Producer note: Technical director Frederic Barnier unequivocally described 2015 as a 'great vintage in red and a good one in white. The growing season began with a temperate and humid spring and thank goodness it did because without that rain we would have had real problems given how hot and dry the summer was. Interestingly bud burst wasn't really especially precocious as the beginning of April was cool but as conditions turned ever warmer and drier, the vegetative growth accelerated accordingly. As such the early June flowering was precocious and rapid which contributed greatly to the homogeneity of fruit maturities we enjoyed at the harvest. June remained hot and dry but thankfully we had a storm that dropped 50 to 60 mm of rain right at the end of the month. In my view this one storm did more than anything else to save the harvest because by the middle of a baking hot July we had temperatures climb to 42° C (107.6° F) and it was bone dry. We began to see in certain parcels the phenomenon known as bloquage (hydric stress) and it was responsible for delaying the veraison though it's hard to say exactly for how many days. Thankfully, yet again, August was more moderate because while it remained very warm, it wasn't quite as extreme as July plus we had at least some rain. This also contributed considerably to why the fruit was so balanced in its various components and it also explains why the wines are definitely ripe but not surmature in the fashion that some 2003s and 2009s are. We began picking on the 1st of September with the chardonnay and the conditions were warm and dry and we were able to take our time yet harvest rapidly as the fruit was so clean that it required almost no sorting. Potential alcohols in whites came in between 13.5 and 14% and thus nothing was chaptalized. Yields though were highly variable though on average the reds were off 30% while the whites were off only 5 to 10%. There were no issues with the fermentations though I chose to do almost no lees stirring as it seemed clear from the beginning that the whites would have plenty of richness. In fact I was actually worried about having too much richness and I chose to block the malos on average to 80%. This of course sounds high but in fact there was so little malic acid that it actually made relatively little difference. As to the wines themselves, what I find so interesting is that they aren't really like other wines that were produced by so-called very hot vintages.To be sure they are very generously proportioned but the important thing is that they have retained good freshness and as such remain inviting.I believe that the wines are sufficiently round that they should largely drink well shortly after they're released. Certain terroirs will of course age well but for me, 2015 produced whites of pleasure and immediacy.' I would characterize the quality of the Jadot 2015 as generally consistent with what I found elsewhere. Note that a number of 2014's were also revisited below in bottle. (Kobrand, Inc., www.kobrandwine.com, NY, USA; Hatch Mansfield Ltd., www.hatchmansfield.com, Uncorked Ltd, www.uncorked.co.uk, both UK).
Tasting note: Subtle wood notes frame the notably ripe aromas of petrol, apple, pear liqueur and soft floral nuances. There is excellent volume to the full-bodied and very rich flavors that possess plenty of sappy dry extract that confers a seductive texture to the bitter lemon-inflected finale.
Tasted: Jun 11, 2017