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Archive for Frederick Barnier

Jadot at Petrossian

Mar20

Restaurant: Petrossian Beverly Hills [1, 2, 3, 4]

Location: 321 Robertson Blvd, West Hollywood, CA 90048. (310) 271-6300

Date: February 4, 2020

Cuisine: Caviar +

Rating: Amazing night!

_

Tonight’s dinner chronicles yet another masterly winemaker dinner hosted by Liz Lee of Sage Society. This time around it celebrates the diverse and excellent wines of Louis Jadot with winemaker Frédéric Barnier. This is actually at least the third time I’ve dined with Frédéric, the first being years ago at Bouchon and the second (also a Sage event) at Republique.

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This time around we are back at another favorite Liz haunt, the awesome Petrossian Beverly Hills.
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Petrossian has been importing caviar for a long time and has a high end restaurant — surprisingly excellent — tucked away inside their Beverly Hills location.
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They are located on Robertson.
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We begin with a Champagne I have been opening a lot of myself:

2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. VM 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047)
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Caviar with crème fraiche on blinis — had about 5 of these.
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Smoked salmon and tuna with crème fraiche on toast.
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Our hostess Liz Lee in the center and Jadot master winemaker Frédéric Barnier on the left.

Flight 0a: 2018 Barrel Whites

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2018 J.A. Ferret Pouilly-Fuissé Clos des Prouges Tête de Cru. BH 90-92. Subtle wood influence frames pungent citrus and petrol-suffused aromas. The dense, powerful and palate coating broad-shouldered flavors possess impressive volume on the more complex and persistent if slightly warm finish. (Drink starting 2024)
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2018 Louis Jadot Chablis 1er Cru Fourchaume. 89 points. From barrel sample that was assembled in the fall and shipped to the US then. Ripe and fleshy for Chablis. Plenty of apple character start-to-finish. Good density for its level. Should drink well young. 88-89 point potential.
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2018 Louis Jadot Chablis Grand Cru Blanchot. 89 points. From barrel sample that was assembled in the fall and shipped to the US then. Also lots of ripe orchard fruit, less classic start, then firmer and more tart middle through finish. Very good length. Needs time to fully harmonize. 89-92 point potential.
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2018 Louis Jadot Meursault 1er Cru Charmes. agavin 91. Very tropical and different. Lovely right now, but wonder how it will age.
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2018 Louis Jadot Chassagne-Montrachet 1er Cru Morgeot Clos de la Chapelle Domaine du Duc de Magenta. 91 points. From barrel sample that was assembled in the fall and shipped to the US then. Lots of apple throughout, some lemon and lemon curd. Intriguing combination of ripe and tart, with a long, leaner, minerally finish. Very good length. 89-91 point potential.
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2018 Louis Jadot Corton-Charlemagne Domaine des Héritiers Louis Jadot. 92 points. Walk around tasting. From barrel sample that was assembled in the fall and shipped to the US then. Dense and rich but with so much coiled energy in reserve. Very good density and length. 92-93 point potential.

Flight 0b: 2018 Barrel Reds

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2018 Louis Jadot Beaune 1er Cru Clos des Ursules Domaine des Héritiers Louis Jadot. 91 points. Walk around tasting. From barrel sample that was assembled in the fall and shipped to the US then. More red vs black fruit coming across as ripe, but with just enough elegant tannins and acidity in the background for harmony already. Another very successful vintage for this cuvee, with 91-93 point potential.
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2018 Louis Jadot Volnay 1er Cru Clos de la Barre. agavin 93. Very elegant and ripe.
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2018 Louis Jadot Gevrey-Chambertin 1er Cru Clos St. Jacques. 95 points. Year in, year out, a favourite from the Jadot stable. This seems to be the hypothetical blend of the Estournelles and Lavaux but by only taking the good elements of each. There’s a balance of rich fruit and tart-red-fruited-acidity here, as well as a convincing dose of rusty earthiness. The palate is more layered, silky, and complex. Very delicious already.
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2018 Louis Jadot Corton-Pougets Domaine des Héritiers Louis Jadot. 93 points. From barrel sample that was assembled in the fall and shipped to the US then. Lots here with combination of ripe red and black cherry and a meatiness that I enjoy, but makes it seem background. But that’s young Corton.
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2018 Louis Jadot Clos Vougeot. 92 points. From barrel sample that was assembled in the fall and shipped to the US then. Lots here but very tannic and angular, so impossible to fairly assess this young, this quickly.
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2018 Louis Jadot Echezeaux. 91-94 points. From barrel sample that was assembled in the fall and shipped to the US then. A complex array of red cherry and berry on nose and palate with good power, but elegant textures already emerging. Good+ length. 91-94 point potential.
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The lineup of 2018s.
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Then we moved over into the dining room.
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Liz likes to make sure there is a unique (labeled) glass for every wine.
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The gang of us around the table.
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Our special menu.

Flight 1: 2017 whites

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2017 Louis Jadot Puligny-Montrachet 1er Cru Les Folatières. BH 90-93. An expressive, ripe and fresh nose of white peach, pear and lavender displays discreet hints of wood and a trace of the exotic. There is good richness to the delicious and generously proportioned middle weight flavors that possess plenty of palate coating dry extract before terminating in a saline and mineral-suffused finish. This is really quite good and more classic than it usually is. (Drink starting 2025)
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2017 Louis Jadot Meursault 1er Cru Les Genevrières. VM 90-92. The 2017 Meursault Les Genevrières 1er Cru comes from a single parcel of 50-year-old vines that tends to suffer a lot of millerandage and is often one of the first plots picked. It has quite a powerful bouquet of citrus fruit infused with touches of licorice, maybe just missing the precision of the best wines that I have tasted from this vineyard by Jadot in the past. The voluminous palate is well balanced with crisp acidity and touches of tropical fruit such as passion fruit and guava, and creamy-textured toward the finish. There is a lot of pleasure to be found in this Meursault, if not the intellect of the Charmes this year. (DIAM GC closure) (Drink between 2020-2030)
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2017 Louis Jadot Bâtard-Montrachet. BH 92-95. A less elegant and slightly more wood-influenced nose offers up restrained aromas of essence of white flowers that includes rose petal, lavender and acacia blossom as well as discreet citrus nuances. There is both more volume and richness to the large-scaled, intense and powerful flavors that evidence seriously good punch and power on the muscular and wonderfully long finish. This is an impressive built-to-age Bâtard. (Drink starting 2029)
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Lobster Salad w/ Truffle Mache. Lots of lobster. Nice bright flavors and interesting textural components. We had crunch from the crisp like thing (texture similar to a spring-roll shell), differing crunch from the radish, soft lobster and stringy greens.

Flight 2: Old Whites

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1990 Louis Jadot Puligny-Montrachet 1er Cru Les Folatières.
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1991 Louis Jadot Meursault 1er Cru Gouttes d’Or. JG 90. It has been quite a while since I last tasted a 1991 white Burgundy, but the ’91 Goutte d’Or from Maison Jadot was drinking very well indeed and was impressive enough that I may keep an eye out for other white options from this vintage. The deep, complex and mature nose offers up scents of almond, citrus blossoms, apple, passion fruit, a touch of honey, incipient notes of nutskin and a beautifully complex base of soil. On the palate the wine is deep, full-bodied and still beautifully balanced, with a fine core of fruit, gentle, framing acids, superb soil signature and lovely length and grip on the complex and classy finish. Fine juice and a total surprise for a 1991 Meursault! (Drink between 2012-2020)

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1994 Louis Jadot Corton-Charlemagne Domaine des Héritiers Louis Jadot. VM 96. The 1994 Corton-Charlemagne surprises for its richness, density and power. Butter, dried apricots, tangerine and mango are alive in the glass. The presence of botrytis, which is high in 1994, is very much felt in the wine’s viscosity and pure textural richness. With time in the glass, though, the wine freshens up considerably as mineral notes become vivid. The 1994 remains bright, focused and quite youthful. Today, it is simply magnificent. Frankly, the 1994 is simply magnificent. (Drink between 2013-2024)
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1986 Louis Jadot Bâtard-Montrachet. 95 points. This bottle was in pristine condition and the color was spot on deep yellow (not deep gold). The nose offered apples, hazelnuts, and macaroons.

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Scallop w/ Trout Roe & Pine Nuts

Flight 3: 2012-2014 Reds

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2014 Louis Jadot Vosne-Romanée 1er Cru Les Suchots. BH 92. A highly restrained if not mute nose grudgingly displays notes of spice and brooding dark berries, earth and floral hints. There is by contrast excellent richness and volume to the velvety and supple yet serious middle weight plus flavors that display strikingly good persistence on the sappy and beautifully well-balanced if moderately austere finish. This has tightened up considerably since I last reviewed it from barrel and it seems relatively clear that this is going to require at least a modicum of patience but when it arrives at its peak, it should be lovely. Recommended. (Drink starting 2026)
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2014 Louis Jadot Gevrey-Chambertin 1er Cru Clos St. Jacques. VM 93.5. Good bright medium red Aromas of raspberry, rose petal, minerals and crushed stone convey a very sexy, slightly high-toned liqueur-like quality Dense, fine-grained and taut, displaying piquant mineral energy and mouthwatering acidity to its flavors of raspberry, cherry and blood orange Really compelling inner-mouth tension here This firmly tannic, classic 2014 finishes with lovely rising floral length I would not be at all surprised if a decade of cellaring brought an even higher score (Drink between 2025-2037)
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2014 Louis Jadot Chapelle-Chambertin. VM 95. Bright, dark red Ineffable floral and pepper topnotes to the aromas of black raspberry, tart cherry, licorice, menthol and spices At once savory and sweet; incredibly dense, refined wine with uncommon creaminess and concentration to its flavors of red and black fruits, minerals and herbs Superb old-vines thickness and silky depth here, but also with terrific definition, spine and energy Finishes with outstanding rising length A treat to taste today but this almost liqueur-like wine should go on for 20+ years A great performance in this cooler vintage (Drink between 2025-2040)
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2012 Louis Jadot Clos St. Denis. BH 93-95. Here the nose is quite similar to that of the Clos de la Roche save for the fact that it’s spicier. There is a silky texture to the detailed and sleekly muscular medium-bodied flavors that are not as powerful though the refinement of a classic Clos St. Denis is explicitly in evidence on the hugely long finish. In a word, this is terrific. (Drink starting 2030)

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Black Truffle Pasta with Parmesan Foam. Amazing dish. I could have eaten several of these. Just a really lovely creamy truffle pasta.

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The glasses multiply like bunnies.

Flight 4: 80s Reds

 

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1985 Louis Jadot Beaune 1er Cru Clos des Ursules Domaine des Héritiers Louis Jadot. BH 90. Just a bit of bricking in evidence. The expressive, pretty and solidly complex nose has now gone completely secondary (though not tertiary as there is no sous bois) and complements the precise, intense and lightly mineral-suffused middle weight flavors that possess good length and depth. This is drinking perfectly now and about the only nit is a touch of gas so be sure to decant for 15 minutes or so to allow it to dissipate. (Drink starting 2009)
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1989 Louis Jadot Vosne-Romanée 1er Cru Les Suchots.
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1985 Louis Jadot Gevrey-Chambertin 1er Cru Clos St. Jacques. JG 94. The 1985 Clos St. Jacques from Maison Jadot is a beautiful example of the vintage that has just now begun to truly blossom and is drinking very well indeed. The deep and beautiful nose offers up scents of cherries, red plums, woodsmoke, summer truffles, a beautifully complex base of soil, fresh herbs, a touch of sweet nutskin and just a bit of cedar. On the palate the wine is deep, full-bodied and beautifully delineated, with a fine core of fruit, lovely complexity and very good acidity for the vintage. The finish is very long, shows just a bit of melting tannin and is beautifully balanced and classy. It is interesting to see how this wine has evolved, as it was quite black fruity for much of the first twenty-odd years of its life, but is now blossoming into a beautifully red fruity example of Clos St. Jacques. Lovely juice. (Drink between 2012-2050)
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Quail w/ Potato Nest. I was initially skeptical about this dish. Not as to pairing, Liz always gets that perfect, but to the the idea of this “ball of quail.” It turned out to be amazing. Sort of like a western shrimp ball, but with quail, sauce, and offset by the nice crunchy nest.

Flight 5: Special Old Reds

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1988 Louis Jadot Chambertin-Clos de Bèze. BH 91. Mix of primary and secondary fruit aromas plus strong notes of earth and underbrush are followed by nicely complex, slightly edgy, medium weight flavors that offer good length. This is still firm on the backend but not hard and it’s drinking very well now though it will easily hold for another decade or more.

agavin: this bottle was fabulous, more like 96 points.
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1978 Louis Jadot Bonnes Mares. agavin 94. Very nice as well.
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Duck Consomme w/ Duck Confit. Okay, I didn’t know what to expect. But here we have a lovely pressed square of duck with a consommé added tableside.
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The finished dish. Lovely and delicious.

Drinking Continues

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Cheeses. Papillon Basque & Beaufort.
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The white lineup.
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The red lineup.
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When Liz sets up a dinner, she really endeavors to get everything right.

Food was some of the best in town for wine tastings. Really light, fresh, and delectable.

Wines were just off the chart good at this dinner. Just blockbusters and nothing flawed at all. This offered a great perspective on Jadot as it traveled the gamut of ages, giving a glimpse of 2018, showing off recent vintages like 2017 and 2014, and then delving into mature wines of both colors.

Service was great. Having our own Somm ensured that — and we had unique stems for everything. Petrossian really took care of us too.

Amazing night.

For more LA dining reviews click here.

Related posts:

  1. Republique of Jadot
  2. Petrossian Party
  3. Burgundy at Bouchon – Jadot
  4. Drappier at Petrossian
  5. Billecart Republique
By: agavin
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Posted in: Food
Tagged as: Caviar, Frédéric Barnier, Frederick Barnier, Jadot, Liz Lee, Maison Louis Jadot, Red Burgundy, Sage Society, White Burgundy, winemaker dinner

Republique of Jadot

Mar06

Restaurant: Republique [1, 2]

Location: 624 S La Brea Ave, Los Angeles, CA 90036. (310) 362-6115

Date: March 4, 2014

Cuisine: Modern Bistro French

Rating: Nice (loud) space, tasty hip food, great service

_

Republique is certainly one of LA’s most anticipated recent openings. Taking over the gorgeous old Campanile space, this replacement is helmed by Walter Manzke and Margarita Manzke (of Church & State and Milo & Olive). As you’ll see, while the core cuisine marries Brasserie with neo-tapas, this is a place that draws intensely on the current (2013-14) trends. LA Zeitgeist for sure.

This is my second visit, and like the first, it was arranged by the awesome Liz Lee of The Sage Society, wine dealer, and overall awesome foodie. Tonight she staged an epic Jadot wine tasting featuring 17 of the domains fabulous wines spanning nearly 40 years — plus, a custom food pairing by Walter Manzke. Also attending our dinner is Jadot master winemaker Frederick Barnier.


The building is an interesting fusion of pre-war factory and classic LA vibe.


The main interior is nearly church-like. It’s been all opened up and looks great, but it’s big, tall, and covered in hard surfaces. That means loud!


They dry age their meats to rather gory looking perfection.

Flight 0: Champagne


2004 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. Parker 96. It’s fascinating to taste the 2004 Brut Blanc de Blancs Comtes de Champagne after the 2002, something I have been able to do on a few occasions. The 2004 is all about minerality, precision and tension. It doesn’t have the sheer richness or power of the 2002, but it makes up for that with its crystalline purity and sheer energy. Bright hints of lemon oil, white flowers and crushed rocks are layered into the pointed, vibrant finish.


French bread with burrata, peas, mint, and almonds. This was an interesting and very refreshing combination.

Eggs on Toast. santa barbara uni, soft-scrambled eggs. The eggs substantially cut the briny quality of the uni. The taste was great, but I had two textural/physical problems with it. One, the bread was very toasted and hard to bite through, and so cut the mouth.


Our amazing special menu for tonight.


The dinner was hosted by my friend Liz Lee, head of Sage Society and foodie and wine dealer extraordinaire.


Taylor Parsons, the wine director. This dinner sure kept him busy! Also, he did a truly stunning job with the wine service (details below).


Walter Manzke, the chef/owner.


Taylor and his gang took the wine service to a new level. Not only did they have all these individually staged glasses, but they: opened and tested the wines beforehand, put little labels on every glass with the wine and vintage, and seasoned each glass properly with the correct wine (rarely done anymore). There were two bottles of almost everything and 14 people so the pours were huge too! Bravo.

Flight 1: Young 1re Whites


2009 Louis Jadot Puligny-Montrachet 1er Cru Les Pucelles. Burghound 91-93. This is also quite expressive with a ripe, high-toned and wonderfully fresh nose of honeysuckle, acacia blossom and spiced pear. The rich, full and very fleshy medium-bodied flavors possess a seductive mouth feel as well as excellent complexity on the intense and highly persistent finish. I very much like the balance and sense of harmony of this classy effort.

agavin: Rich and surprisingly approachable for such a young 1re crus. Very hedonistic and enjoyable, with lots of vanilla.


2010 Louis Jadot Puligny-Montrachet 1er Cru Les Pucelles. Burghound 92-94. A notably ripe orchard fruit nose also displays subtle spice notes on the classic honeysuckle and citrus blossom aromas that slide seamlessly into textured, silky and lightly mineral-inflected flavors that possess terrific depth and outstanding length on the mouth coating finish. This is very classy and refined.

agavin: Much more classic, with a powerful minerality and racy acidity. Not as open, but actually more my style.


Hamachi Crudo, citrus dashi, and chili oil.


An excellent pairing, with a delicious citrus finish.

Flight 2: Young Grand Cru Whites


2010 Louis Jadot Chevalier-Montrachet Les Demoiselles Domaine des Héritiers Louis Jadot. Burghound 95. A gorgeously elegant if highly restrained nose of citrus, acacia blossom and pungent wet stone aromas trimmed in just enough wood to notice is stunning. Not surprisingly, the medium-bodied flavors are much finer than those of the Bâtard or Corton-Charlemagne though not quite as big or powerful. The strikingly intense, lingering and impeccably well-balanced finish radiates minerality and the overall sense of harmony is flat out superb. A knockout, even by the incredible standards of this wine.

agavin: A great wine, if baby young. Surprisingly expressive considering.


2010 Louis Jadot Montrachet. Burghound 94-97. This is completely different and trades elegance for notably more aromatic complexity as here the nose is impressively broad-ranging with its panoply of ripe orchard fruit, rose, lavender and white flower nuances coupled with notes of citrus peel, stone and spices. There is a discreet touch of wood on the exceptionally rich, powerful and strikingly well-concentrated broad-shouldered flavors that brim with mouth coating dry extract before culminating in a massively long finish where, once again, the balance is flawless.

agavin: Like a cobra coiled in the glass. Tight, tight, tight, but with so much power.


Sea Scallop, cauliflower puree and bits.


Beef tartar and crisps.


Special house baked french bread. Liz swears this is the best in LA, if not the states. It is extremely classic (French).


And on special request (and fee) butter from Normandy is available. This is serious milk fat!

Flight 3: Old Grand Cru Whites


1990 Louis Jadot Chevalier-Montrachet Les Demoiselles Domaine des Héritiers Louis Jadot.  95 points. It began like an impenetrable block of wax, but continually opened up and evolved over the entire evening, developing flavors of crême brulée, lemon custard, caramel, and exotic spices. Not an especially powerful wine for a grand cru white Burg, but superbly graceful and weightless. Also lacked the ultimate grip as the acidity was not high, but the subtle, sugary finish was still long and stunning. I could have smelled the empty glass all night long – those who had still had some left at the end of the dinner were singing its praises.

agavin: We had two bottles and the first one was a stunner and the second enjoyable, but more oxidized. The first was in an impeccable place.


1974 Louis Jadot Corton-Charlemagne Domaine des Héritiers Louis Jadot. Burghound 84. Very advanced nose of truffles, yeast and dried orchard fruits with remarkably fresh flavors that are quite rich and honeyed though avoid clumsiness or undue weight. The length is solid though this is more about the vintage than Corton-Charlemagne.

agavin: Burghound may not love this wine, but we did. In a lot of ways it was a 98 point wine. Just fabulously interesting and full of nots of botrytis, honey and flowers, almost like a dry D’Yquem (Ygrec).


1985 Louis Jadot Le Montrachet. 89 points. This started a bit disjointed with some slightly unpleasant, medical smell. But it evolved in the glass and gained composition.

agavin: This was the weekest of the flight. Certainly fascinating, but it had a bit of weird sour quality and sherry notes. Definitely would have been better a few years ago.


Spaghetti with Main Lobster. An absolutely stunning simple pasta. There were carrots in here with added some nice texture too. This is like a high class (lobster) version of a typical fabulous Neapolitan dish.


Risotto with truffles. Absolute classic.

Flight 4: Young 1re Cru Reds


2010 Louis Jadot Chambolle-Musigny 1er Cru Les Fuées. Burghound 92.  There is a discreet application of wood to the elegant, pure and lightly spiced nose of layered black raspberry and cassis nose that is also barely visible on the mineral-driven, intense and tension-filled medium-bodied flavors. There is excellent volume and plenty of mid-palate stuffing because while this is certainly a wine of finesse, it does not lack for character or seriously impressive persistence on the gorgeously balanced if distinctly austere finish. A wine of class and grace that will need plenty of cellar time as it has already begun to shut down.


2010 Louis Jadot Gevrey-Chambertin 1er Cru Lavaux St. Jacques. Burghound 91-93. Reduction renders the nose difficult to properly assess but there is good verve and intensity to the well-delineated and strongly mineral-inflected middle weight flavors that display a bit of wood toast. Like the Gevrey villages there is a lovely sense of underlying tension on the overtly austere, dry and clean finish that evidences outstanding depth and length. This is still very tight and compact but the material and balance are present to allow this to really blossom over the next 12 to 15 years.


Pan-Seared Wild Striped Bass, chicken jus, applewood-smoked bacon. The sauce had an extremely interesting hybrid east/west flavor. Part black bean, part bacon, it was all smoky richness.

Flight 5: Young Grand Cru Reds


2010 Louis Jadot Corton-Pougets Domaine des Héritiers Louis Jadot. Burghound 94. A highly complex nose speaks of pure wet stone, fresh cassis and ripe plum aromas. There is excellent detail to the mineral-driven and tension-filled sleekly muscular flavors that culminate in a precise, linear and driving finish that offers superb balance, wonderful depth and stunning length. As it always is, this is a relatively fine Corton; indeed it is consistently one of the most refined Corton reds made but note that is has an almost uncanny ability to age. In short, this is fabulous.

agavin: Young, but the complexity was highly seductive.


2011 Louis Jadot Chambertin-Clos de Bèze. Burghound 93-95. There is also enough oak influence to notice though not enough to materially detract from the high-toned and overtly spicy red currant, cherry and plum suffused nose. There is a lovely minerality to the supple, forward and refined middle weight plus flavors that possess a wonderfully refined mouth feel before culminating in a long, powerful, concentrated and palate drenching finish. While not truly a wine of finesse in the same sense as a fine Chambolle or Volnay, this is relatively subtle as the supporting tannins have the same fine grain as the best of these 2011s.

agavin: Young, and a structured monster, but surprisingly forward.


2009 Louis Jadot Clos St. Denis. Burghound 92. A ripe and notably somber but attractively spicy nose blends both red and blue berry fruit with earth nuances that can also be found on the rich, round, supple and refined medium-bodied tobacco and tar-suffused flavors that possess excellent, if not truly special, depth and length on the dusty, sappy and ever-so-mildly austere finish. However, like the Clos de Vougeot, it just feels as though there is more here than is presently being reflected and again, my score reflects this optimism that it will surface in time.

agavin: At the start particularly, the most closed of these babies.


The staff lined up with some duck.


Duck Breast, wild mushrooms. Another perfect pairing with the Burgs, and deliciously (under) cooked as well.

Flight 6: Old Vosne Romanee


1989 Louis Jadot Vosne-Romanée 1er Cru Les Suchots. 96 points. agavin: While other reds tonight much have more stuffing, this was for me, the most enjoyable. In a perfect place and just singing.


1990 Louis Jadot Vosne-Romanée 1er Cru Les Suchots. 95 points. Beautiful and elegant. Strawberries, cherries and forest floor with a goregous nose and an elegant frame. This was not overripe at all…just delicious fruit with some nice secondardy charatcteristics.

agavin: Also incredibly enjoyable, but still structured enough that it easily needs 10 years!


Chicken consommé, black truffle.


This dish was a total stunner. That white blob was a kind of terrine of pork and I don’t know what, and the soup was a classic souper (haha) savory chicken. The whole thing was so much savory / unami and truffle. Really amazing.


Just a few glasses on the table!


1990 Louis Jadot Corton-Pougets Domaine des Héritiers Louis Jadot. Burgound 92. A ripe and now mostly secondary nose of earth, spice, leather and hints of animale lead to rich yet elegant flavors underpinned by still noticeable but not hard tannins and a mineral-infused finish that offers admirable length and depth. This is aging beautifully and while ripe, the balance is such that the wine should continue to hold at this level for years though I don’t forsee much if any additional improvement from here. In short, a very successful ’90.

agavin: Wonderful, and from magnum, still oh so young.


1990 Louis Jadot Chambertin-Clos de Bèze. Burghound 91. From a bottle in the big Chambertin and Clos de Bèze tasting: Somewhat stewed, roasted fruit nose cut with very ripe earth and pungent, very ripe plum/prune notes. The flavors are big, very structured and intense but without sufficient mid-palate sap to completely buffer than and thus this finishes with an edgy, dry, slightly astringent quality. Perfectly good but not better and I found this wine a bit perplexing because the 1990 Clos St. Jacques is a really beautiful effort. 88/2005-12 Note: from a bottle tasted in October of ’04 – While the aromatics are certainly quite ripe, indeed even slightly roasted, this bottle delivered much more youthful, balanced, intense and savory flavors that displayed only a touch of the finishing astringency of the above example. While not destined to be a genuinely great wine, it’s certainly a fine effort.

agavin: Fabulous, way better than 91 points, but still young.


1988 Louis Jadot Bonnes Mares. IWC 91. Medium, developing red, less saturated than the ’89. Subtly perfumed nose combines red berry liqueur and cherry with a cooler berry aspect, complicated by dark chocolate and underbrush. Dense with extract but quite laid-back. In fact this is rather austere, with firm acidity, a faint herbal character and excellent flavor definition. Not really rich or expressive but has spine and verve. Finishes with fine tannins and very good length. “We picked in early October, later than most. The maturity came late and the wine shows its acidity. We did our best to protect the suave side of the vintage.”

agavin: 88 was a funny year, but this was the most open and drinkable wine of the flight.


Cheese. La Salers (on the right), which is some kind of special cheese where the cows must be pregnant to be milked. The one on the left was richer, stronger, and creamier. Awesome stuff.


Some sorbet.


Only about 2/3 of the wines.

Overall, Republique is a first rate place. It updates the classic French fare in a way that is contemporary without being ultra modern. And it infuses that Frenchness with a distinct (and very LA) Asian sensibility. It’s light, but significant and very umami. This is my second visit and the food was even better (and it was great before). Really on point and exciting without being too formal. They also put on a spot on event. The private room upstairs is much cozier and quieter than the giant noisy hall. They had everything down to a T. From the A++ sommelier service to the perfectly cooked and timed food. Really not an easy task.

I’ll certainly be back.

My previous Republique dinner can be found here.

Or another Jadot dinner from last year.

For more LA dining reviews click here.

After, I took home some of this bad boy for my wife

Related posts:

  1. Burgundy at Bouchon – Jadot
  2. Vive la République
By: agavin
Comments (3)
Posted in: Food
Tagged as: Brasserie, Frederick Barnier, Jadot, Liz Lee, Maison Louis Jadot, République, Sage Society, Walter Manzke
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