Best served with grilled red tuna, tataki beef, terrines (rabbit, pork, goose), moussaka, calf’s liver, fondue bourguignonne, steak tartare, roast veal, veal chop, duck breast salad, baked guinea fowl, pasta and hard cheeses.
Colour: Bright medium red.
Nose: A perfumed bouquet, a mixture of black and blue fruit, perhaps just a little smudged but with very impressive vigor. Pungent mineral lift to the black cherry and cassis aromas.
Palate: At once sweet and penetrating, with brooding black cherry and blackcurrant flavors somewhat leavened by juicy saline minerality; in a distinctly dark-fruit style for Jadot’s Echézeaux. Very firmly built but not hard. Well rounded and velvety in texture, gently building to an assured finish.
Grape Varieties: 100% Pinot Noir
Aging: About 18 months in Jadot’s cooperage barrels, about a third of which are new.
Awards: 94pts – Wine Advocate-Parker; 94pts – Vinous
History of Louis Jadot
It all began with a parcel of vines. And we all know just how important these individual bits of land are in Burgundy. It was with the purchase of the Beaune Premier Cru Clos des Ursules that the story of Maison Louis Jadot began in 1826.
Three decades. That’s the time it took Louis Henri Denis Jadot to found our house, in 1859, and to lay the foundations of a family-owned domaine. He would contribute to the renown of the wines of Burgundy by developing a negotiant business focused on selling the wines in Northern European markets.
The label of Maison Louis Jadot’s wines are characterised by the instantly recognisable image of Bacchus’s head, an image that has become, in many ways, the signature of the house and a symbol of its identity, whatever is in the bottle.