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2002 Louis Jadot Gevrey-Chambertin Clos St. Jacques

Removed from a temperature and humidity controlled wine cellar

Ends Sunday, 7pm Pacific


93Wine Spectator

Pure black cherry and violet mark this opulent, forward red. It shows class, but also terroir, in a modern style. Mouthcoating, ripe tannins and lingering sweet fruit on the finish.

92-94The Wine Advocate

Big, lush, energetic, and elegant, its medium to full-bodied personality coats the taster's palate with a myriad of spicy black fruits. Majestically ripe cherries, blackberries, roasting spices, and stones can be found...

92+ Stephen Tanzer

Raspberry and floral high notes with lower tones of earth and underbrush. Smooth and silky in the mouth, with the raspberry and floral flavors dominating.

The nose is perhaps a bit less elegant than usual with its earthy, smoky, herb and game nuanced nose followed by pure, vibrant, classy and firmly structured flavors that display a touch of finishing wood spice. The balance is wonderful...

17Jancis Robinson


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.