Louis Jadot : Beaune 1er Cru "Les Avaux" Dom. Louis Jadot 2018

Characteristics and Tasting Notes of Beaune 1er Cru "Les Avaux" Domaine Louis Jadot 2018

Tasting

Appearance
This wine reveals a deep, luminous red hue.

Nose
The bouquet unveils aromas of red fruits such as cherry, raspberry and strawberry, subtly complemented by spicy notes and delicate hints of vanilla.

Palate
The palate is ample and quite full-bodied, supported by delicate tannins. The whole offers a beautiful harmony between the generosity of the material and a lingering finish.

Food and wine pairings

This cuvée is an ideal companion for delicate meats such as poultry or veal, but pairs just as well with more robust or marinated dishes. It also enhances a wide range of cheeses.

Serving and cellaring

To reveal all the nuances of this wine, serving between 15 and 17°C is recommended.

The elegance and concentration of a great Burgundy wine signed Louis Jadot

The estate

Founded in 1859, Maison Louis Jadot is a historic key player in Burgundy, based in Beaune. Both a wine estate and a trading house, it enjoys an international reach. Acquired in 1985 by the American Kopf family, the estate retains strong local roots. The house stands out for its deep environmental commitment and its determination to authentically convey the expression of each terroir.

The vineyard

The "Les Avaux" Climat is a terroir exclusively dedicated to red wines, located on the hillsides of the commune of Beaune. The vines thrive on deep, iron-rich soils, benefiting from a moderate slope that provides ideal sun exposure. An underground spring ensures a regular water supply, allowing the vine to withstand summer heat. This distinctive geology gives the grapes remarkable concentration while preserving great elegance.

The vintage

The 2018 vintage in Burgundy was marked by warm, sunny and particularly generous weather conditions. This mild climate promoted high levels of ripeness. Thanks to the terroir's water reserves, the vegetative cycle unfolded optimally, yielding grapes rich in sugars and phenolic compounds while retaining a fine balance.

Winemaking and aging

Vinification begins with temperature-controlled fermentation in vats, favouring the use of indigenous yeasts. Maceration lasts around four weeks to gently extract the material. The wine is then aged in oak barrels for nearly eighteen months, refining its structure and subtly integrating the oaky aromas.

Grape variety

Pinot Noir (100%).