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Louis Jadot Chapelle aux Loups, Beaujolais-Villages
Louis Jadot Chapelle aux Loups, Beaujolais-Villages
Louis Jadot Chapelle aux Loups, Beaujolais-Villages
Louis Jadot Chapelle aux Loups, Beaujolais-Villages

Louis Jadot Chapelle aux Loups, Beaujolais-Villages

Wonderfully expressive Beaujolais with intense juicy red fruit

A real step up in complexity and finesse from the house of Louis Jadot – masters of of their art and one of Burgundy's most celebrated names. Their expertise is clear from the first hederow fruit-laden drop.

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Wine at a glance

Colour glass of Red
Medium Bodied
  • Bin no: 030916
  • Size: 75cl
  • Alc Vol: 13.50 %vol
  • Vintage: 2016
  • Closure: Synthetic
  • Grape: Gamay
  • Region: Beaujolais , France
  • Special Features: Vegetarian - Vegan

This product contains sulphites

It is an offence to purchase or attempt to purchase alcoholic liquor if you are under the age of 18

Tasting notes

A juicy berry-flavoured wine from Louis Jadot, one of the best of the larger producers in Burgundy. A definite step up from standard Beaujolais, with greater intensity and structure but still maintaining the attractive fruit. This extra intensity makes the wine a good partner to quite highly flavoured dishes.

Lying in the southern limits of Burgundy, Beaujolais is the largest single wine district within the region. The light, low tannin reds for which Beaujolais is famous are created mainly from the Gamay grape, with the vines often trained in the 'goblet' style. This traditional method of growing vines dates back to Roman times, when viticulture was first introduced to Beaujolais.

There are 12 main appellations of Beaujolais wine, covering the production of more than 96 villages in the region. The broadest of these is Beaujolais AOC, which is allowed to be used throughout the region. Most of these wines are sold as Beaujolais Nouveau.

Perfect food match

Cheese board with Louis Jadot Combe aux Jacques, Beaujolais-Villages

A cheese board

Due to its low tannins and soft fruity flavours, wines from Beaujolais are a excellent match to a cheese board consisting of mild, creamy cheeses through to aged caved styles. Be bold with your choice of cheese but avoid strong blue cheese such as Roquefort, as the salt content will over-power the delicate flavours of the wine. Try Brie, Mimolette or aged Comte, or if you're feeling brave, try a ripe Epoisse. Don't be put of by the smell, the taste is much milder!