Clos Vougeot Louis Jadot 2016 (750ML)

91-93 Points, Neal Martin, Robert Parker's Wine Advocate: "The 2016 Clos Vougeot Grand Cru was not impacted by the frost as the vines lie toward the bottom of the slope. It has a relatively extravagant bouquet among the grand crus from Jadot, hints of menthol infusing the red berry fruit. I wonder if that will remain once the wine is bottled? The palate is medium-bodied with juicy, ripe tannin, a fine bead of acidity, quite grippy in the mouth but the finish is not quite as finessed as the aromatics would like. Give this four or five years in bottle." 12/17

91-93 Points, Stephen Tanzer, Vinous: "(Jadot's vines in the lower part of the clos produced a normal yield in 2016): Bright, dark red. Medicinal red cherry, licorice, herbs and a strong element of spicy oak on the nose. Concentrated, savory and flavorful, communicating an impression of medicinal reserve. A classic, rather old-fashioned, masculine style of Clos Vougeot but not rustic or hard. Still, its tight, dusty tannins will require extended cellaring. Technical director Frédéric Barnier believes that Jadot's Clos Vougeot has been getting steadily softer, as this site has benefited from climate change; he also noted that he has not changed the vinification. Still, this is a seriously tannic, rather saline wine without any easy sweetness." 1/18

97 Points, Bruce Sanderson, Wine Spectator: "Rose, cherry and spice aromas introduce this light-bodied, saturated version. The flavors add wild strawberry, incense and kirsch notes, while remaining persistent on the kaleidoscopic finish. Feels tense now, yet should develop nicely over time. A mineral element lingers." 01/19

92-94 Points, Allen Meadows, Burghound: "An intensely earthy nose of a wide range of red berry aromas is surrounded by an abundance of menthol and wood scents. The muscular and sizably-scaled flavors possess a rounded and relatively supple mid-palate that contrasts considerably with the robust, serious, rustic and exceptionally firm finish. I like the depth as well as the persistence of this youthfully austere finish that makes clear that this too is going to require extended cellaring." (4/2018)