Maison Louis Jadot Beaujolais Village Gamay
Gamay · Burgundy - Beaujolais
Maison Louis Jadot · Burgundy / Beaujolais · France
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It carries a verified 91-point score from Wine Enthusiast at a price under $25.
* WineDiscounts editorial estimate based on verified tasting notes.
Juicy strawberry and black cherry with a peppery, lightly floral edge and fresh acidity.
Choose this if you like lighter reds such as Pinot Noir, Bardolino, Cotes du Rhone with less weight, or other fruit-forward Beaujolais.
A dependable, classic-name Beaujolais that is easy to serve with food and offers more structure than many simple chillable reds.
Poultry, cheese boards, casual dinners and shoppers who want a fresh red that is not heavy or oaky.
Light-to-medium bodied, fresh, juicy, peppery and lightly structured.
Beaujolais-Villages, Bourgogne Gamay, light Pinot Noir, unoaked Loire Cabernet Franc
Beginner-friendly, but with enough regional character for Gamay fans.
hors d'oeuvres · mild cheeses · roast chicken or turkey · beef bourguignon or mushroom stew
Guidance partly estimated by WineDiscounts from the wine’s style.
Louis Jadot Beaujolais is a fresh, juicy Gamay with strawberry, black cherry and a peppery lift. WineDiscounts.com recommends it when you want a lighter-bodied red that still has enough structure for poultry, mild cheeses and casual dinners.
Details last verified September 24, 2026
Maison Louis Jadot was founded in Beaune in 1859 and is one of Burgundy's best-known houses. The company works across Burgundy, Beaujolais and the Maconnais, with a focus on terroir expression and consistent quality. In Beaujolais, Jadot is linked both to accessible Gamay bottlings and to its ownership of Chateau des Jacques in Moulin-a-Vent. Kobrand has been the U.S. importer of Jadot wines since 1945 and purchased the firm in 1985.
91/100Wine Enthusiast
“Aromas of black raspberry, black tea and rosehip, with chalky tannins and dried red cherry on the finish.”
90/100Wine Enthusiast
“Black plum, blackberry, violet and black cherry aromas, with forest floor and hay on a concentrated palate.”

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