| Region of production: | Burgundy |
| Winery Location: | Beaune |
| Year Established: | 1859 |
Vineyard Holdings
70 ha in the Côte d’Or
- Chevalier-Montrachet “Les Demoiselles” Grand Cru: 0.52 ha Chardonnay
- Corton-Charlemagne Grand Cru: 1.6 ha Chardonnay
- Corton Pougets Grand Cru: 1.47 ha Pinot Noir
- Clos de Vougeot Grand Cru: 2.15 ha Pinot Noir
- Gevrey-Chambertin Clos Saint-Jacques Premier Cru: 1.0 ha Pinot Noir
- Beaune Clos des Ursules Premier Cru: 2.75 ha Pinot Noir
- Pommard Clos de la Commaraine Premier Cru: 3.75 ha Pinot Noir
- Chassagne-Montrachet Morgeot “Clos de la Chapelle” Premier Cru: 2.87 ha Chardonnay
- Puligny-Montrachet Clos de la Garenne Premier Cru: 1.56 ha Chardonnay
Top Wines Produced
- Chevalier-Montrachet “Les Demoiselles” Grand Cru
- Corton-Charlemagne Grand Cru
- Musigny Grand Cru
- Clos de Vougeot Grand Cru
- Gevrey-Chambertin Clos Saint-Jacques Premier Cru
- Beaune Clos des Ursules Premier Cru (red)
- Pommard Clos de la Commaraine Premier Cru
- Chassagne-Montrachet Morgeot “Clos de la Chapelle” Premier Cru (white and red)
- Puligny-Montrachet Clos de la Garenne Premier Cru
Average Total Production
- N/A
Summary
Maison Louis Jadot can trace its origins to the family’s initial purchase of the Clos des Ursules in 1826. The négociant business was started in 1859, and Louis-Jean Baptiste Jadot used its profits to increase the family’s landholdings, purchasing vineyards in Chevalier-Montrachet “Les Demoiselles,” Corton-Charlemagne and others. In 1985, the Jadots sold the company to the Kopf family (owners of their American importer, Kobrand). In the modern era, Maison Louis Jadot manages 70 hectares in the Côte d’Or (plus vineyards in the Mâconnais and Beaujolais); these 70 hectares full under five different ownership companies with varying lease/ownership arrangements: Domaine Louis Jadot, Héritiers Louis Jadot, Domaine Gagey, Domaine du Duc de Magenta and Domaine du Château de la Commaraine. Maison Louis Jadot is overseen by Pierre-Henry Gagey, whose father André was the previous Managing Director of Jadot.
Style & Vinification Techniques
Frédéric Barnier took over as winemaker in 2012 upon the retirement of the legendary Jacques Lardière. Frédéric has changed little in the overall winemaking: indigenous yeasts are used, long macerations are favored for the reds, and barrels are from Jadot’s own cooperage, Cadus. The white wines are settled overnight, then fermented exclusively in oak: 15-25% new for premiers crus; 50-100% new for grands crus. Malolactic fermentation occurs naturally in wood, though it is occasionally blocked in lower-acid vintages. The red grapes are generally completely de-stemmed, cooled for a three- to five-day cold-soak, then macerated on the skins for about a month. New oak use is the same for the reds as for the whites, and both are aged 12-18 months prior to bottling.
Producer Website: Louis Jadot