Louis Henry Denis Jadot created his own house in 1859 at a time when winemaking was flourishing in Burgundy and the region was creating its structure. Quickly, he developed a bustling trade business with northern European countries, especially because his family was originally from Belgium. His son Louis-Jean-Baptiste followed him and developed the vineyard, while his grandson Louis-Auguste favoured exporting the wine to English-speaking countries after the war. In 1954, André Gagey joined the flourishing family business and took over the reins in 1962 following the premature death of Louis-Auguste. In 1970 - a significant date for the house - Jacques Lardière, a young œnologist, joined the team and gave the house the burst of energy it needed.
In 1985, Madame Jadot decided to ensure the company's financial future and sell it to the Rudy Kopf family, the long-time, US importer of the company's wines. Today, Thomas Seiter manages the famous house, located in the heart of Beaune. Along with Château des Jacques in Moulin-à-Vent and Domaine Ferret in Pouilly-Fuissé, Maison Louis Jadot has several other vineyards to its name, coving some 154 hectares of vines in Côte d’Or, the Mâconnais and Beaujolais. We can count 70 hectares in Côte d’Or which are essentially all grand and premier cru plots shared between Domaine Louis Jadot, Domaine Gagey, Domaine des Héritiers Louis Jadot and Domaine du Duc de Magenta.

Le Clos des Chênes comes from the Volnay vineyard located between the legendary Meursaults (to the south) and Pommard (to the north). It features a limestone-marl subsoil comprising clay-limestone scree. This premier cru, grown alongside the hills of Monthélie, is one of 26 in this terroir. Vinified in vats for almost a month and matured for between 12 and 14 months in oak barrels, Le Clos des Chênes develops notes of red berries, white pepper and violet. These peppery aromas will enhance grilled meat or poultry. Sunnier vintages will require meats with a more pronounced, wilder flavour. This is a wine made for keeping, which will reveal its full potential after a decade of cellaring.