Beaune Premier Cru 'Les Theurons', Louis Jadot, 2006
Beaune Premier Cru 'Les Theurons', Louis Jadot, 2006
- 75cl
- 13%
- Red Still
- Pinot Noir
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Optimal drinking window: 2026 - 2030
About Beaune Premier Cru 'Les Theurons', Louis Jadot, 2006
This is classic mature Burgundy drinking; supple, mid-weight, and beautifully resolved: sweet red berries, spice, a dusting of cocoa, and those fine, silky tannins gliding towards a savoury, earthy finish. Theurons is often thought of as the sweet spot among Beaune’s premiers, sitting just under the line of Grèves and frequently the most 'Vosne-like' - silk over muscle.
Louis Jadot is one of Burgundy’s most recognisable and respected names, producing wines that range from humble Bourgogne to some of the most revered Grands Crus. Founded in 1859, the house has always focused on expressing terroir with clarity and precision, rather than chasing fashion or excess oak. Today, under the guidance of Frédéric Barnier, Jadot farms over 150 hectares of vineyards (many of them Premier and Grand Cru) and also works closely with trusted growers across the Côte d’Or and beyond.
At twenty years old, this wine has moved well beyond its primary fruit phase and is now showing the complex secondary characteristics that make aged Burgundy so compelling. The tannins have fully integrated, the colour has evolved to mature brick-red, and those savoury, earthy flavours are at their peak expression. While still drinking beautifully now, wines from this excellent vintage should hold their elegance for another five to six years before the fruit begins to fade. The key is enjoying it while those lovely earthy, spicy flavours remain in perfect balance with the remaining fruit.
What the critics say:
"Site-typical smoked meat mingles with ripe cherry in a Jadot 2006 Beaune Theurons that displays the fine-grained, practically silken tannins of so many wines in this collection. A slick of glycerin heightens the senses of both sweetness and polish here, and while the wine is anything but weighty, it displays a gratifying sense of richness of both fruit and meat stock in its finish. I would plan to enjoy it anytime over the next 5-7 years."
Tasting Notes
AppearanceMature brick-red with amber highlights at the rim, showing its twenty years gracefully.
NoseSweet red berries mingle with classic Burgundian earth, dried roses, and a whisper of forest floor. There's a savoury smokiness underneath, like autumn leaves and old leather, with just a hint of cocoa emerging as the wine opens.
PalateMid-weight and supple, with those famously silky Theurons tannins now fully integrated into the fruit. Cherry and strawberry flavours have evolved into something more complex, with spice, meat stock, and earthy minerality building through the mid-palate.
FinishLong and savoury, with that distinctive Beaune earthiness lingering alongside dried fruit and warm spice.
Overall impressionThis is mature Burgundy at its most rewarding, all silk and sophistication.
Food Pairings
In Burgundy, this would be the perfect match for coq au vin made with the same wine, or perhaps boeuf bourguignon slow-cooked until the meat falls apart. Local chefs would also pair it with wild game like venison or wild boar, especially when prepared with juniper and root vegetables. The wine's earthy complexity makes it ideal with Burgundy's famous cheeses too, particularly Époisses or aged Chaource, served alongside crusty bread and walnuts. Traditional escargots de Bourgogne, swimming in garlic and parsley butter, would be another classic pairing.
We think this wine would go well with
Serve at 16-17°C to let those mature flavours fully express themselves without overwhelming the wine's elegance. No need to decant this twenty-year-old bottle, as the tannins have already softened beautifully, though standing it upright for a few hours before opening will help any sediment settle. Use proper Burgundy glasses with a wide bowl to concentrate those evolved aromas, and open the bottle about thirty minutes before serving to let it breathe gently.
Les Theurons sits in the heart of Beaune's premier cru belt, on gentle slopes with clay-limestone soils that provide excellent drainage while retaining enough moisture for the vines. The vineyard's east-facing exposure captures morning sun while avoiding the harshest afternoon heat, creating wines with both finesse and structure. This terroir combination produces what many consider the most elegant and 'Vosne-like' of all Beaune premiers crus, with silky tannins and refined fruit character rather than power.
Beaune Premier Cru represents the heart of Burgundy's Côte de Beaune, with 42 individual premier cru climats covering the hillsides around this historic wine town. The appellation rules require 100% Pinot Noir for reds, with strict yield limits and quality standards that reflect Beaune's status as Burgundy's commercial capital. While Beaune's premiers crus don't command the prices of Gevrey-Chambertin or Vosne-Romanée, they often deliver exceptional value, combining elegance with approachability in a way that captures the essence of Burgundian Pinot Noir.
The 2006 Burgundy vintage caught most producers off guard with its early ripening and compressed harvest window. After a relatively mild winter and spring, summer heat arrived with intensity, pushing sugar levels up faster than phenolic ripeness could follow. Those who picked early captured freshness; those who waited often found themselves with jammy fruit that stripped away Burgundy's trademark finesse. The vintage demanded quick decisions and rewarded producers who understood their parcels intimately.
What emerged were wines of two personalities: the successful 2006s show surprising density and warmth for Burgundy, with Pinot Noir displaying more obvious fruit character than the region's typical restraint might suggest. The Chardonnays fared better overall, developing richness without losing their mineral backbone, particularly from cooler sites in Chablis and the Côte de Beaune. We find most 2006 Burgundies drinking beautifully now, having developed secondary flavours over nearly two decades without the structure for much longer cellaring. This isn't a vintage for purists seeking classic Burgundian austerity, but there's real pleasure in these wines until 2028.
FAQs
What does this wine taste like?
Sweet red berries with spice, cocoa, and earthy complexity, all wrapped in silky tannins that glide to a savoury finish.
Is this wine ready to drink now?
Absolutely - at twenty years old, this is classic mature Burgundy drinking at its peak, with all elements beautifully resolved.
What food should I pair with this wine?
Perfect with coq au vin, boeuf bourguignon, roasted game birds, or mature Burgundian cheeses like Époisses.
How should I serve this wine?
Serve at 16-17°C in proper Burgundy glasses, no decanting needed, just open thirty minutes before serving.
How much longer will this wine keep?
It should drink beautifully for another five to six years, though it's at its peak now so there's no need to wait.
What makes Les Theurons special among Beaune premiers crus?
Theurons is often considered the most elegant of Beaune's premiers, with silky tannins and refined character that's more 'Vosne-like' than muscular.
OUR GROWERS
Louis Jadot
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