From stunning purpose-built cellars on the way to Savigny-Les-Beaune, Maison Louis Jadot controls over 60 hectares of vineyard, many of which are premier and grand cru, and has one of the most regarded winemakers working in Burgundy today in Jacques Lardière.
The house of Louis Jadot was created in 1859, but the family had been vignerons in the area since 1826 when they acquired their famed Clos des Ursules. Following the deaths of the family's final male members, long-time manager André Gagey took over the business, which was later purchased by the Kopf family, proprietors of Jadot's US importers Kobrand.
The wine is then aged in barrels, with a good third of new wood used across the cellar, and maybe up to 50% in a poor vintage.
Lardière partially prevents malolactic fermentation in the whites to preserve acidity and delicacy, while the reds are fermented at extraordinarily high temperatures and macerated for up to a month to give them the depth of fruit and complexity.
Both the reds and whites are of exceptional quality, reflecting the unique terroirs of their distinct villages and sites, as well as Lardière's exceptional winemaking abilities.