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2010 Louis Jadot Gevrey-Chambertin Clos St. Jacques

Not Currently In Auction

Latest Sale Price

May 19, 2024 - $215



93-95The Wine Advocate

...endowed with the silkiest of tannins and flat-out beauty from start to finish. The wine fleshes out on the palate with layers of red berries, flowers and licorice that gain volume and breadth with time in the glass..

93-95Stephen Tanzer

..Tight, classically dry and light on its feet, with outstanding delicacy to its flavors of pomegranate, minerals and blood orange. Very young and unevolved today but remarkably subtle and graceful. A brilliantly pure Clos Saint-Jacques...

There is dazzling precision and intensity to the mineral-driven, linear and gorgeously vibrant flavors that possess the same remarkably depth of the nose while culminating in an explosive, linear and poised finish that deliver huge length.

18+ Jancis Robinson

Sweet, mellow, confident, comfortable. Not rich but great balance and energy. A big wine. Hint of bitter cherries but so much else. Real undertow.


France, Burgundy, Côte d'Or, Côte de Nuits-Villages, Gevrey-Chambertin, Clos Saint-Jacques

Clos St. Jacques is a 17.7-acre Premier Cru vineyard in the Gevrey-Chambertin appellation of Burgundy. Most Burgundy experts consider Clos St. Jacques to often be of equal quality to the nearby Grand Crus Chambertin and Clos de Beze. When the vineyard rankings were made in the 1930s it was decided that only vineyards contiguous with Chambertin and Clos de Beze could be Grand Crus. Clos St. Jacques lies to the west of the Grand Crus, but is very well situated at the same elevation as Chambertin and it has soil similar to Chambertin’s. Clive Coates notes that Clos St. Jacques “can be exquisite; rich, ample, full-bodied and distinctive.” Principal landowners are Armand Rousseau, 5.6 acres; Sylvie Esmonin, 4.5 acres; and Bruno Clair, 2.5 acres.


Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.