|Sub-district||Côte de Beaune|
Pretty deep greenish colour. Finished malo a fortnight before I tasted. Lots of concentration again. Lovely volume and with a gulping sort of gourmand green fruitiness, juicy, peachy pears, yet a finish which is crystalline and pure.
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Pure, lifted, intense aroma with a note of lemon blossom. Richer on the entry, slight gloss to the lightly rounded palate which has delicious notes of white peach. It is fuller certainly, yet retains a delicacy. There is elegance there. Lovely pure, fine finish for village. From 2013
Sarah Marsh MW, The Burgundy Briefing
Bright light-medium yellow. Crystallized lemon peel on the slightly oily nose. Glyceral and sweet in the mouth but with excellent acid cut giving shape to this thick wine. Apple and pear flavors linger impressively on the aftertaste. This is denser and drier than the Sous La Velle, which boasts alcohol close to 14% but had not yet finished its malo.
89-92 Stephen Tanzer's International Wine Cellar
Butterscotch nose. Big and bumptious. Then a little astringent. Certainly not refined! 2014-2018
16 Jancis Robinson MW OBE - www.JancisRobinson.com
17 Matthew Jukes
Jobard’s 2010 Meursault En Luraule is built on a serious core of intense fruit, but shows less in the way of aromatic nuance and minerality. Saline notes appear on the finish, but they remain in the background, with the open, radiant fruit taking center stage. The En Luraule is attractive Meursault that will drink well pretty much upon release Anticipated maturity: 2012+
90 Antonio Galloni, www.vinous.com
Pale yellow with green highlights. Perfumed aromas of lime blossom, spearmint and spices. Dense, rich and spicy if a bit youthfully aggressive; boasts good sweetness but comes across as tight today. Penetrating village wine with a very dry, youthfully bitter finish. Give this four or five years.
90(+?) 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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