"The Santenay Clos des Gatsulards 2012 shows the richness of the year combined with the tension typical of this steep hillside site. Iron, minerals, intense red fruits and chalky, incisive tannins carry through to the finish. The 2012 is above all a wine of concentration and energy". (Vinous)
Features
Estate
Louis Jadot
Cuvée
Clos des Gatsulards
Vintage
2012
Designation
Santenay
Region
Burgundy
Grape varieties
100% Pinot Noir
Terroirs
Very stony and sloping soil, difficult to work, south-facing, the "en Gatsulards" vineyard is located slightly higher up and opposite Clos de Malte.
Viticulture
Reasoned, with no synthetic additives, tractor or horse work for the least accessible vines, no deep ploughing but surface work to preserve the soil structure.
Harvest
Manual
Winemaking
Destemming, maceration in open vats (wood or stainless steel) for 3 to 4 weeks, 2 daily punchings of the cap during fermentation.
Breeding
18 months in oak barrels (about 1/3 new)
Alcohol content
13.5%
Tasting & pairing
Nose
Aromas of red berries and morello cherry, hints of cherry sapwood, light woodiness.
Mouth
Supple, round, dynamic, full of minerality
Serve
AT 15-17°C
Open
1 hour before
Drink before
2025
Food and wine pairing
This Santenay goes well with grilled red tuna, terrines, veal liver, fondue bourguignonne...
Louis Jadot
Santenay
Expert opinion
Bettane & Desseauve
Rated 15/20 (Very good wine)
Domaine rated (guide 2022) 4*Stars (Top-quality producers, the glories of French winegrowing)
About the wine:
Morello cherry, precise fruit, supple roundness.
About the domain :
The Gagey family's involvement with this historic Burgundy landmark came with the death of Louis-Auguste Jadot. With no heir, the estate was entrusted in 1962 to André Gagey, who remained steward until 1991, when he handed over the reins to his son Pierre-Henry, now at the helm of the 225-hectare vineyard. Since 2011, Frédéric Barnier, who took over from Jacques Lardière, has been in charge of vinification, further improving the consistency and homogeneity of all batches. White wines are pneumatically pressed and fermented directly in barrels, where they are aged on lees with periodic stirring of the lees for 12 to 20 months. The red wines are vinified de-stemmed, unpressed, without cold pre-fermentation, and undergo a 25 to 27-day cuvaison before maturing for 12 to 22 months in barrels, a third of which are new. The 2017s were born harmonious and balanced, with the reds more complete in Côte de Nuits and the whites on average even more attractive than the reds.
Robert Parker - Wine Advocate
Domaine noté Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Domaine rated (guide 2022) 1*Star (Stars in the making or quality winemakers with good production levels, you won't be disappointed when you taste the wines from these estates)
About the domain :
This prestigious trading house is run with great efficiency by Pierre-Henry Gagey, who is deeply involved in Burgundy. The house boasts an extensive range of wines and a fine collection of terroirs, including the main Burgundy appellations. Frédéric Barnier, in charge of vinification since 2012, is gradually imposing his mark by purifying the wines. Consistency is one of the house's strong points. While the whites are well-balanced, the reds are strict and severe, with wood overpowering the fruit and even hints of acetate, which, this year, disturbed the reading of certain cuvées. Let's hope this is temporary, as the star is under threat.
Vinous A. Galloni
Rated 87-89/100
About the wine:
The Santenay Clos des Gatsulards 2012 shows the richness of the year combined with the tension typical of this steep hillside site. Iron, minerals, intense red fruit and chalky, incisive tannins carry through to the finish. The 2012 is above all a wine of concentration and energy.
James Suckling
Recommended area
Customer reviews
Customer rating
3.8/5
out of 5 reviews
Note and review by M. PIERRE OLIVIER M. Published on 26/08/2024
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Note and review by M. MAURICE E. Published on 10/07/2024
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Note and review by M. YVES M. Published on 30/05/2024
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Note and review by M. ALAIN D. Published on 24/05/2024
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Note and review by M. FRANK J. Published on 01/05/2024
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