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30 in stock
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Louis Jadot Vosne Romanée 1er Cru Les Beaux Monts is a red Burgundy from the Cotes de Nuits wine-growing region. The 1er Cru Les Beaux Monts vineyard consists of different contiguous parcels lying astride the border between Vosne Romanée and Flagey Echezeaux, at the western edge of the communes.
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.
The Pinot Noir grapes for the Louis Jadot Vosne Romanée 1er Cru Les Beaux Monts are harvested by hand into small crates to ensure the fruit arrives at the winery in good condition. The grapes are hand sorted and destemmed. The wine is fermented in open wooden and stainless steel vats for 3-4 weeks, with twice daily punching down of the cap, and then aged 15-18 months in 100% new French oak barrels from Jadot’s cooperage before bottling.
Vosne Romanée is situated just to the north of Nuits-Saint-Georges. The two greatest vineyards of Vosne and Flagey-Echezeaux, are entitled to use the Vosne-Romanée appellation. The A.C. of Vosne Romanée has an average vineyard size of 105 ha (13 in Flagey Echezeaux). There are 14 Premiers Crus and 7 Grands Crus.
Louis Jadot Vosne Romanée 1er Cru Les Beaux Monts has aromas of dark berries, redcurrant and fruits of the forest. Rich and and medium bodied on the palate with hints of black cherry and chocolate.
Try with grilled tuna, pork or rabbit terriens, fondue Bourguinonne, steak tartare or duck breast salad.
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