Louis Jadot Macon Villages Blanc 2023《ZF999C》

The history of Maison Louis Jadot dates back to 1794 when his family immigrated from Belgium to Beaune and began purchasing Premier Cru and Grand Cru vineyards. The winery was founded in 1859 by Louis Henry Denis Jadot. The first vineyard the Jadot family purchased was Clos des Ursules in Beaune in 1826, which still exists today and is considered the winery's signature wine, known for its exquisite craftsmanship. In 1954, the fourth generation entrusted management to Andre Gagey, who served as Louis Augueste Jadot's assistant. Upon Louis Augueste Jadot's death in 1962, Gagey took over the winery, overseeing everything from production and packaging to distribution.

In 1970, Gagey hired the outstanding young artist Jacques Lardiere as his assistant, who later became the technical director until 2012. Today, Lardiere is widely recognized as one of Burgundy's finest winemakers. Maison Louis Jadot focuses on the purest expression of the terroir of its wines, minimizing human intervention. In 1996, Louis Jadot partnered with Tonnellerie Vicard to create his own cooperative called Cadus, producing French oak barrels made according to Burgundy traditions.

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In a 2012 interview with Decanter magazine before his retirement, Jacques Lardiere recalled his first challenge in 1971 when many vineyards in Burgundy were destroyed by hail. 'Nobody knew what to do. But Lardiere could see how badly the surviving grapes were bruised, so I gave the juice a brief maceration.' The then-owner, André Gagey, was worried the wine would be too pale. Lardiere shared the same concern. 'But the wines performed exceptionally well; some are still in excellent condition today.' After this experience, Andre completely trusted me. And so began his wine journey. He went on to use special winemaking methods, establishing a very unique style, which made Louis Jadot one of the most consistently high-quality wine merchants in recent decades. In red wine production, he favored high-temperature fermentation, sometimes reaching 38-40°C, and exceptionally long maceration periods are also a characteristic of Louis Jadot, often lasting 30 days or even longer. His white wines did not follow the trend of becoming more acidic and lighter; they remained rich, oaky Chardonnays, but achieved excellent balance and fresh, varied aromas.