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Maison Louis Jadot was founded in 1859 by Louis Henry Denis Jadot. He quickly developed a reputation as a high qualit...Read more...
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Food Pairings for Louis Jadot Saint-Aubin
Maison Louis Jadot was founded in 1859 by Louis Henry Denis Jadot. He quickly developed a reputation as a high quality producer and his aim was to build his reputation as a top quality winemaker in Burgundy. To achieve this aim he continued to purchase vineyards to add to the family's earlier purchase of Beaune Clos des Ursules and Chevalier Montrachet Les Demoiselles vineyards. His Grandson, who took over at the end of WWII continued to build Louis Jadot's Domaine holdings by acquiring Grand Cru vineyards in Corton Pougets and Corton Charlemagne. The commune of Saint Aubin lies at the western fringe of the Côte de Beaune overlooking Auxey Duresses, Meursault, Puligny-Montrachet, Chassagne-Montrachet and Santenay. One area occupies chalky limestone soils and is exposed to the south and Southeast. In the other, soils contain a degree of gravel and clay and enjoy a cooler, more easterly exposure. The white wines of Saint Aubin are characterised by distinct nuances of hazelnuts and fragrant, peachy fruit not unlike Puligny Montrachet. Maison Louis Jadot yield a stylish wine of medium body and depth with fine acidic balance and a delicious amalgam of generous, ripe fruit, supple vinosity and gentle oak notes ending in a clean, sustained finish. Batard Montrachet will be a perfect partner with Haute Cuisine : foie gras, starters, charcuteries, fish and white meat with creamed sauce. Saint Aubin white wines combine well with fine cuisine such as creamed fish, flaky pastry, foie gras, white meat and some fairly strong cheeses. It can be kept 5 to 8 years.
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