|Côte de Beaune
Even deeper colour than the Luraule, more toward gold. Very ripe, full and opulent, but stays very fresh. Lovely length on very pure fruit notes which edge toward mango but are a bit too 'cool' quite to be that exotic. L&S (Dec 2011)
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Tense and racy. Really nervy and still with lots in reserve. Still chewy. Drinking range: 2016 - 2022 Rating: 16.5 /20 Jancis Robinson OBE MW - www.JancisRobinson.com (Aug 2015)
Captivating nose combines orange juice, white peach, quinine and crushed rock, all lifted by pepperminty high tones. Sweet but not overly so, with harmonious acidity giving energy and shape to the rich stone fruit and citrus flavors. Generous, tactile and long on the back end. Suppler and fatter than the en Luraules but still brisk and racy. Rating: 91(+?) Stephen Tanzer's International Wine Cellar (Sep 2012)
The 2010 Meursault Narvaux (from Narvaux Dessous) is another forward, generous wine. Here the fruit takes on shades of considerable richness, at times heading toward the tropical end of the spectrum. The overall sense of harmony is terrific, even if this is a fairly bold and one-dimensional wine. Anticipated maturity: 2012+ Rating: 90 Antonio Galloni, www.vinous.com (Sep 2012)
Domaine Rémi Jobard
Rémi has 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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