1997 Jadot, Louis Chambertin Clos de Beze Grand Cru

Out of stock

  • Pinot Noir
  • 750ML
  • IWC 98
  • WA 96

Reviews for 1997 Jadot, Louis Chambertin Clos de Beze Grand Cru

IWC 98
Stephen Tanzer's IWC - Stephen Tanzer's IWC, March 2008
Bright full deep red. Pungently mineral aromas of raspberry dried flowers flint smoke mocha and underbrush. A monumental wine of ungodly intensity and extract without any impression of excess weight. The dusty tactile... Bright full deep red. Pungently mineral aromas of raspberry dried flowers flint smoke mocha and underbrush. A monumental wine of ungodly intensity and extract without any impression of excess weight. The dusty tactile extract fills the mouth with spicy minerally high-toned perfume and the wine ascends to an even higher level on the peacock's tail of a finish which boasts great energy and persistence. I drank this bottle over a period of four nights (one of us has to show some restraint) and oxygen couldn't kill much less flatten its treble tones even as its volume and sweetness expanded. I hope I have a chance to revisit this at its peak in about 20 years.
WA 96
Robert Parker's Wine Advocate - Robert Parker's Wine Advocate, October 1999
The 1997 Chambertin Clos de Beze was harvested at an unheard of (for Burgundy) 14.2 natural potential alcohol. This black/purple-colored benchmark-setter displays saliva-inducing cookie dough and cherry syrup aromas... The 1997 Chambertin Clos de Beze was harvested at an unheard of (for Burgundy) 14.2 natural potential alcohol. This black/purple-colored benchmark-setter displays saliva-inducing cookie dough and cherry syrup aromas. Immensely ripe and concentrated yet pure fresh and noble it conquers the taster with unending layers of jammy compote-like fruit flavors. Awesomely dense deep fresh and refined this stunner has the potential to ultimately merit a score in the high 90s. It seamlessly combines the New World's over-ripeness and fruit-forward characteristics with Burgundy's trademark balance elegance and structure. The lucky few that will secure a few bottles of this nectar should note that it should be at its peak of maturity between 2003-2015. Bravo!