Louis Jadot Beaune Premier Cru - Boucherottes

Louis Jadot was established in Beaune by founder Louis-Henry Jadot in 1859. They have carefully striven to establish and maintain the quality of our wines for 160 years through the steady acquisition of the best vineyards in Burgundy.

Over a century and a half later, they now produce wines from over 150 appellations – from Beaujolais Villages to Le Montrachet.

From the tip of Chablis to the toe of Beaujolais, from regional, village, 1er Cru and Grand Cru wines Louis Jadot produces Burgundy and nothing but Burgundy. The familiar Bacchus head label has become the reliable stamp of quality and consistency from what can often be a confusing region.

Louis Henri Denis Jadot founded the business in 1859. His vision was to build a business with a high quality reputation. One of his key aims, as well as to make top wines, was to build a significant vineyard base. This vision remains core to the business today.

Today, the business is headed up by Pierre-Henry Gagey, son of André Gagey, who was entrusted with the management of Louis Jadot in 1962 by Madame Jadot following the tragic death of her son, Louis Auguste Jadot. Pierre-Henry is a passionate believer in terroir, allowing the wines to present the very essence of Burgundy.

Over time, prestigious acquisitions have included Beaune Clos des Ursules, Chevalier Montrachet Les Demoiselles , the Clair Dau Estate with vineyards in Bonnes Mares, Chambertin Clos de Bèze, Musigny and Gevrey Chambertin Clos St Jacques. Plus the picturesque Santenay Clos de Malte and Premier Cru holdings in Puligny Montrachet, Savigny Les Beaune, Pernand Vergelesses and Corton Grand Cru to name but a few.

Pinot Noir,

Boucherottes vineyard is located in the south of Beaune, up against the border with Pommard.

Grapes are vinified in open vats for around 4 weeks, which brings out all the expressions of the terroir.

Tasting Notes

Richly aromatic Pinot Noir with a fragrant character, rich fruit and a firm, structured style.

Perfect with roasted poultry, veal or lamb, mushroom tart or hard cheese.