Winemaker Notes
Gevrey Chambertin "Lavaux St Jacques" has a magnificent deep color. The smell is pure and you can find small black fruits, leather and spice aromas. Powerful and concentration go with a good tannic structure. Its lasting in the mouth is surprising.
This powerful and perfumed wine requires elaborate and strong tasting food: leg of mutton, boeuf bourguignon, stew and strong cheeses (except blue cheese).
Professional Ratings
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Robert Parker's Wine Advocate
The 2016 Gevrey-Chambertin 1er Cru Lavaux Saint-Jacques has the most outgoing and maybe most exotic aromatic profiles among Jadot's Gevrey premier crus, with kirsch and fig infusing the red and blackberry fruit. The palate is medium-bodied with fine tannin, very focused and tensile even if it does not quite possess the complexity and ambition of the Cazetiers. Very fine.
Range: 91-93 -
Decanter
After the more ethereal Estournelles St-Jacques, the Lavaux brings us down to earth with its more brooding bouquet of black cherry, blueberry, currant, rich soil and smoke. On the palate the wine displays more power and structural amplitude, with a firmer chassis of tannin and sapid, wild flavours. Drinking Window 2024 - 2040
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot Noir.
Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.
Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.
Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.
The most respected Pinot Noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.