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Louis Jadot Morgon Chateau des Jacques 2011

Gamay from Beaujolais, Burgundy, France
  • RP91
  • RP90
  • WE92
  • WW91
  • RP90
  • RP90
  • WS90
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Try the 2014 Vintage 22 99
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Winemaker Notes

The character of the Morgon is profoundly marked by its volcanic terroir. It is a powerful, muscular wine, though Gamay's tannins are typically supple. Shows very precise, pure aromas of flowers and dark fruits.

A perfect partner for charcuterie, Italian foods and red and white meats.

Critical Acclaim

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RP 91
The Wine Advocate

The Chateau des Jacques 2011 Morgon had been blended but still not bottled when I tasted it last December. A gorgeous, suggestively sweet nose of wisteria and freesia with candied and confitured cherry and blueberry accented by smoky black tea segues into a finely tannic palate performance in which the fruit mingles persistently with the aforementioned floral essences as well as a hint of game. The strongly gripping yet in no way heavy finish may not – as yet, at least – live up to the allure of the nose, but not only should this prove an excellent value worth following through at least 2015, it may well add complexity along the way. Two-thirds of its volume never left tank, the inverse of the ratio in the corresponding generic Moulin-a-Vent, and doubtless a sensible response perhaps to pronounced grape tannins. Nearly one third of the blend, incidentally, is now from the Roche Noire site previously subjected to a dedicated bottling.
Range: 90-91

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Louis Jadot

Louis Jadot

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Louis Jadot, , France - Other regions
Louis Jadot
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.

California

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

RPT31543398_2011 Item# 125908

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