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A fresh and lemony Moulin-à-Vent white from Château des Jacques Clos de Loyse. This thirst-quencher of wine can be paired with a variety of dishes including poultry, fish, shellfish and goats cheese. More info
Domain Louis Jadot bought Château des Jacques in 1996. Situated in Moulin à Vent, one of the finest appellations of the Beaujolais, the jewel in this domain’s crown is a 9-hectare clos of Chardonnay, Clos de Loyse. This fine parcel on granite soils produces fresh and sapid wines with fruity aromas and vanilla notes imparted by 8 months of aging in casks. It is fruity and lemony, with a delightful freshness. This cuvée can be enjoyed with many foods: white meats, fish, shellfish, goat’s cheese.
Bourgogne Clos de Loyse Château des Jacques - Louis Jadot serve at a temperature of 12°C. It will pair perfectly with the following dishes: Escalope de veau à la crème, Crottin de Chavignol, Cocktail de crevettes.
Domain Louis Jadot bought Château des Jacques in 1996. Situated in Moulin à Vent, one of the finest appellations of the Beaujolais, the jewel in this domain’s crown is a 9-hectare clos of Chardonnay, Clos de Loyse. This fine parcel on granite soils produces fresh and sapid wines with fruity aromas and vanilla notes imparted by 8 months of aging in casks. It is fruity and lemony, with a delightful freshness. This cuvée can be enjoyed with many foods: white meats, fish, shellfish, goat’s cheese.
Château des Jacques has been owned by the Burgundy based producer-merchant Louis Jadot since 1996 and has 80 hectares of vines spread over six appellations: Morgon, Chénas, Fleurie, Moulin à Vent, Beaujolais Blanc and Bourgogne "Clos de Loyse". All of the harvests are carried out by hand. After being transported in small crates, dried-up berries and insects are removed from the grapes (the vines are grown using natural methods) with the help of a vibrating table. The grapes are then sorted. A machine then carefully separates the grapes from the stalks, a process that is not particularly common in this region. This allows a long maceration without the extraction of green tannins from the stalks. The maceration lasts for three weeks and ensures a gentle and complete extraction. In the chai, the wine is only partially matured in new barrels so as to not overpower the wine.The wine from this domain often has a Burgundian style and often needs about five years in a cellar to allow it to fully express the complexity of its terroir.
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