Louis Jadot

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

The history of the Jadot winery or how it all began

A little later, more precisely in 1859, it is a son of the family, Louis Henry Denis Jadot, who officially founds the trading house Maison Louis Jadot in Beaune. But not only he, rather especially the generations that followed him, proved to be extremely business-minded and were able to steadily expand the company by opening up new markets and purchasing additional vineyard land. Important key markets such as the USA or the UK still today form a solid foundation for the wines of the Jadot family.

Today the winery works more than 240 hectares of vineyards, always in the prestigious areas of the Burgundy AOC. By now, several estates belong to the Jadot group, among them

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

Louis Jadot and the unique label

The head of the wine god Bacchus, the frieze as a border and the special color scheme are not only the unmistakable hallmarks of the house of Louis Jadot, but also the quality promise of generations: for every single bottle, from regional and Villages wines up to Premier and Grand Cru, to have aimed for the very best.

Above all stands the hill – 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 the actors at the house of Jadot. Following the centuries-old classification of the Cistercian monks, each site is vinified, matured and bottled separately. This is the reason why Jadot has been helping to define the quality of an entire region for almost 200 years.

The terroir – an interplay of soil, people and climate

The region on the ‘golden slopes’ of the Côte d’Or between Dijon in the north and Chalon-sur-Saône in the south is known as one of the most demanding regions worldwide. The very small-scale, mosaic-like potpourri of different soils, sites, producers and stories makes Burgundy one of the most complex regions for viticulture at all. Louis Jadot sees itself as a guardian of an individual taste that can vary from site to site and is passed down through generations.

The wines in Burgundy are traditionally always varietal: the reds made from Pinot Noir and the whites from Chardonnay. Now and then a little Gamay for the red and Aligoté for the white finds its way into the vineyard, producing more fragrant, lighter wines than their great siblings.

The use of synthetic fertilizers or pesticides has, based on their own philosophy, completely disappeared from the estate for 20 years now. Instead, the focus is on activating soil life through gentle mechanical cultivation, including by horse. The vines are tended carefully in order to damage the root system as little as possible. As the roots grow deep into the earth, the minerals contained therein are transported into the grapes, which captures the unmistakable character of Burgundy in every bottle. Strict yield reduction distributes the vigor of the vine evenly among its offspring and thus produces the best possible grape material. No dogma. Balance and harmony in cultivation and vinification are the solid pillars of a quality that is second to none.

3 important cornerstones for the success of Louis Jadot

• Aging of the red wines in pièces – Burgundian barriques of 228 L
• near-natural cultivation of the grapes
• short processing routes to the local wineries