|Sub-district||Côte de Beaune|
Even broader than the Poruzots, but this is still a focused and precise wine. Citrus melded with peach and complex notes of subtle oak spice and a lively bright line of pure mineral. Bracingly fresh, this has all it needs to age gracefully over six to ten years.
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Ripe, expressive, broad on the palate. It has a looser texture than the Poruzots and a more expansive palate. It is cut with harder acidity. The most disjointed at the moment as here the malic seems more pronounced. The fruit is rich, but not heavy. It is more flowers than spice and it is fragrant on the finsh and the finish is lifted and fine. From 2014/15.
Sarah Marsh MW, The Burgundy Briefing
Perfumed aromas of grapefruit, peach and nut oil; smells thick and bright. Then wonderfully sweet and fat in the mouth, with ripe acidity framing the superripe peachy fruit. Powerful but fine-grained wine with an almost tannic edge. Like a couple of these wines, this still shows a faint malic quality.
91-94 Stephen Tanzer's International Wine Cellar
Relatively rich on the nose. Racy and intense. Good stuff! Should charm early and late. 2014-2021
17 Jancis Robinson MW OBE - www.JancisRobinson.com
17 Matthew Jukes
The 2010 Meursault Genevrieres is another fabulous wine from Jobard. Today, the battle is between the intensity of the fruit and the wine’s minerality, both of which play off each other. Pears, citrus, crushed rocks and white peaches flesh out over time, but today, the 2010 is mostly about texture and vibrancy, two qualities it has in spades. This is a delicate, feminine, understated style for Genevrieres. But it works, and then some. This is a great showing from Remi Jobard. Anticipated maturity: 2015+
94 Antonio Galloni, www.vinous.com
Pale, bright straw-yellow. Riesling-like peach and pineapple on the nose. Rich and superripe; by far the sweetest of these 2010s to this point. Tangy orange and spice flavors are nicely supported by brisk acidity. Superconcentrated, sexy Meursault with a tactile, very long finish that currently shows a youthfully bitter edge. For the cellar.
93(+?) Stephen Tanzer's International Wine Cellar
Domaine Rémi Jobard: Full Wine List and Profile
Rémi has been been making small qualitative changes ever since he took over here. The entire vineyard is cordon-pruned, so yields are naturally limited. There has been no use of fertiliser since 1994, and the vineyard is grassed-over to encourage the vine roots to go deep. The entire domaine is certified organic from 2008. Rémi says that the two most important things are the absence of weedkiller (and thus the necessity to plough, which cuts any surface roots and makes the vine go deeper) and not adding any fertiliser which again makes the roots go deeper to find nutrients. Remi has two vast new presses, to enable him to press very slowly over six hours, and is sure that this has resulted in a big jump in finesse. The élevage now lasts nearly fifteen months, so as to allow the wines to develop slowly and to avoid fining. As a result these are wines which take a moment to show, but which reward the patient with complexity and great depth of flavour. One of the absolutely top domaines of the Côte de Beaune, and still at prices that are well, well below his qualitative equivalents.
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