2015 Domaine Louis Jadot Gevrey Chambertin "Estournelles St. Jacques" 1er Cru

SKU #1335755 92-95 points Vinous

 Bright medium red. Floral perfume of great delicacy. Boasts a wonderfully refined texture but also terrific pungent floral and mineral lift to the intense red berry flavors. Conveys a very strong impression of savory acidity but Barnier insists that the technical numbers are similar to those of the Lavaux and Clos Saint-Jacques. Finishes brisk and palate-staining, with high-toned cranberry and raspberry fruit. I could drink a bottle of this! Barnier noted that this cool combe-influenced vineyard on very shallow soil included a lot of white vines when Jadot bought it from Clair-Daü in 1985 but that Jadot has replaced "most of them." But the site has always produced "a naturally floral style and paler-colored wine," Barnier added. In some past warm vintages that benefited from full ripeness, this wine has outperformed Jadot's Clos Saint-Jacques on my scorecard, at least in the early going, but in 2015 the latter wine is even more stunning. (ST)  (1/2017)

92-94 points Robert Parker's Wine Advocate

 The 2015 Gevrey-Chambertin 1er Cru Estournelles Saint-Jacques was showing a bit of reduction on the nose when I tasted the barrel sample. The palate is medium-bodied with chewy tannin, well-judged acidity, a slight candied orange peel note towards the finish that fans out with confidence. This is an excellent premier cru like the Lavaux Saint-Jacques, although it should be afforded 4-6 years in bottle. (NM)  (12/2016)

90-93 points Allen Meadows - Burghound

 This too is mildly but not really intrusively toasty with its liqueur-like aromas of various dark berries, red currant and much more floral and elegant suffused nose. The refinement continues onto the intensely stony and well-delineated flavors that culminate in an attractively complex and well-balanced finale. This is perhaps a bit less refined than usual but on the other hand, it’s also more powerful than usual.  (4/2017)

93 points Decanter

 Voluptuous cherry and vanilla nose with splendid fruit supported by stylish oak. Very rich and dense, full-bodied and weighty mouthfeel, a powerful Gevrey with drive and persistence. The tannins are almost tarry and this needs time to open up. Dramatic, structured and long. (WK)  (2/2017)

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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.


- 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.