Louis Jadot 2019 Bourgogne Pinot Noir

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Tasting notes
This Pinot has complex aromas of plums, raspberries and cherries and fresh red fruit flavours in the mouth with earthy floral, mushroom and mineral notes, balance acidity and a lingering finish. A red wine that goes well with roast chicken, pork or grilled fish and the traditional red wine accompaniments.

Why we recommend this wine
When we go to Burgundy the hunt is on for good Bourgogne rouge to bring the average cost of our purchases down to something we can live with. This Pinot is a good go-to wine.

The wine
The growing area for this wine is the whole of Burgundy. The Louis Jadot Bourgogne Pinot Noir comes from a balanced blend of Côte d'Or, Saône et Loire (Mercurey, Buxy) and Irancy. The wine is usually fermented for two weeks by the different growers,in the style of the region where it comes from. The wines are then blended with a proportion aged in barrels and the rest in vats for 9 to 16 months before bottling.

The wine estate
Maison Louis Jadot was founded in 1859 by the man whose name it bears, Louis Henry Denis Jadot. The first of his family arrived in Beaune from Belgium in 1794. The Maison remained in Family hands until 1985 when ,in order to ensure the company's future, Madame Jadot decided to sell the company to the family of Rudy Kopf, Jadot's US importer.
In order to achieve the best possible quality they have, for the past 20 years, banished all use of synthetic products (fertilisers, herbicides, etc) on their vineyards soils and have taken up traditional practices instead. Their work is done either by tractor or, for the most inaccessible vineyards, by horse. They don't work their soil deeply but prefer to concentrate on surface actions in order to preserve its innate structure. They encourage their vines to grow their roots in such a way as to enable them to mine the soil's minerality.
Jadot’s numerous long-term relationships with wine growers guarantee that the highest-quality fruit is sourced every year from vineyards across the Côte d’Or and Côte Chalonnaise. This wine was aged in French oak for 9 months to develop delightfully smooth tannins.
Jadot’s cellar practices, including long macerations, the choice of wild yeast when possible for fermentation, fermentation temperature and other winemaking methods are also designed to preserve the character of the fruit in the wines. For both red and white wines, Maison Louis Jadot places great importance on the restrained use of new oak in the aging process. Time in cask and percentage of new oak is dictated differently by each vintage. In keeping with its non-interventionist philosophy, Jadot considers that very great vintages, complete and harmonious by themselves, require minimum contact with new oak.

Food and wine
This list of what this wine goes with is long - grilled and roasted red and white meats; casseroles/stews; pizza/pasta; mild creamy cheeses and mature strong cheeses; oriental and spicy food. Basically anything; choose the wine and have it with whatever you’re eating that day. Also see our guide to pairing food and wine here.

Did you know?
Jadot follows an expensive practice called réplis, in which wines of a higher appellation are incorporated into a wine bearing the appellation below them thus improving their quality. Beacuse of strict French wine laws about how many hectolitres of wine are allowed to be produced per hectare in bountiful years all winemakers practice réplis. Thus if you know your vintages you can pick up everyday wines that are fabulous because they contain wine from the winemakers better vineyards.