2009 Louis Jadot Gevrey-Chambertin 1er Cru "Les Estournelles St-Jacques" (Pre-Arrival)

SKU #1267593 91-94 points Stephen Tanzer's International Wine Cellar

 Palish medium red. Perfumed aromas of cherry, redcurrant, licorice and crushed stone. Sweet, pliant and concentrated; at once very ripe and elegant, with lovely lift for the vintage. Wonderfully expressive, penetrating wine, finishing with tangy red fruits and minerals and a light touch. But will it top the 2008? (ST)  (1/2011)

91-93 points Robert Parker's Wine Advocate

 The 2009 Gevrey-Chambertin Estournelles St. Jacques emerges from the glass with explosive dark fruit. This is an especially large scaled, big style of Gevrey, but all of the elements come together nicely in the glass. The tannins turn incisive on the finish. Anticipated maturity: 2019-2029. I tasted an impressive range of wines with Jacques Lardiere and his successor Frederic Barnier, who is slated to take over when Lardiere retires at the end of 2012. Jadot makes a mind-bending number of wines, but I limited myself to the best 35 or so examples. In 2009 Jadot began harvesting on September 6. All of the reds were made from 100% destemmed fruit. Maceration times varied from wine to wine, but according to Lardiere all of the wines were made with essentially the same approach. Lardiere is another of the producers who compares 2009 to 1959, and believes the wines will age well because of their density of fruit and minerality. Many of the estate’s own vineyards are farmed biodynamically, but of course Jadot also sources a significant amount of wine from other growers that is not necessarily from biodynamically farmed vineyards. (AG)  (5/2011)

89-91 points Allen Meadows - Burghound

 A notably ripe but bright and intensely mineral-infused red berry fruit nose leads to rich, detailed and energetic flavors that also evidence noticeable minerality on the naturally sweet yet very firm and focused finish.  (5/2011)

Jancis Robinson

 Meat, earth, iodine. Good pure fruit, light body and ripe fruit to finish. Firm but dainty. (RH)  (1/2011)

K&L Notes

91 points Neal Martin's Wine Journal: "This Gevrey displays fine mineralite on the understated nose with crisp red cherry and redcurrant fruit – nice poise and lift. The palate is well defined with good depth of flavour: damson, tart red cherries and a hint of dried honey, leading to a ripe, weighty, animally finish. Very fine." (03/2011)

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Price: $89.99

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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.


- 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.


- 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.