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Jadot Chambertin Clos de Bèze Grand Cru

About this product

Louis Jadot's parcel in Chambertin Clos de Bèze — one of Gevrey's two greatest Grand Crus (legally permitted to add 'Chambertin' to its name). The négociant-domaine's most prestigious bottling. More accessible pricing than Rousseau or DRC, making it the entry point for serious Gevrey Grand Cru on BC wine lists. Around 3,000–4,000 bottles per year. BC importer: Mark Anthony Group / Lifford.

The deductive profile Library

colourdeep garnet

nosedark cherry, earth, iron, tobacco

palatefirm tannins, full body, 15–25 year ageing

Service

temp c16°C

decant minutes60 min

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Tasting profile

dark cherry, earth, iron, tobacco

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Pairings

complement

lamb_luxury

Chambertin Clos de Bèze's more structured character vs. Musigny suits the weight of lamb. Herbaceous crust echoes the wine's garrigue notes; périgueux sauce bridges the truffle-earthiness.

classic main

bridge

beef_luxury

Cooking with Chambertin and pairing with Chambertin creates seamless integration. The braise absorbs the wine's iron and cherry, reflecting it back with amplified depth.

classic main

complement

meat_poultry

Lièvre à la royale's extraordinary complexity (hare, foie gras, truffle, blood sauce) is the only preparation that fully matches Clos de Bèze's depth; both require weeks of preparation and years of aging

classic main

elevate

food

Chambertin Clos de Bèze belongs with the most flavourful autumn game; biche with chestnuts demands this level

classic main

complement

celebration

Jadot Chambertin Clos de Bèze belongs with roast pigeon; a grand cru for the classic Burgundian game pairing

classic celebration

complement

game

Chambertin Clos de Bèze demands the most flavourful game; wild boar with juniper echoes the wine's herbal earthiness

classic main

complement

meat_poultry

Pressed duck's iron-blood reduction is one of the most challenging but rewarding Burgundy pairings; a mature Clos de Bèze's brick-dried fruit complexity manages the blood sauce's iron intensity

established main

complement

charcuterie_cheese

Langres tradition involves pouring Marc de Bourgogne (grappa) or Chablis into the cheese's hollow top to create a liquid-marinated interior; serving Clos de Bèze alongside extends this Burgundian ritual

suggested cheese