Jadot’s huge production of 2006 Bourgogne blanc unites Chardonnay fruit from all over Burgundy (including a major component from Beaujolais), some vinified in barrel. The result is a highly appealing value, scented with peach and strawberry; nicely balanced between creaminess of texture and freshness; and with an invigorating, zesty kick of a finish (underscored by Jadot’s tendency to retain a portion of malic acid). This will remain delightful at least through 2009. The impressive collection of Jadot 2006s were slow both in their alcoholic fermentation and their malo-lactic evolution, which director Jacques Lardiere considered all to the good when it came to imposing structure and building complexity in wines of such ripeness and relatively high alcohol. In any case, Jadot whites seldom complete their malo-lactic transformation, and if one seeks a vintage to demonstrate the virtues of that approach, surely 2006 is the poster child. Furthermore, anyone who thinks that there are no values left in white Burgundy today has clearly not given Jadot’s wide range the attention it deserves. (These wines were assembled from barrel for my tasting and/or tasted from a range of individual barrels. I have generally made note of those wines not owned by Jadot and its associates by at least indicating whether grapes or juice were purchased.)Importer: Kobrand, Inc., New York, NY; tel.(212) 490 9300
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