Louis Jadot : Mazis-Chambertin Grand cru 2018

Characteristics and tasting tips for the Mazis-Chambertin Grand Cru 2018 from Louis Jadot

Tasting

Appearance

The wine displays a deep ruby red color with black cherry highlights.

Nose

The nose reveals a complex bouquet, somewhat reserved in its youth, expressing aromas of red and black fruits (strawberry, raspberry, blackcurrant, blackberry) accompanied by notes of licorice. Floral nuances of violet mingle with tertiary hints evoking moss and forest floor, while subtle oak influences contribute notes of vanilla and toasted nuts.

Palate

On the palate, this wine stands out for its power and generous body, while retaining elegance and precision. The texture is broad and complex, carried by structured yet supple tannins. The lively, refreshing acidity brings freshness and provides the backbone for harmonious aging. The finish lingers remarkably with mineral and spicy notes that persist at length.

Food and wine pairings

This Mazis-Chambertin Grand Cru 2018 pairs ideally with grilled game birds or those prepared in a red wine sauce. It also beautifully accompanies a roast leg of lamb with its jus, poultry in red wine sauce, or a mature rib steak. Soft, washed-rind cheeses such as Époisses or Taleggio also make excellent partners.

Serving and storage

It is recommended to serve the Mazis-Chambertin Grand Cru 2018 at a temperature between 57 and 61°F. Decanting for one hour before serving will allow the wine to open up and fully express its aromatic complexity. This wine has a cellaring potential of over twenty years and can be enjoyed until around 2040, or even beyond under optimal storage conditions.

A powerful and mineral Grand Cru from Gevrey-Chambertin by Louis Jadot

The estate

Founded in 1859 by Louis Henry Denis Jadot, Louis Jadot ranks among the most prominent producers in Burgundy. Based in Beaune, in the heart of the Côte d'Or, the House today manages 528 acres of vineyards spread across more than 150 distinct appellations. Since 1985, the estate has been owned by the Kopf family, owners of Kobrand Corporation, while preserving its Burgundian identity. Thomas Seiter has led the House since January 2023, succeeding Pierre-Henry Gagey. Louis Jadot is distinguished by its environmental commitment, having obtained organic certification in 2024 for its estates, and a winemaking philosophy that respects the terroir while favoring minimal intervention.

The vineyard

Mazis-Chambertin is a Grand Cru of 21.4 acres located in the commune of Gevrey-Chambertin, in the northern part of the Côte de Nuits. The vineyard benefits from an easterly exposure on slopes situated between 787 and 919 feet in altitude. The soils rest on a bedrock of Bathonian limestone in the upper sections and Jurassic marls and limestones below. The upper portions feature shallow brown soils, partially alluvial and stony, while the lower parts contain clay-limestone soils in varying proportions. This geological complexity, enriched with marine fossils bearing witness to the maritime origins of the terroirs, gives the wines their distinctive mineral character and remarkable aging potential.

The vintage

The 2018 vintage in Burgundy was characterized by extreme conditions of heat and drought. The particularly wet winter of 2017–2018 allowed the soils' water reserves to replenish. After a slow start in March, temperatures surged abruptly in mid-April, reaching up to 91°F and triggering rapid vegetative growth. Early flowering occurred around May 19. From mid-June through August, dry and very hot weather prevailed, with temperatures occasionally reaching 104°F. Beneficial localized rainfall in August helped plump the berries. Véraison began in mid-July and ripening accelerated after August 20, requiring precise decisions regarding harvest dates to preserve freshness and acidity while achieving optimal phenolic maturity. The harvest took place between late August and mid-September.

Winemaking and aging

The Mazis-Chambertin Grand Cru 2018 from Louis Jadot was vinified according to the House's principles favoring minimal intervention. The grapes underwent long macerations to extract color and complexity, with fermentation using indigenous yeasts when possible and careful temperature management. Aging took place in French oak barrels sourced from the Cadus cooperage, owned by the House, with moderate use of new oak adjusted to the characteristics of the vintage. The duration and intensity of the oak aging were calibrated to allow the expression of the terroir without oak aromas dominating.

Grape variety

100% Pinot Noir