Wednesday, September 16, 2009

*+ $$ 2005 Louis Jadot Pinot Noir Bourgogne, Burgundy, France - Wine Review and Rating

Find Louis Jadot Pinot Noir prices and retail availability at WineZap.

Original Review, November, 2007:
This is my first sip of 2005 French pinot noir (aka burgundy). 2005 is already a legendary vintage, although my first Bordeaux of this vintage wasn't much to write home about. Let's see how we do with this modestly priced (<$20US), reasonably well-regarded wine. In the glass, it is mid-red with a bit of ruby. On swirling, you may note a touch of purple. The aroma, frankly, is seductive. It is deep cherry with a touch of feet and forest. Suggests a rounder wine than I might have guessed.

On the palate, though, the first taste is jarring: sort of a combination of cranberry juice plus concord grape. But not sweet. Finishes fast and light.

This wine may be the all-time greatest tease... alluring nose, unsweetened kool-aid middle and finish. One star out of five. A plus because it had me expecting so much more.

winereviewonline gave it 92 points. I am in a totally different place.


Updated review, September, 2009, two years later:
I'm interested to see if we may have a turnaround wine with the Louis Jadot Pinot Noir Bourgogne. It's two years later, and the color remains a medium red, now with orange edge highlights showing.

The aroma now has lost its cherry elements, and is all about mildy aged broccoli. On the palate, I still get an unsweetened, spicy, slightly acidic middle as the first note - tamed a bit from the earlier cranberry, now showing more like cinnamon perhaps. Very little supporting that front note. The acids carry what finish there is. No need to change the original one star with a plus - this time though, the plus is there not because the aromatics of the wine brought promise, but because I wasn't unwilling to finish the glass.

Find Louis Jadot Pinot Noir prices and retail availability at WineZap.


  1. Burgundy wine
    (French: Bourgogne or Vin de Bourgogne) is wine made in the Burgundy region in eastern France.[1] The most famous wines produced here - those commonly referred to as Burgundies - are red wines made from Pinot Noir grapes or white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".

    Burgundy has a higher number of Appellation d'origine contrôlées (AOCs) than any other French region, and is often seen as the most terroir-conscious of the French wine regions. The various Burgundy AOCs are classified from carefully delineated Grand Cru vineyards down to more non-specific regional appellations. The practice of delineating vineyards by their terroir in Burgundy go back to Medieval times, when various monasteries played a key role in developing the Burgundy wine industry. The appellations of Burgundy (not including Chablis).

    Overview in the middle, the southern part to the left, and the northern part to the right. The Burgundy region runs from Auxerre in the north down to Mâcon in the south, or down to Lyon if the Beaujolais area is included as part of Burgundy. Chablis, a white wine made from Chardonnay grapes, is produced in the area around Auxerre. Other smaller appellations near to Chablis include Irancy, which produces red wines and Saint-Bris, which produces white wines from Sauvignon Blanc. Some way south of Chablis is the Côte d'Or, where Burgundy's most famous and most expensive wines originate, and where all Grand Cru vineyards of Burgundy (except for Chablis Grand Cru) are situated. The Côte d'Or itself is split into two parts: the Côte de Nuits which starts just south of Dijon and runs till Corgoloin, a few kilometers south of the town of Nuits-Saint-Georges, and the Côte de Beaune which starts at Ladoix and ends at Dezize-les-Maranges. The wine-growing part of this area in the heart of Burgundy is just 40 kilometres (25 mi) long, and in most places less than 2 kilometres (1.2 mi) wide. The area is made up of tiny villages surrounded by a combination of flat and sloped vineyards on the eastern side of a hilly region, providing some rain and weather shelter from the prevailing westerly winds. T

    he best wines - from "Grand Cru" vineyards - of this region are usually grown from the middle and higher part of the slopes, where the vineyards have the most exposure to sunshine and the best drainage, while the "Premier Cru" come from a little less favourably exposed slopes. The relatively ordinary "Village" wines are produced from the flat territory nearer the villages. The Côte de Nuits contains 24 out of the 25 red Grand Cru appellations in Burgundy, while all of the region's white Grand Crus are located in the Côte de Beaune. This is explained by the presence of different soils, which favour Pinot Noir and Chardonnay respectively. Further south is the Côte Chalonnaise, where again a mix of mostly red and white wines are produced, although the appellations found here such as Mercurey, Rully and Givry are less well known than their counterparts in the Côte d'Or. Below the Côte Chalonnaise is the Mâconnais region, known for producing large quantities of easy-drinking and more affordable white wine. Further south again is the Beaujolais region, famous for fruity red wines made from Gamay. Burgundy experiences a continental climate characterized by very cold winters and hot summers. The weather is very unpredictable with rains, hail, and frost all possible around harvest time. Because of this climate, there is a lot of variation between vintages from Burgundy. You can find more info at:

  2. It's too bad that so many new wine enthusiasts are let loose on the wine world through blogging. There seems to be a distinction between 'i like this' and 'i don't understand this' that is somehow left out of the original passage. Pinot noir is not typically black in color with 14 degrees of alcohol tasting like jolly ranchers reduced in espresso and finished with a 'sprinkle' of vanilla. This taster is unable to appreciate or detect the subtle, savoury flavours in a 'Burgundy'. Maybe this writer can find some kind of tastebud implant surgery? Please stop writing beyond your palate or be humble enough to ask yourself 'maybe i am missing something here?'

  3. Reasonable concerns exhibited here. Retail storage may have been an issue here - the wine was acquired over two years after vintage date, and cellared for two more. As mentioned, the aromas were solid, but the more "stewed vegetable" flavors may have implied heating somewhere along the line. The promising aromas suggest it is worth another try.