April 17, 2026
Louis Jadot Beaune Premier Cru Clos des Ursules Monopole des Héritiers Louis Jadot 200th Anniversary Tasting at Petrusby Gordan Ramsay 15th April 2026 Hosted by Thibault Gagey Domaine Louis Jadot Meursault Porusot 1er Cru 2016
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The House of Louis Jadot has been producing exceptional Burgundy wines since its founding in 1859 by Louis Henry Denis Jadot. For the past 150 years Louis Jadot has continued as one of the great names of Burgundy and has gained international reputation for its superb red and white Burgundy wines. Louis Jadot is not only one of the largest producers of estate Burgundies of the Cote d'Or, it is one of the most celebrated exporters of premium Burgundies, owning close to 140 acres of vineyards from 24 of the most prestigious sites in Burgundy.
Location: Meursault lies in the centre of the Côte de Beaune, between Volnay and Pommard to the north and Puligny-Montrachet to the south, with Auxey-Duresses rising on the western slopes. It is best known for its powerful yet refined Chardonnays, forming a stylistic bridge between the precision of Puligny-Montrachet and the generosity of its northern neighbours. The Porusot vineyard is situated close to Les Genevrières and Les Bouchères.
Vineyard: Bought by Maison Louis Jadot in 1996. The vineyards are spread over gentle slopes, between 230 and 360 metres above sea level. The eastern orientation is ideal, allowing maximum sunlight. The soil of Meursault Porusots is limestone rich with a tendency to produce wines with structure and salinity. Great ageing potential.
Vinification & Maturation: Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by the CADUS cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.
Weather: The 2016 vintage experienced a mild winter, followed by a cooler than average March, and a tempestuous spring. April saw severe frosts, particularly in high altitude vineyards, and a severe outbreak of mildew, leading to heavy spraying and risk to accreditation. The wet weather continued until June, with dry, sunny weather in August. Producers performed two harvests, one for grapes that survived the frosts and another for vines that had produced a second crop. The second harvest was not necessary, but some producers found it useful to bolster the initial crop. The harvest was small, but the grapes that survived were generally of high quality. Burgundy 2016 is considered a classic vintage, renowned for its balance and poise.
Technical Information:
Grape Varieties: 100% Chardonnay
Region: Côte de Beaune
Vineyard: Meursault Porusot
Drink: Now to 2035
Tasting Note: Bright yellow. Pure but reticent aromas of white peach and minerals come across as a bit riper than the Blagny. A step up in texture too, but still quite dry and salty, showing very good lemony cut and a tactile, salty aftertaste. Barnier blocked 80% of the malolactic fermentation here, noting that these vines often ripen quickly and can produce fatter wines than he likes. This rather austere Meursault displays a tactile, salty aftertaste with a faint stony edge. - Tasting note by Stephen Tanzer
Location: Meursault lies in the centre of the Côte de Beaune, between Volnay and Pommard to the north and Puligny-Montrachet to the south, with Auxey-Duresses rising on the western slopes. It is best known for its powerful yet refined Chardonnays, forming a stylistic bridge between the precision of Puligny-Montrachet and the generosity of its northern neighbours. The Porusot vineyard is situated close to Les Genevrières and Les Bouchères.
Vineyard: Bought by Maison Louis Jadot in 1996. The vineyards are spread over gentle slopes, between 230 and 360 metres above sea level. The eastern orientation is ideal, allowing maximum sunlight. The soil of Meursault Porusots is limestone rich with a tendency to produce wines with structure and salinity. Great ageing potential.
Vinification & Maturation: Grapes are harvested by hand and put in small cases in order not to damage the fruits. Grapes are pressed softly, they ferment in oak barrels produced by the CADUS cooperage. 1/3 are new barrels. Aging usually lasts 15 months on fine lies before bottling.
Weather: The 2016 vintage experienced a mild winter, followed by a cooler than average March, and a tempestuous spring. April saw severe frosts, particularly in high altitude vineyards, and a severe outbreak of mildew, leading to heavy spraying and risk to accreditation. The wet weather continued until June, with dry, sunny weather in August. Producers performed two harvests, one for grapes that survived the frosts and another for vines that had produced a second crop. The second harvest was not necessary, but some producers found it useful to bolster the initial crop. The harvest was small, but the grapes that survived were generally of high quality. Burgundy 2016 is considered a classic vintage, renowned for its balance and poise.
Technical Information:
Grape Varieties: 100% Chardonnay
Region: Côte de Beaune
Vineyard: Meursault Porusot
Drink: Now to 2035
Tasting Note: Bright yellow. Pure but reticent aromas of white peach and minerals come across as a bit riper than the Blagny. A step up in texture too, but still quite dry and salty, showing very good lemony cut and a tactile, salty aftertaste. Barnier blocked 80% of the malolactic fermentation here, noting that these vines often ripen quickly and can produce fatter wines than he likes. This rather austere Meursault displays a tactile, salty aftertaste with a faint stony edge. - Tasting note by Stephen Tanzer
