Louis Jadot

The history of the Louis Jadot winery begins in 1826, when the Jadot family comes into possession of the Premier Cru site 'Beaune Clos des Ursules'. 

The history of the Jadot estate or how it all began

A little later, in 1859, a son of the family, Louis Henry Denis Jadot, officially founded the Maison Louis Jadot in Beaune. But not only he, but also the generations that followed him, were very enterprising and were able to steadily expand the company by opening up new markets and purchasing vineyards. Important key markets such as the USA or even Uk still form a solid foundation for the wines of the Jadot family.

Today, the winery operates on more than 240 hectares of vines, always in the prestigious areas of the AOC Burgundy. Meanwhile, several wineries belong to the Jadot group. Among others the

• Château des Jacques in Beaujolais
• the Domaine Ferret in Fuissé 
• the Domaine Duc de Magenta and
• the Domaine Gagey in the Côte de Beaune.

Louis Jadot and the unique label

The head of the god of wine Bacchus, the frieze as a border and the particular color scheme are not only the unmistakable characteristics of the house of Louis Jadot, but also the quality promise of generations to have wanted the best for each bottle from regional and Villages wine up to Premier and Grand Cru.

Above all, the mountain - philosophy

To vinify the wines strictly according to their origin and thus capture the unmistakable character of the slopes of Burgundy, that is the declared goal of all actors in the house Jadot. According to the centuries-old classification of the Cistercian monks, each vineyard is individually vinified and bottled. This is the reason why Jadot has been helping to determine the quality of an entire region for almost 200 years.

The terroir an interplay of soil, man and climate

The region on the 'golden slopes' of the Cote d'or between Dijon in the north and Chalon-sur-Saône in the south, is known as one of the most demanding regions in the world. The very small mosaic potpourri of different soils, sites, producers and histories, makes Burgundy one of the most complex regions for viticulture at all. Louis Jadot sees itself as the custodian of an individual taste, which can vary from site to site and is passed down through generations.

The wines in Burgundy are traditionally always varietal and pressed in the reds from Pinot Noir and the whites from Chardonnay. Occasionally, a little Gamay for the reds and Aligoté for the whites stray into the vineyard, which produce more fragrant, lighter wines than their big brothers.

The use of synthetic fertilizers or pesticides has disappeared completely from the winery for the past 20 years. Instead, we rely on the activation of soil life through gentle mechanical cultivation, including by horses. The vines are carefully tended in order to damage the roots as little as possible. Since the roots go deep into the earth, the minerals contained in them are also transported to the grapes, which captures the unmistakable character of Burgundy in each bottle. The strict reduction of yields distributes the strength of the vine evenly among its children, thus producing the best grapes. No dogma. Balance and harmony in cultivation and aging are the solid pillars for a quality that is second to none.

3 important cornerstones for the success of Louis Jadot

• Aging of the red wines in Pieces - Burgundy barriques of 228L
• natural cultivation of the pigeons
• short processing routes to the wineries on site