Louis Jadot Gevrey Chambertin 1er Cru Estournelles Saint Jacques

£63.00 / bottle
£718.20 / case (12+ bottles, 5% off)

7 in stock

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Description

Louis Jadot Gevrey Chambertin Estournelles Saint Jacques 1er Cru is a red Burgundy made by Jadot in the Cotes de Nuits wine-growing region. Gevrey Chambertin is the northernmost of the great communes of the Côte de Nuits. There are 26 Premiers Crus and 8 Grands Crus.

Louis Jadot is one of the largest and most famous wine producers and negociants in the Burgundy wine-growing region. The origins of the company date back to 1859 when the business was founded by Louis Henry Denis Jadot. Over time the company has acquired plots of vines is some of the most prestigious vineyards in the region including Beaune Clos des Ursules, Chambertin Clos de Bèze, Savigny Les Beaune and many more. Louis Jadot owns or directly controls 120 ha in the Côte d’Or, including over 90 individual vineyard sites, 84ha in the Beaujolais Crus and 18ha in the Mâconnais primarily in Pouilly Fuissé. Today the business is headed by Pierre-Henry Gagey, son of André Gagey, who was entrusted with the management of Louis Jadot in 1962 by Madame Jadot following the tragic death of her son.

The Estournelles Saint Jacques vineyard is situated on a Southeast facing slope, at the begining of the “Combe Lavaux”, above the “Lavaux St Jacques” and near the “Clos St Jacques” vineyards.  There are similarities in the soil composition between these 1er Crus and the Grands Crus. Gevrey Chambertin is the northernmost of the great communes of the Côte de Nuits. There are 26 Premiers Crus and 8 Grands Crus. Half of the 1er Crus of Gevrey lie scattered around the perimeter of the Grands Crus; the other half occupy a steep, southeast facing slope to the north, with calcareous clay soils.

Louis Jadot Gevrey Chambertin Estournelles Saint Jacques 1er Cru is vinified in the traditional way. The grapes are harvested by hand into small containers to preserve the integrity of the fruit. The grapes are then carefully sorted by hand and then destemmed. The grapes are the left to macerate and ferment for 3-4 weeks in open top oak and stainless steel vats with pumping over twice a day. The wine is then aged for 18 months in French oak barrels, a third of which are new, from Jadot’s own cooperage, before bottling.

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