Louis Jadot was established in Beaune by founder Louis-Henry Jadot in 1859. They have carefully striven to establish and maintain the quality of their wines for 160 years through the steady acquisition of the best vineyards in Burgundy. Over a century and a half later, they now produce wines from over 150 appellations - from Beaujolais Villages to Le Montrachet.

Made from outlying vineyards, together with fruit sourced from the villages of Santenay, Auxey-Duresses, Savigny, Chorey-lesBeaune and Ladoix. The 2018 vintage has, in short, been one of the most successful vintages since 2015, with some growers harping back to 1990 and even 1947. However, unlike both these vintages, the yields were kind to the growers such were the perfect weather conditions from bud break through to harvest. The level of concentration is rare indeed, the colours are deep, yet the tannins have an incredibly supple character, the result of perfect levels of ripeness at harvest.

Fermented in vats for 4 weeks, the wine is then transferred to oak barrels for 15 months ageing before bottling.

Grilled and roasted red meats. A local speciality would be kidneys in a creamy Dijon sauce.