A suave, rich white that feels broad on the palate and is saturated with poached pear, almond, butter and vanilla bean nuances without overdoing it. Good acidity keeps a fresh texture, while the full body fills out the middle and finish nicely. Drink or hold.
PRESS REVIEWS
Wine Reviews
15 reviews
Louis Jadot Côte d'Or Burgundies
Beaune Greves le Clos Premier Cru Blanc 2022
91 Points
Wine Spectator
September 30, 2025
Rich and bordering on creamy, this white expresses subtle flavors of peach, apple pie, vanilla and butterscotch, with an underlying mineral vein. A balanced and vibrant version that lingers on the spice-infused aftertaste.
– Bruce Sanderson
Louis Jadot Côte d'Or Burgundies
Beaune Grèves le Clos Premier Cru Blanc 2024
90-92 Points
Wine Advocate
March 10, 2026
The 2024 Beaune 1er Cru Grèves Le Clos Blanc (Domaine Gagey) has turned out nicely, offering up a reductive bouquet of toasted nuts, mint and green apple. Medium-bodied, satiny and fine-boned, with tangy acids and a mineral finish, it’s an especially racy rendition of this upper-slope site.
– William Kelley
Louis Jadot Côte d'Or Burgundies
Beaune Grèves le Clos Premier Cru Blanc 2023
93 Points
jamessuckling.com
July 21, 2025
A serious white wine for the appellation, this is focused and structured on the compact, chalky, medium-bodied palate. Very long, tightly wound finish. Needs some time to show its best in spite of the good ripeness. Try to be patient.
– Stuart Pigott
Louis Jadot Côte d'Or Burgundies
Beaune Greves le Clos Premier Cru Blanc 2022
93 Points
jamessuckling.com
November 25, 2024
– James Suckling
Louis Jadot Côte d'Or Burgundies
Beaune Grèves le Clos Premier Cru Blanc 2024
93 Points
Decanter
January 27, 2026
Seduces with delicate aromas of ripe pear, chalky minerals and acacia flowers. The texture balances acidity with good extract, allowing it to linger on the palate. Everything is in the right place with this elegant white Beaune. The grapes are from just over a hectare at the base of Beaune Grèves; they are gently pressed and fermented on native yeasts in barrel before ageing in barrel (25% new).
– Charles Curtis
