1996 Domaine Louis Jadot Gevrey Chambertin 1er Cru "Clos St. Jacques"

SKU #1010663 91-94 points Stephen Tanzer's International Wine Cellar

 Very saturated red-ruby. Bright, sweet black raspberry and cassis nose. Very sweet and intensely flavored, but bracing acidity gives the wine great dynamism and cut. Really explosive in the mouth. Very long, vibrant finish. Grand cru quality. (ST)  (3/1998)

93 points John Gilman

 The ’96 Jadot Clos St. Jacques is a fair bit more backward than the Estournelles St. Jacques, but it also shows an extra dimension on both the nose and palate in comparison to that very good wine. The bouquet is deep, complex and very classy in its mélange of black cherries, dark berries, a touch of mint, woodsmoke, incipient grilled meats, espresso and a profoundly complex base of black minerality. On the palate the wine is deep, full-bodied and very intensely flavored, with a rock solid core of fruit, excellent focus and balance, moderate tannins, tangy acids and simply superb length and grip on the still fairly primary finish. A fine, fine wine in the making, I would give this at least another six years in the cellar before thinking about broaching it in earnest. (Drink between 2016-2050)  (10/2011)

91-93 points Robert Parker's Wine Advocate

 This wine is often of grand cru quality. Medium-to-dark ruby-colored and offering lovely aromas of roses, currants, and raspberries, this wine is admirably expressive yet introverted - it's made for the long haul. It is a feminine, highly-structured, and vibrant wine filled with super-sweet red and black fruits. This focused, defined, and classy offering also possesses an extraordinarily long finish. (PR)  (8/1998)

90 points Allen Meadows - Burghound

 A fresh and cool nose requires a considerable amount of air to really open before revealing discreetly earthy and spicy dark berry fruit aromas that display only hints of secondary development. There is good vibrancy to the detailed and overtly mineral-driven flavors that possess good depth on the mouth coating finish. There is still a firm acid spine that isn't really aggressive but is sufficient to dry the finish slightly and as such, cuts it shorter than it would otherwise be. While it certainly could be held without risk, I would advise beginning to drink this now. Another bottle was more advanced but more complex and ultimately more interesting. Both bottles were from the same case.  (6/2013)

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Price: $124.99
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Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:

Burgundy

- The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north. View our bestselling Burgundy.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.