Louis Jadot : Santenay Village "Clos des Gatsulards" Famille Gagey 2023

Characteristics and tasting advice for the Santenay Village "Clos des Gatsulards" Domaine Gagey 2023 from Louis Jadot

Service

For optimal tasting, it is recommended to serve this red wine from Burgundy at 16-17°C. 

A delicate and expressive red wine from Burgundy

The property

Founded in 1859, the Maison Louis Jadot is a historical reference in Burgundy. The family adventure began with the acquisition in 1826 of a plot from the famous Beaune Premier Cru des Ursules. The house then established itself through trade, which today gives it international renown, particularly across the Atlantic. Maison Louis Jadot perpetuates the notion of a Burgundy accessible to all those who seek high-quality wines through a wide range of cuvées, including regional appellations, Villages, Premiers Crus and Grands Crus. At the head of Maison Louis Jadot since 1992, Pierre-Henry Gagey handed over his position in September 2022 to Thomas Seiter (Bouchard Père et Fils) and the General Management to his son Thibault.

The vineyard

This "Clos des Gatsulards" Domaine Gagey 2023 from Louis Jadot is a Santenay Village wine from a vineyard located south of the Côte de Beaune, an emblematic Burgundy terroir. Planted on a very windy site, this stony and steep south-facing terroir owes its uniqueness to its ability to release the heat stored during the day at night. This soil typology contributes to the unique signature of this wine.

The vintage

The mild and dry winter delays the vine cycle. After a late bud break, the vine grows vigorously in May. Flowering is early with beautiful bunches. Some storms in July alleviate the lack of water, and veraison begins. August sees a heatwave followed by beneficial rains. The harvest begins in early September under high heat. The white wines show a beautiful acidity, the red wines are dense with ripe tannins. The vintage presents a good balance and promises a long ageing, with wines with clear and pure aromas.

Vinification and ageing

Harvested by hand, the grapes undergo a rigorous sorting before destemming. Maceration of the grapes takes place in open wooden or stainless steel vats for 3 to 4 weeks. Fermentation accompanied by punch downs. Ageing in the barrels of the property's cooperage.

Grape variety

Pinot noir (100%).