The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.
Learn More About Gamay
Gamay is a pale colored grape, best associated with the region of
Beaujolas. In fact, few regions or grapes
are so wholly intertwined with one another. After being universally rejected by the rest of
Burgundy in the
14th century, Gamay found its niche a bit further south, in Beaujolais. Beyond that part of France, Gamay
can also be found in certain areas of the Loire, as well as Switzerland.
Gamay is light and thin-skinned, yet tough. Lively acids and virtually no tannins produce wines of similar
characteristics. It is ideal for the carbonic maceration method used in Beaujolais, although that is certainly
not the only fermentation method used. The flavors of Gamay wines are of fresh red fruits and floral notes.
Best consumed young, this wine benefits from slight chilling.
Summing it up
Successful Sites: Beaujolais
strawberry, cherry, floral
Learn More About Beaujolais, France
Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.
Notable Facts Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. It also does particularly well with the method of winemaking in Beaujolais – Carbonic Maceration. Carbonic maceration is anaerobic fermentation – meaning the fermentation takes place INSIDE the berry. How does this happen? Whole grape clusters are carefully put into a tank, given carbon dioxide and sealed to prevent contact with oxygen. Then a chemical process occurs inside the grape, turning sugars in to ethanol, aka alcohol. The process allows the fermenting juice to extract the color of the skins and the fruitiness of the grape without the harsh tannins of the skins. Not all Beaujolais use this method, but almost every Beaujolais Nouveau does. The result is a very fruity wine with fresh berry favors and super-light tannins and body.
The ACs of Beaujolais Over half of the production of Beaujolais is under the Beaujolais AC. The second level is Beaujolais-Village, and the final is Beaujolais Crus, of which there are ten. Beaujolais Villages AC is a bit better quality than the first level, and the ten Crus are even higher quality. Most Cru Beaujolais AC wines use regular fermentation rather than carbonic, and some even let their wines age a bit in oak. In fact, after a few years in oak and bottle, a good vintage of Beaujolais can be mistaken for a Burgundy! But this is the exception to the rule - the majority of Beaujolais should be drunk within the first 2 years. In a good vintage a few of the cru wines may hold up for more, but Beaujolais is known for being fruity, light and easy drinking for right now. Serve a bit cool and enjoy without thought.
The 10 Cru Beaujolais to look for: Morgon, St-Amour, Juliénas, Chénas, Moulin-à-Vent, Brouilly, Côte-du-Brouilly, Fleurie, Chiroubles, Regnié.
My favorite red wine. We tried this at a restaurant many years ago and found that the newer vintage wasn't quite as good - but this remains my favorite red wine and it very affordable.
The most drinkable wine that I always come back to. Although light, Pleasant nose and nice hints of berries. 2011 good 2009 better.
Andrew Geronimo (4/2/2013)
Very fruit forward with flavors of strawberry and red fruits. This was a light red but it still had a nice dryness to it and was well rounded. There seemed to be a bit of mineral but I was not able to bring that out much. Paired well with a chicken dish and quinoa.
Angela Black (3/18/2013)
Jammy and bright - this is my go-to red on a warm day. I put a little chill on it and it's great with barbecue.
Just okay. I had this wine at a Christmas dinner. I really enjoyed it. I reordered it. Not sure if this was the same vintage, but this bottle was not a smooth and fruity. Still worth trying.