2011 Louis Jadot Coteaux Bourguignons, Burgundy, France – LCBO $18.40 for 750ml
Due to some cripplingly terrible vintages (for the most part yield-wise) and the subsequent scarcity of quality Pinot Noir and Chardonnay fruit, on the cusp of 2011/2012 the powers that be (the all-powerful Institut National des Appellations Contrôlées) gave their blessing for the new regional appellation of Coteaux Bourguignons.
Replacing the unfortunately named Bourgogne Grand Ordinaire and Bourgogne Passe-Tous-Grains, this new designation allows producers to blend grapes from all over the four departments of Burgundy, from Chablis in the north right down to the vast fields of Beaujolais in the south. Whilst such a large regional appellation will, in my mind, lead to all manner of piss poor Gamay/Pinot Noir blends (or Chardonnay/Aligoté for that matter), Louis Jadot choose to take the quality route and produce what I feel to be one of the most easily drinkable wines on the shelves of stores today.
In a stylish new look for the macro Negociant (contemporary label and screwcap), the Jadot Coteaux Bourguignons contained within is a pretty, bright ruby coloured gem that positively jumps BTGTM (bottle-to-glass-to-mouth). At least that’s what happened with me. I was actually rather shocked with the speed at which this bottle found itself in a state of emptiness.
Mainly Gamay, some sourced from Jadot’s Crus Morgon and Moulin-A-Vent apparently, is blended with a sizeable chunk of Pinot Noir and the resultant stainless steel-fermented wine is a unarguably pleasurable explosion of bright, in-your-face raspberries and strawberries, just as a wine at this level should be. The palate is fairly light, verging on medium-bodied, with soft malleable tannins, and a firm red berry acidity. While it’s not a wine that your are going to write a thesis upon, the Jadot Coteaux Bourguignons is simply a joy to drink when you feel like getting your inexpensive Burgundy on.
(Three and a half apples out of a possible five)
Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And yes, as an inexpensive red, this is a cracker.