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Louis Jadot Volnay Santenots Premier Cru 2015

Pinot Noir from Volnay, Cote de Beaune, Cote d'Or, Burgundy, France
  • BH93
  • RP91
0% ABV
  • RP91
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Winemaker Notes

Structured and round in the mouth with elegant tannins, this is a charming wine showing red berry and spice aromas evolving into notes of truffles and undergrowth.

This wine will be perfect with fine dishes like roasted meats (or richer red meat when aged) as well as mellow cheeses like Brie, Chaource, Reblochon.

Critical Acclaim

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BH 93
Burghound.com
A pungent nose offers up notes of oak, menthol, spice and sandalwood on the mostly cassis and plum liqueur-suffused aromas. This is at once finer yet more powerful with a round and seductive mid-palate that contrasts markedly with the dusty, firm and youthfully austere finale. Good stuff with excellent upside development potential that could probably be approached on the younger side too.
Barrel Sample: 90-93
RP 91
Robert Parker's Wine Advocate
The 2015 Volnay 1er Cru Les Santenots showed a subtle patisserie scent on the nose, a hint of baking powder behind the veneer of raspberry coulis and strawberry aromas. The palate is medium-bodied with a slightly grainy texture, a mixture of red and black fruit leading to a sappy, quite tensile finish. Not a bad Santenots by any means, though a couple of paces behind the rest of the pack.
Range:89-91
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Louis Jadot

Louis Jadot

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Louis Jadot, Volnay, Cote de Beaune, Cote d'Or, Burgundy, 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.

On the hillsides between Pommard and Meursault, Volnay is one of two villages in the Côte de Beaune that is recognized for its extraordinary Pinot noir. Pommard is the other; the rest of the villages are most known for some of the most exceptional Chardonnay in the world. While Volnay Pinot noir tends to be light in color and more delicate than that of Pommard, they typically stand on par with each other in regards to quality and demand.

Volnay can’t claim any Grands Crus vineyards but more than half of it has achieved Premier Cru status. Volnay Premiers Crus vineyards stretch across the entire village from northeast to southwest, abutting and actually falling “into” Meursault. Where they merge is a vineyard called Les Santenots. Pinot noir grows in this Meursault Premier Cru but since that village is most associated with stellar whites, the Pinot noir from Les Santenots, takes the name Volnay Santenots. Immediately above it are Volnay’s other prized Premier Cru, Le Cailleret, Champans, Clos des Chênes and Le Cailleret.

Volnay Pinot noir are earthy with red or blue fruit. Aromas such as smoke, herbs, forest, cocoa and spice are common and on the palate they are gorgeous and concentrated with finesse but won’t truly charm you without some age.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

YNG260127_2015 Item# 361011