|Sub-district||Côte de Beaune|
The 'classic' Bourgogne Blanc has great precision to the nose which is floral, crystalline and delicate while having quite a lot of weight behind it; lovely! Drinking range: 2016 - 2019 L&S (Nov 2014)
Currently out of stock in our warehouse.
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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Sweetish and pretty concentrated for a Bourgogne 2013. Seems a fair price for a wine that is rather like an old-style Meursault – even a bit buttery! Drinking range: 2017 - 2021 Rating: 16 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2015)
He picked this on the last day and it had some botrytis, but you cannot smell it. Rounded and full for a Bourgogne; really quite rich and generous, sufficiently fresh and not at all heavy. Fruit driven and very pleasing. Drinking range: 2016 - 2019Sarah Marsh MW, The Burgundy Briefing(Nov 2014)
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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