Producer note: As is usually the case I met this trip with Jacques Lardiere, winemaker and technical director for Maison Jadot. Lardiere essentially summed up the 2008 vintage by saying that it was 'much better in the Cote de Nuits than the Cote de Beaune as the overall quality of the fruit was higher, particularly with respect to the amount of sorting required. We began picking on the 24th of September and the most difficult communes for us were Beaune, Savigny and Pernand while Volnay and Pommard were, save for a bit of hail that hit a few vineyards, better. Yields were relatively modest though this was as much due to the significant sorting losses as it was from lower natural quantities. Indeed, I would estimate that we eliminated as much as 30% from certain of our Cote de Beaune vineyards. I like the wines as they're extremely fresh and possess plenty of energy and like all of the best vintages in Burgundy, they offer accurate reflections of their underlying terroirs. From the standpoint of this optic, I would compare the '08s to the '01s.' As is Lardiere's preference when vintages do not have a lot of natural structure, he told me that he used appreciably more new oak than he usually does. I also found Lardiere's characterization of having had better fruit in the Cote de Nuits than the Cote de Beaune to be very much in evidence as the majority of scores and comments will bear out. As to the Jadot '07s, they have turned out very well and given some of the prices that I have seen recently in the marketplace, offer excellent value in addition to fine quality. (Kobrand, Inc., www.kobrandwine.com, NY, NY; Hatch Mansfield Ltd., www.hatchmansfield.com, Uncorked Ltd, www.uncorked.co.uk, both UK).
Tasting note: Moderate wood influence is not enough to block the spiced plum and dark berry fruit aromas that also carry whiffs of warm earth and a hint of smoke that precedes the concentrated, serious and mouth coating flavors that possess ample dry extract as well as a mild tanginess that appears to be CO related and shouldn't compromise the aging potential.
Tasted: Apr 18, 2010
Note: from 90+ year old vines that are worked by horse