Original: $155.53
-65%$155.53
$54.44The Story
Louis Jadot Vosne-Romanée Les Beaux Monts Premier Cru 2018 is an exceptionally elegant, velvety, and masterfully crafted red Burgundy that beautifully captures the complex precision of this premier vineyard site. In the glass, it reveals a brilliant ruby hue, opening with a highly aromatic, expressive nose that mingles notes of wild raspberries, sweet red berries, and black plums with deeper complexities of burning embers, rich volcanic soil, grilled squab, and caramelized citrus rind. On the palate, this medium-to-full-bodied Pinot Noir is intensely layered and texturally rich, showing a seamless fluid coherence where its core of succulent, juicy dark fruit is effortlessly framed by powdery, fine-grained structuring tannins and a lively line of natural acidity, concluding with a remarkably long, mineral-driven, and subtly spicy finish.
Food Pairing: Pairs exquisitely with pan-seared duck breast, roasted pheasant with wild mushrooms, savory slow-braised venison, and mature, rich cheeses like Époisses or Gruyère.
Description
Louis Jadot Vosne-Romanée Les Beaux Monts Premier Cru 2018 is an exceptionally elegant, velvety, and masterfully crafted red Burgundy that beautifully captures the complex precision of this premier vineyard site. In the glass, it reveals a brilliant ruby hue, opening with a highly aromatic, expressive nose that mingles notes of wild raspberries, sweet red berries, and black plums with deeper complexities of burning embers, rich volcanic soil, grilled squab, and caramelized citrus rind. On the palate, this medium-to-full-bodied Pinot Noir is intensely layered and texturally rich, showing a seamless fluid coherence where its core of succulent, juicy dark fruit is effortlessly framed by powdery, fine-grained structuring tannins and a lively line of natural acidity, concluding with a remarkably long, mineral-driven, and subtly spicy finish.
Food Pairing: Pairs exquisitely with pan-seared duck breast, roasted pheasant with wild mushrooms, savory slow-braised venison, and mature, rich cheeses like Époisses or Gruyère.
