|Sub-district||Côte de Beaune|
Richer - hint of peach and peach stone. Juicy with mouthwatering acidity. Supple, very fine. Apples? Something of pear flesh about it. Rémi says it is more backward. L&S (Jan 2013)
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|Chelsea||020 7244 0522|
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The 2011 Meursault en Luraule has a clean and pure bouquet with notes of pear, dried pineapple and just a suggestion of peppermint emerging with aeration. The palate is smooth on the entry with hints of caramel infusing the citrus fruit. Quite forward in the mouth, I would drink this over the next two or three years. Drinking range: 2015 - 2020Neal Martin, www.robertparker.com(Dec 2014)
The 2011 Meursault En Luraule stands out for its pure tension and energy. Bright lemon oil, crushed rocks and floral notes are supported by precise beams of minerality in a vivid, beautifully articulated Meursault. Readers who like brilliant, tense Meursaults will love the En Luraule. Rating: 91 Antonio Galloni, www.vinous.com(Nov 2013)
Bright yellow. Peach syrup, nutty oak, spices and flowers on the very ripe, open-knit nose. Supple and plush, with an almost glyceral texture but good framing acidity to the grapefruit and pineapple flavors. I like the balance of sweetness and acidity here. Finishes supple and persistent. Rating: 89 Stephen Tanzer's International Wine Cellar(Sep 2013)
Lively citrus aroma. Pure and sweet on the attack. Good depth and clarity underpinned with sweet and fresh acidity. An elegant and contained wine with plenty of expression and a cool lively citrus finish. From 2014Sarah Marsh MW, The Burgundy Briefing(Nov 2012)
Domaine Rémi Jobard
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 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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