Louis Jadot Corton Pougets Grand Cru, Domaine de Heritiérs Louis Jadot 2022

£120.00

12 in stock

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Description

Louis Jadot Corton Pougets Grand Cru 2022 comes from the commune of Aloxe Corton. The commune of Aloxe-Corton has the unusual distinction of having over half its area covered by Grand Cru vineyards. It has an exposure ranging from east to south and Southwest.

Louis Jadot is one of the largest and most famous wine producers and negociants in the Burgundy wine-growing region. The origins of the company date back to 1859 when the business was founded by Louis Henry Denis Jadot. Over time the company has acquired plots of vines in some of the most prestigious vineyards in the region including Beaune Clos des Ursules, Chambertin Clos de Bèze, and many more. Louis Jadot owns or directly controls 120 ha in the Côte d’Or, including over 90 individual vineyard sites, 84ha in the Beaujolais Crus and 18ha in the Mâconnais primarily in Pouilly Fuissé (they own the fantastic Domaine Ferret). Today the business is headed by Pierre-Henry Gagey, son of André Gagey, who was entrusted with the management of Louis Jadot in 1962.

Louis Jadot purchased the Corton Pougets Grand Cru vineyard in 1914. It lies directly adjacent to Le Charlemagne climat, on the upper and mid-slope. It is among the five vineyards of the commune in which the variegated soils, alternating between chalk and iron-rich marl, produce both Corton Pougets and Corton Charlemagne. This exceptional south-facing site yields a wine of sumptuous brilliance and complexity, powerfully structured and richly fruity.

The destemmed Pinot Noir grapes for the Louis Jadot Corton Pougets Grand Cru 2022 are fermented in vats for 3 to 4 weeks and aged 18 to 20 months in oak barrels (from Jadot’s  own cooperage, Cadus) before bottling.

Tasting Notes

This wine has incredible depth and generosity, rich fruit and powerful structure that will develop breath-taking complexity with age.

Food Pairing

This is great with both red and white meats. Try with roasted salmon or chicken.

For red meat try beef, lamb chops, osso bucco, stew, ragout, bœuf bourguignon, duck, partridge, quail, deer or young wild boar.

For the cheeseboard try with cheeses from the region including Cîteaux or Mont d’Or.

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