The Jadot 2006 Gevrey-Chambertin Clos St.-Jacques was surprisingly marked by its component of new wood when I tasted it, a phenomenon that I suspect slightly muted the wine's expressiveness. A mincemeat-like amalgam of dried berries, citrus zest, brown spices, and beef stock migrates from the nose to a palate that boasts dark chocolate richness along with forest floor mystery, even if it lacks the anticipated high-tones and florality associated with this site. The barrel component also seems to slightly accentuate the effect of the wine's abundant tannin. All that said, this is impressively persistent if a bit static in finish, and is a rich, satisfying Gevrey cru by any but the high standards one with good reason applies to this particular cru. It might well show better on a given day and I would plan to revisit it in 2010 if considering laying some away, although I am confident it will keep well for at least the better part of a decade. Jacques Lardiere testifies that while there was more widespread rot of Pinot Noir in 2007 than in 2006, the latter was more insidious and challenging as it was less evident on the surface of the berries, and often hidden within the grape clusters. That said, he confirmed the observation of many other growers that sorting out under-ripe berries was at least as formidable a task as removing rot. The results here this year speak to the success of Jadot's rigor, and even from the Cote de Beaune there are many wines in this collection that in their sometimes understated, but also often texturally more refined way have nothing to fear from comparison with the 2005s at a similar state. (At ten years of age, it will no doubt be a different matter.) Lardiere claims that the beneficial effects of biodynamic procedures are being felt now in certain wines from vineyards where he began employing them after being impressed by what he took to be their healing efficacy in the aftermath of 2004 hail. No other vintage, he says, comes to mind that compares with this one for its combination of refinement and complexity with youthful accessibility. When pressed, he hazards some comparison to 2000 and 2001, but adds that the best 2006s are better. That their importer has long owned the controlling interest in Jadot may permit them unusual flexibility in pricing for the American market. What's certain is that the suggested retails publicized for their 2006s - most, slightly beneath those of the 2005 vintage - look remarkably low when compared with those reached in the last several years by other top Burgundy producers. A Jadot grand- or premier cru bottling is often priced like other growers' respective premier crus and village wines, rendering this enormous operation a source not only of continued consistently high quality and frequent distinction, but also of rare good value in red Burgundy. (There are several different domaine distinctions for Jadot wines, and of course some - albeit a diminishing number - are based on or incorporate contract fruit or purchased juice. But since the labels all display an easily recognized common Jadot identity, and since Jadot often exercises tight control over or enjoys very long-standing contracts on fruit that informs their negociant business, I have not noted these distinctions as part of each wine's description, but only occasionally - if deemed especially relevant - in the text of my tasting note.) Importer: Kobrand, Inc., New York, NY; tel.(212) 490-9300

With entrancing smoky aromas, this is a ripe, intense and powerful wine. The tannins are dry, contrasting with the black fruit-juice flavors, black chocolate and a dry final taste. For long-term aging.——R.V.(12/31/2010)—— 95