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.

Located between Beaune and Pernand-Vergelesses, the Savigny-lès-Beaune vineyard sits at an altitude of between 220 and 360 metres. The south-facing Clos des Guettes has a limestone terroir, which is particularly pebbly, for optimal drainage.
The hand-harvested grapes are placed in small baskets before being sorted and destemmed. They are then transferred to open-top wooden or stainless-steel vats for a three to four week maceration period and are punched down twice a day. The wine is then aged for around 18 months in barrels from Louis Jadot's own cooperage, of which a third are new.
The Clos des Guettes evokes aromas and flavours of fruits and spices, with a touch of peony. On the palate, this wine is supple and delicate, with a fleshy body framed by well-ripened tannins. A precise and slightly austere wine, which may be left to mature 8 to 10 years in the cellar and would pair perfectly with moussaka or rabbit terrine.