Wine Advisor
Louis Jadot, Bonnes Mares Grand Cru 2013
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Medium red. Deep, brooding aromas of dark berries, brown spices and earth. Extremely introverted on the palate, with strong saline soil tones currently overshadowing the wine's fruit. This finished its malolactic fermentation in July (most of these 2013s finished between March and June of last year) and is clearly behind most of the Gevrey wines here in its development. But this saline, classically dry, very long Bonnes-Mares should prove to be an outstanding wine of terroir 10 or 12 years down the road.
Reviewed by: Neal Martin
The 2013 Bonnes-Mares Grand Cru has a refined bouquet that is very well behaved for a Bonnes-Mares. It unfolds with blackberry, briary and light orange blossom scents. The palate is medium-bodied with crisp tannins. It feels a little angular at the moment and it needs to gain more substance toward the finish. Perhaps this will go through a gawky stage in its youth?
About the Producer
Situated in the heart of Burgundy, Maison Louis Jadot is one of the most prestigious estates representing the spirit of Burgundian wine. It was founded by the Jadot family in 1859 when they bought the Clos des Ursules, a prestigious first growth in the Beaune region. In 1954, the then owner Louis Auguste Jadot asked Andre Gagey to become the winemaker of Château Louis Jadot. In 1984, Madam Jadot transferred the ownership of Château Louis Jadot to the Kopf Family, an American family dedicated to acquiring the finest vineyards, but there was no change in the management of the estate. Pierre-Henry Gagey has been in charge of the estate since 1992. The estate covers 154 hectares of vineyards throughout Burgundy, more than half of which are in the Grand Cru and Grand Cru categories. It is surprising that there are only two winemakers in this large vineyard. The main grape varieties planted in the vineyard are Chardonnay, Pinot Noir and Gamay. The average age of the vines is between 20 and 80 years. In terms of winemaking, Louisiadour uses grapes from its own vineyards or buys them under contract from the winegrowers, a practice that is rare in other wineries. The barrels are all homemade and a skilled craftsman can make five barrels a day. While oak is usually left for around two years before barrel making, Château Louisiade prefers to wait patiently for an extra year. In their opinion, the barrels made from oak that has been exposed to the elements will not overshadow the aromas of the wine, thus ensuring the high quality of the wine. For Château Louis Jadot, the true essence of winemaking is the ability to interpret the terroir of the region in the wine, not just the careful cultivation of a specific grape variety to produce a wine of great flavour. It is this philosophy that has made Louisiadour synonymous with excellence. Its label, depicting Bacchus, is a symbol of the quality of the wines it produces, whether appellation or grand cru.
