Louis Jadot Pommard 2009
Pairs well with hare and other small game, beef braised in wine, or strong cheeses such as époisses, livarot and pont l'evêque. This wine can be enjoyed immediately or within 10 years of the vintage.
A somber and heavily earth-inflected nose displays moderately high-toned notes of ripe raspberry, cherry and red currant that complement the fresh, vibrant and well-detailed medium-bodied flavors that possess good mid-palate density as well as good depth and fine length. This is a lovely and ageworthy villages that should deliver 6 to 8 years of upside development.
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Responsible for the vast majority of American wine production...
Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.
Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.