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Louis Jadot Côte d'Or Burgundies
Clos Vougeot Grand Cru 2022
94 Points
Wine Spectator
April 2, 2025

There is a sense this red is holding back, yet the core of cherry and raspberry fruit is seductive, framed by a luscious texture, lively acidity and refined tannins. It’s oak treatment is also nicely meshed, with a slight dusty feel on the earth- and spice-tinged finish.

– Bruce Sanderson
Louis Jadot Côte d'Or Burgundies
Clos Vougeot Grand Cru 2020
95 Points
Wine Spectator
March 6, 2023

A sleek black cherry- and blackberry-infused version, this is tightly coiled and unfurls slowly across the palate. Remains linear and bracing as this ends with mineral and spice notes. Shows superb balance and length.

– Bruce Sanderson
Louis Jadot Côte d'Or Burgundies
Clos Vougeot 2021
93 Points
Wine Advocate
August 3, 2023

The 2021 Clos Vougeot Grand Cru (Domaine Louis Jadot) has turned out very well, exhibiting aromas of sweet cherries, berries, petals and spices, framed by toasty new oak. Medium to full-bodied, ample and layered, it’s deep and muscular, with fine balance and a penetrating finish. This cuvée is now harvested in two picks, one week or so apart, instead of all in the same day.

 

– William Kelley
Louis Jadot Côte d'Or Burgundies
Clos Vougeot 2021
92 Points
VinousMedia.com
August 3, 2023

The 2021 Clos de Vougeot Grand Cru has a rather stoic nose, with backward, light red berry fruit laced with decaying leaves that gradually unfurl in the glass. The palate is medium bodied with pliant tannins, good density, dark berry fruit laced with orange rind and a pinch of white pepper. It misses the length and grace on the finish that a more benevolent season would bring. Fine.

– Neal Martin
Louis Jadot Côte d'Or Burgundies
Clos Vougeot 2021
95 Points
jamessuckling.com
August 3, 2023

Beautiful clarity with layers of roses, pink peppercorns, sandalwood and cherry stones, interlaced with hints of chocolate and walnuts. It’s medium-bodied, in line with the vintage, with sleek and tight-grained tannins. Refined Clos Vougeot.

– James Suckling
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