Louis Jadot - Volnay Clos de la Barre (Monopole) 1er Cru 2013
Burgundy
Red
Sold individually
Drink or Keep
15,5/20
Bettane & Desseauve
-
91/100
Wine Spectator
-
88-90/100
Robert Parker
"The Volnay 1er cru Clos de la Barre 2013 has a slightly faisandé bouquet that opens generously in the glass: cherry, strawberry and sage. The palate is medium-bodied with fine, gripping tannins [...]. There's lovely volume on the finish." (Wine Advocate 2014 - Robert Parker)
Features
Estate
Louis Jadot
Cuvée
1er Cru Clos de la Barre Monopole
Vintage
2013
Designation
Volnay 1er Cru
Region
Burgundy
Grape varieties
100% Pinot Noir
Terroirs
Extremely fine subsoil composed of Argovian limestone marl and, in the area bordering Pommard and Meursault, Bathonian limestone-clay scree.
Viticulture
Traditional and meticulous
Harvest
At optimum maturity
Winemaking
In vats for 3-4 weeks
Breeding
12 to 14 months in oak barrels
Alcohol content
13 %
Tasting & pairing
Eye
Deep, intense color
Nose
Fruity, with notes of vanilla, black berries and violet
Mouth
Round, silky and fruity, with lovely tannins and a long finish.
Serve
Decant at 15-16°C
Open
1 hour before
Drink from
2018
Drink before
2027
Food and wine pairing
Enjoy with grilled meats or poultry when young; cheeses such as Brie, Charouce or Reblochon after aging.
Louis Jadot
Volnay
Expert opinion
Bettane & Desseauve
Rated (2018 guide) 15.5/20 (Very good wine)
Domaine rated (guide 2022) 4*Stars (Top-quality producers, the glories of French winegrowing)
About the wine:
Precise, fruity finesse, fairly long finish.
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
Rated 88-90/100 (Wonderful wine)
Domaine noté Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
The Volnay 1er cru Clos de la Barre 2013 presents a slightly faisandé bouquet that opens generously in the glass: cherries, strawberry and sage. The palate is medium-bodied with fine, gripping tannins [...]. There's lovely volume on the finish.
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 a good level of production, 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 touch 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.
Wine Spectator
Rated 91/100 (Outstanding wine)
James Suckling
Recommended area
Customer reviews
Customer rating
3.5/5
out of 4 reviews
Note and review by M. ALAIN B. Published on 27/03/2023
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Note and review by M. JEAN MICHEL C. Published on 04/08/2019
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Note and review by M. HUGUES C. Published on 10/06/2019
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Note and review by M. PIERRE M. Published on 20/01/2019
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