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Louis Jadot Domaine des Heritiers Corton Pougets Grand Cru 2012

Pinot Noir from Aloxe-Corton, Cote de Beaune, Cote d'Or, Burgundy, France
  • BH94
  • RP94
  • V92
0% ABV
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Winemaker Notes

This powerfully structured, rich-fruited wine offers deep, layered berry and oak aromas and flavors, and a persistent finish. It should be held for 5 years in bottle before being opened, and will develop for 15 to 20 years in the cellar.

Serve with roasts or highly seasoned meats, game and most cheeses.

Critical Acclaim

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BH 94
Burghound.com
Here the nose is quite similar to that of the Grèves other than it's just a bit more elegant as the fruit is just a touch higher-toned. The sense of having just a bit more refinement present is reinforced by the more obviously mineral-driven medium weight flavors where the supporting tannins are not quite as austere, all wrapped in a notably firm finish that delivers stunningly good length. This will also need plenty of time
Range:91-94
RP 94
Robert Parker's Wine Advocate
The 2012 Corton-Pougets Grand Cru is earthier than its fellow Cortons, unfolding in the glass to reveal broody, tertiary brambly red fruit, briary and a whiff of wet limestone. The palate is well defined with fine tannins and good matiere. It is very focused, quite serious with impressive mineralite lining the long finish. This is a sophisticated Corton-Pougets for long-term ageing.
Range: 92-94
V 92
Vinous
Moderately saturated medium red. Quite tight and closed on the nose, hinting at medicinal dark red fruits, minerals and licorice. A distinctly powerful wine with a serious spine; quite imploded today and not showing the fleshiness or pliancy of texture of the 2015 bottling. This penetrating but sullen wine finishes with a repeating brooding medicinal quality and serious palate-saturating tannins that come off as a tad dry today. Barnier told me that 2012 was a vintage with "hard skins," and that the wines show "a certain rusticity owing to the thick skins and lack of juice." This struck me as rather uncompromisingly dry at the vertical tasting and not much fun for the time being. Like so many 2012 reds, it has also shut down since the bottling.
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Louis Jadot

Louis Jadot

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Louis Jadot, France - Other regions
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The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.
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Aloxe-Corton

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Prevailing over the charming village of Aloxe, the hill of Corton actually commands the entire appellation. Corton is the only Grand Cru for Pinot noir in the entire Côte de Beaune. Its Grand Crus red wines can be described simply as “Corton” or Corton hyphenated with other names. These vineyards cover the southeast face of the hill of Corton where soils are rich in red chalk, clay and marl.

Dense and austere when young, the best Corton Pinot noir will peak in complexity and flavor after about a decade, offering some of the best rewards in cellaring among Côte de Beaune reds. Pommard and Volnay offer similar potential.

The great whites of the village are made within Corton-Charlemagne, a cooler, narrow band of vineyards at the top of the hill that descends west towards the village of Pernand-Vergelesses. Here the thin and white stony soils produce Chardonnay of exceptional character, power and finesse. A minimum of five years in bottle is suggested but some can be amazing long after. Fully half of Aloxe-Corton is considered Grand Cru.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

YNG546528_2012 Item# 136341