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 and soon began purchasing Premier and Grand Cru vineyards. With grape growing a part of his heritage, Louis Henry set about gaining experience first in the cellars, in the evaluation of wines, and then in the vineyards, in the study of viticulture. As Louis Henry traveled he acquired a faithful clientele, and in 1859 purchased the respected négociant firm of Lemaire-Fouleux and gave the firm his name. After his death, his son, Louis Baptiste Jadot, enthusiastically carried on the work his father had begun. He expanded his export markets as well as his clientele in France, reinvesting his profits in the acquisition of vineyards in some of the finest and most famous Grands Crus and Premiers Crus of the Côte d’Or. In 1939, Louis Baptiste Jadot died and left control of the firm to his eldest son, Louis Auguste Jadot, who had assisted in the direction of the business under his father since 1931. Maison Louis Jadot’s principles of vinification balance tradition and technology, and focus on the purest expression of each wine’s terroir, taking the lightest possible hand in winemaking and a restrained use of oak maturation. For its village level Côte d’Or wines, Jadot practices a further, though expensive, practice called réplis, in which wines of a higher appellation are incorporated into a wine bearing the appellation below them. 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.
CHATEAU DES JACQUES CLOS DE LOYSE BEAUJOLAIS
About nine hectares of vineyards at Château des Jacques in the Moulin-à-Vent region of Beaujolais lie on chalky-clay soils and are ideally suited to growing Chardonnay grapes that attain very good levels of ripeness. The wines are 100% barrel-fermented and aged in the same way as Louis Jadot make their great whites in the Côte d’Or region in oak barrels for ten months. A harmonious palate of fruit flavours such as pear, peach and lemon with vanilla spice and rich buttery notes acquired from the oak.