Ladoix is a wine appellation for red and white wines from the commune of Ladoix-Serrigny in the Côte de Beaune, Burgundy. Ladoix is perhaps better known for its red wines but look a little bit deeper and you will find some great white wines too. The commune also includes the north-eastern part of the Corton hill including the vineyards which are part of Corton and Corton-Charlemagne. Some of the vineyards in Ladoix-Serrigny commune are also sold as Aloxe Corton.
Jadot Ladoix Le Clou d’Orgeat (Orgeat means wheat in French) is one of 11 climats classifed as a 1er Cru however, in this case this is not mentioned on the label. This 100% Chardonnay is aged for 14 months in oak and is a very well-made wine, the oak is not too dominating and there are plenty of good white Burgundy characteristics that you would expect from much more expensive wines. Find some more notes below. Grab a bargain whilst you can, it is not often you can find a good white Burgundy for this sort of price any more.
As mentioned above, Ladoix is located in the Cote de Beaune to the east of the village of Aloxe Corton adjacent to the famous Corton hill. Le Clou d’Orge vineyard is located at between 220 and 360m above sea level and has good east / south-east exposure with clay and marl soils. This gently sloping vineyard is about 20 years old and has been under the control of Louis Jadot since 2007. 100% Chardonnay aged for 14 months in French oak barrels.
Tasting Notes – Ladoix Le Clou d’Orge is a full, fleshy and fruity white wine with well-integrated oak and a balanced, harmonious finish with just the right amount of acidity.
Serving Suggestion – It makes a great food wine and would be excellent with shellfish, terrines, grilled and roasted white meats and goat’s cheese. Drinking now or can be cellared for a further 4 or 5 years.
Review – “Better known for its red wines, Ladoix’s whites are a rarity. This wine is made from fruit sourced from vines that are close to the Corton hill. It is steely, minerally and crisp, with a wood-influenced character. With its structure, this needs at least three years of aging.” 89 Points, Roger Voss, Wine Enthusiast Magazine (4/1/2013)