2011 Domaine Louis Jadot Gevrey-Chambertin 1er Cru "Clos St-Jacques"

SKU #1145889 94 points Robert Parker's Wine Advocate

 Tasted blind at the Burgundy 2011 horizontal tasting in Beaune, the Gevrey-Chambertin Clos St Jacques from Louis Jadot was the one that surpassed my expectations. It offers impressive clarity on the nose with ebullient red cherry, strawberry and raspberry fruit intermingling with fine minerality. This has class written all over it. The palate is medium-bodied with crisp acidity, tart red cherry fruit and great tension on the finish, if not the persistence that a more benevolent growing season would have given. Sublime. (NM)  (11/2014)

92 points Allen Meadows - Burghound

 A very pretty and expressive nose features notes of relatively high-toned red berry fruit allied with ample amounts of earth and sauvage characters. The lighter weight (but by no means dilute) middle weight flavors exude an intense minerality while displaying excellent delineation and punch on the balanced and impressively long finish that evidences just a hint of acid tang. This doesn't have the sheer density of say the 2009, 2010 or 2012 vintages but I very much like the flavor authority. Note that this benefitted enormously from several hours of air, indeed the wine was notably better the next day. In sum, this won't knock you out out with power but it's one classy and ultra-pure wine.  (12/2014)

92 points Stephen Tanzer's International Wine Cellar

 Medium red. Liqueur-like red berries and high-toned peppery herbs on the nose. Rich, broad, dry and fine-grained, with youthfully tight flavors of bitter cherry, flowers and spices. A very laid-back, restrained vintage for this wine but the wine's growing silkiness with aeration suggests that it will reward several years of aging. (ST) 94+  (3/2014)

92 points Vinous

 Jadot's 2011 Gevrey-Chambertin Clos Saint-Jacques is wonderfully perfumed and weightless in the glass, with structure that is implied rather than overtly stated at this stage. Sweet red berries, hard candy, flowers, mint and anise all meld together in the glass. The 2011 is super-refined and striking in its balance. A suggestion of dried rose petals adds nuance on the seductive finish. There is a lot to look forward to here. (AG) 92+  (3/2014)


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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.
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.
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.