# Gevrey-Chambertin Premier Cru Clos Saint-Jacques (2022)

- **Producer:** Domaine Louis Jadot
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €650
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** red cherry, raspberry, redcurrant, violet, cedar, vanilla, cloves, tobacco, mushroom, wet leaves, earth

## About this wine

The Gevrey-Chambertin Premier Cru Clos Saint-Jacques from Domaine Louis Jadot is a distinguished red wine from Burgundy, France. This Premier Cru vineyard is highly regarded, often likened to Grand Cru status due to its exceptional terroir and consistent quality. Domaine Louis Jadot, a historic Burgundy producer founded in 1859, is known for its commitment to expressing the unique character of each vineyard site through a philosophy of minimal intervention. The 2022 vintage experienced a warm and dry growing season, resulting in wines of purity and balance. The vineyard's southeast-facing slope and proximity to the Combe de Lavaux contribute to its distinctive character.

## Interesting facts

- Clos Saint-Jacques is often called a 'mini-Grand Cru' for its exceptional quality.
- Domaine Louis Jadot parcels in Clos Saint-Jacques achieved organic certification in 2024.
- The vineyard faces southeast, maximizing sunlight exposure.
- A cooling wind from the Combe de Lavaux influences ripening.

## Food pairing

The wine's medium-plus body and fine tannins are well-suited to complement the richness of game and red meats, cutting through fat and balancing protein. Earthy notes in mushroom dishes and the savory character of aged cheeses resonate with the wine's complexity.

## Wine making process

The winemaking process for Gevrey-Chambertin Premier Cru Clos Saint-Jacques begins with the harvest, where grapes are de-stemmed. Fermentation takes place in vats for up to four weeks, utilizing wild yeasts when possible and carefully managing temperatures. Extended macerations are employed to extract desirable compounds. Following fermentation, the wine undergoes aging for approximately 18 months in oak barrels, with a focus on larger formats and a restrained use of new oak. Domaine Louis Jadot practices sustainable viticulture, with a commitment to organic farming and minimal intervention throughout the winemaking process.