|Sub-district||Côte de Beaune|
There is a 'something else' here, an inner glow, a kind of polish, a patina like a favourite bit of furniture polished for generations. Wax? Slightly sweet attack, the touch of sweetness persists, still tight, Spanish almonds, tantalising depth to the fruit, power on the finish, very complete and long. L&S (Jan 2011)
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The nose is quite fresh apple and mineral driven behind the freshness there is sweetness rather held back at the moment. A honeyed richness is there on the back palate ensuring a fleshy finish. 2012-16 Rating: 92 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
Floral aroma. Exotic flowers; purple. Floral richness to the fruit. Very aromatic. Yes a breadth to the palate with surprisingly fresh acidity under the fruit and clear minerality at the end. There is such a lot of ripe fruit here, which does cloak structure beneath. So concentrated. Full and fine on the finish. Just leave it in the cellar. From 2019 Rating: 18.4 Sarah Marsh MW, The Burgundy Briefing (Nov 2012)
The 2009 Meursault Genevrieres comes across as cool, reserved and intensely mineral. Lime, grapefruit and jasmine are just some of the notes that flow from this breathtaking, finely sculpted Meursault. This needs time in the glass to open up, but when it does readers will be treated to a sublime wine. The flavors are superbly layered, while the chiseled finish is achingly beautiful. The wine fleshed out beautifully on the close. This is a dazzling wine from Remi Jobard. It is the most intensely mineral of Jobard-s 2009s. I also tasted a bottle of the 2001, which was utterly divine. Anticipated maturity: 2013+. Rating: 93+ Antonio Galloni, www.vinous.com (Jan 2012)
Domaine Rémi Jobard
Rémi has been been making small qualitative changes ever since he took over here in 1996. 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 domaine has been certified organic from 2008. He 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.
Rémi has two vast presses, to enable him to press very slowly over six hours, and 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.
Rémi made a move from traditional barrels to foudres made of a mix of French, Austrian and Slavonian oak, constructed by Austrian cooper Stockinger, and having added a new one (or two) each year, there's barely a normal barrel left. He likes the way the wines develop in these large volumes, in which the 'oaking' effect is minimised.
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