|Sub-district||Côte de Beaune|
Broader and more immediately 'Meursault'-like than the Poruzots. A much fuller fruit and flavour. Spicy fruit, real complexity and open depth, but surprisingly it needs looking for more than the Poruzot at this stage.
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Spice and florality, very scented. Wide entry to an expressive and expansive mid palate with a ‘lightness’ and uplifted note and a ‘happy’ sort of energy. It is vibrant and pure and so very flowery. The finish is bright and pure and fresh and delicately scented. A fine finish here. This is among the three top Genevrières I have tasted this vintage. This has finesses. Fine++ From 2017/18.
Sarah Marsh MW, The Burgundy Briefing
Broad, sweet, rich and satisfying. Lots going on here. Really dense. 2016-2025
17 Jancis Robinson MW OBE - www.JancisRobinson.com
The top wine from the domaine certainly gets the oak treatment all right, but it’s easily rich enough to cope with the splinters. This is plush and on the ripe side, but with bags of smoky, honeyed intensity. 2014-20
94 Tim Atkin MW, www.timatkin.com
17.5++ Matthew Jukes
Another delicate yet powerfully lees-derived aromatic dry Côte de Beaune white whose leesy-nutty richness is bisected by super-mouthwatering freshness bringing a seamless, restrained elegance to the underlying power and taut structure of this very fine white Burgundy.
Pale, bright yellow. Fresh apricot perked up by lime and herbs on the nose. Enters the mouth with an enticing touch of sweetness, then turns juicy and tight; less silky today than the Poruzot. Finishes understated, perfumed and long, with vibrant lemon fruit and saline minerality. A faint acid/tannin edge calls for a minimum of three or four years of cellaring.
91+ Stephen Tanzer's International Wine Cellar
In 2011 the Meursault 1er Cru Genevrières is ethereal, gracious and impeccably refined. Here, too, the aromas and flavors haven't really developed, instead what impresses most is the wine's pure minerality and intensity. Lemon, crushed rocks, white flowers and savory herbs all inform the pointed, chiseled finish. The 2011 needs at least a few years in the cellar. If opened today the 2011 needs a lot of air.
94 Antonio Galloni, www.vinous.com
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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