100% Chardonnay

Food pairings: Shellfish and seafood, grilled or pan-seared fish, roast chicken, light quiches, fresh pasta with olive oil and Parmesan, green salads and fresh goat cheese.

Winemaking: To keep the bright floral and fruity aromas and the juicy freshness of the grapes, the wine is fermented and aged entirely in stainless steel tanks, with no contact with oak.

Vineyards and terroir: The Mâconnais, in the far south of Burgundy between the Côte Chalonnaise and Beaujolais, is a white-wine country where only Chardonnay is allowed for Mâcon-Villages. Louis Jadot selects grapes from vineyards on predominantly limestone and chalky soils across the region. In 2024 a mild start to the year was followed by a cool, rainy spring that pushed flowering back to early June, a wet July, then a drier, warmer August and a cooler September that allowed slow, balanced ripening.

Family and history: Maison Louis Jadot was founded in Beaune in 1859 by Louis Henry Denis Jadot, although the family's vineyard roots go back to 1826 and the purchase of the Clos des Ursules. Since 1985 the house has belonged to the Kopf family, owners of its longtime American importer Kobrand. Jadot combines a négociant business with extensive estate vineyards across Burgundy, with Frédéric Barnier as winemaker.

In the pictures: The fermentation room of Louis Jadot's winery in Beaune (photo: Megan Mallen, 2010, CC BY 2.0) and the brass nameplate of Maison Louis Jadot in Beaune (photo: GFreihalter, 2018, CC BY-SA 3.0).