A salad of roasted baby candy cane beets, goat cheese, candied pecans, baby greens, balsamic drizzle
Tuna Tartare, honey soy drizzle, candy cane beets, black radish, spiced panko crumbs
Txistorra: sautéed chorizo & shrimp, fingerling potatoes, mushrooms, jalapeno garlic-herb pan jus
Charred Iberian octopus, garlic oil, broccoli rabe, beet chips, toasted pumpkin seeds, smoked paprika
Adobo marinated half amish chicken, baby beets, beet tops, turnips, red bliss potato, parsnip jus
Five hour braised (Nieman ranch) short rib, roasted seasonal vegetable potato gratin, braising liquid
The Florio Mussel Pot - crushed tomato, torn basil, garlic confit, white wine
The ATH Mussel Pot- spicy chorizo sausage, saffron cream sauce
Copious amounts of house made French Fries
Howard was in the wine queue and he selected 1996 red burgundies (Cote de Nuits) from Louis Jadot. Says wine critic Antonio Galloni of the vintage, “This vintage featured a rare combination of healthy grape sugars, high acidity and sound, ripe skins, thanks in large part to a very even flowering, well-timed late August rain and a very dry and sunny but cool September. While '96s made from copious yields can be lean and unsatisfying, even tart, the best examples are evolving at a snail's pace and benefit from decanting.” With the exception of one corked bottle, the wines we drank tonight showed well.
Louis Jadot is one of Burgundy's most important négociants, both qualitatively and quantitatively, with a portfolio that covers everything from inexpensive Bourgogne and Beaujolais wines to several grand cru wines, from the Côte de Beaune to Chablis. Unsurprisingly, Pinot Noir and Chardonnay feature heavily in the portfolio.
The estate was founded in Beaune in 1859 by Louis Jadot. The headquarters remains in Beaune, although vineyard holdings have increased exponentially. Louis Jadot owns land in some of Burgundy's most famous vineyards, including Le Musigny, Échezeaux, Chapelle-Chambertin and in the famously fragmented Clos de Vougeot vineyard. Louis Jadot wines are also made in Chambertin, Montrachet, Corton and Romanée-Saint-Vivant.
As well as the sizeable portfolio of wines made under the Louis Jadot label itself, the house also makes wines for Domaine du Duc de Magenta, and for Domaine Gagey. Andre Gagey took over as general manager for Louis Jadot in 1968 and, along with winemaker Jacques Lardiere, is often held responsible for Louis Jadot's high reputation.
Maison Louis Jadot created its own cooperage, Cadus, in 1995. Cadus aims to work only with oak from the very best forests in France, and the wood is seasoned outside for 30 months before it is used to create Burgundian Barrels (which each contain 228 litres of wine). The amount of time the wine spends in barrel depends on a number of variables, there is no recipe: it may be a year, fifteen months or even eighteen. They don't like to rush things.
All harvesting is done by hand to ensure that only the best grapes are used in the wines. By and large, complete destemming is practiced. They favor long macerations in oak or stainless steel, and the use of wild yeasts for alcoholic fermentation. Malo-lactic fermentation takes place slowly, towards the end of winter, in oak barrels.
In order to achieve the best possible quality for the past 20 years Jadot has banished all use of synthetic products (fertilizers, herbicides, etc.) in their vineyards have taken up traditional practices instead. All work is done either by tractor or, for the most inaccessible vineyards, by horse.
All the wines made under the Maison Louis Jadot label are Appellation d'Origine Contrôlée wines from across the region. Maison Louis Jadot controls today 210 hectares scattered across Burgundy, from the Côte d'Or to the Mâconnais and down into Beaujolais.
1996 Louis Jadot Gevrey-Chambertin Clos Saint-Jaques 1er Cru. Corked
1995 Louis Jadot Jadot Beaune 1er Cru Boucherottes Domaine des Héritiers 1er Cru. Since the previous wine was corked, Jeff grabbed this bottle from his car to replace it. Earthy bouquet and soft palate but not a very exciting wine.
1996 Louis Jadot Clos Vougeot Grand Cru. This was very good and drank very nicely. Soft and round palate with a lengthy finish.
1996 Louis Jadot Echezeaux Grand Cru. This was also very good. Most structured wine of the evening with good acidity and a long and pleasant finish.
1996 Louis Jadot Grands Echezeaux Grand Cru. Consensus wine of the evening. The wine was full-bodied with terrific structure, balance, complexity and a lasting finish. What is interesting is that according to wine critic John Gilman it was not made by the domaine, but was mad with purchased wine.