|Sub-district||Côte de Beaune|
Generous richness and volume. A dusting of sweetness. Juicy voluminous texture, lovely freshness of fruit, big but still bright. Powerful length. Very impressive. Drinking range: 2019 - L&S (Nov 2015)
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|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
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Rémi Jobard’s wines are not always the flashiest Meursaults in their youth, but this is already showing well. It’s a classic example of the Premier Cru with rich, concentrated flavours of cream, pear and cashew complemented by oak and driven and focused by acidity. Drinking range: 2018 - 2025 Rating: 94 Tim Atkin MW, www.timatkin.com(Jan 2016)
The 2014 Meursault 1er Cru Genevrières, which comes from a parcel planted in 1945, 1970 and 1995 -- some located next to the cabotte in Les Genevrières-Dessous -- has a very expressive and outgoing bouquet; the intense lime flower and limestone scents are focused, indeed similar to Michel Bouzereau's own Genevrières that I had tasted earlier the same day. The palate is very well balanced and vibrant with a keen line of acidity. This is harmonious, beautifully poised and it gently fans out on the finish. This is another strong Genevrières for the 2014 vintage. Chapeau! Drinking range: 2017 - 2029 Rating: 90-92 Neal Martin, www.robertparker.com(Dec 2015)
Inviting aromas and flavors of tangerine, minerals, nut oils and smoked meat. Tactile, dense and fat if a bit youthfully unformed. Ripe but quite dry; this really coats the mouth and lingers on the aftertaste. Rating: 91-94 Stephen Tanzer, www.vinousmedia.com(Sep 2015)
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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