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Louis Jadot Meursault Genevieres Premier Cru 2015

  • WE94
  • RP91
750ML / 13.5% ABV
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  • RP88
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4.5 5 Ratings
750ML / 13.5% ABV

Winemaker Notes

Maison Louis Jadot produces a rich full-bodied wine but not too fat. It is very aromatic when young and keep its strength all through its life.

The strength and suppleness of Meursault make these wines ideal partners for food which is both rich and spicy, hot or cold : foie gras, fish in a cream sauce, shellfish, poultry, blanquettes, cheese.

Critical Acclaim

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WE 94
Wine Enthusiast
This wine offers a great floral aroma with hints of the spice that comes from the wood aging. Its crisp texture and minerality give a pure, clean and fragrant character to this deliciously balanced wine. The tang and zesty character will stand the wine in great stead as it matures. Drink from 2021.
RP 91
Robert Parker's Wine Advocate

The 2015 Meursault 1er Cru Genevrières from Louis Jadot offers up notes of pear, preserved citrus, frangipane and nutty new oak. On the palate, the wine is full-bodied, concentrated and textural, with good amplitude and depth and nice balancing acidity.

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Louis Jadot

Louis Jadot

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Louis Jadot, France
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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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Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot noir is produced here with the best coming from Les Santenots on its northern side near Volnay.

While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.

Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Food Pairings for Chardonnay

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

YNG258729_2015 Item# 348731

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