|Other||Practicing Organic, Bio-dynamic|
|Sub-district||Côte de Beaune|
Pale greeny gold. Not as open as the Sous la Velle, a bit tighter and more reserved. More volume again, a supple presence, but quite shy for now. Good mineral intensity on the finish. Drinking range: 2018 - L&S (Nov 2015)
Currently out of stock in our warehouse.
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Floral, mildly sweet nose. Racy palate with crystalline build and great savour. This should be very satisfying for those seeking a relatively early maturing Meursault. Appetising. Drinking range: 2016 - 2022 Rating: 17 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2016)
The 2014 Meursault en Luraule comes from vines just on the other side of the road from La Goutte d'Or. The nose is more expressive and suggests more complexity than the "Sous la Velle." There is fine mineralité here with fresh lime and a hint of fresh green olive. The palate is well balanced with a smooth and harmonious opening, the oak needing more time to fully enmesh, but there is certainly good substance here -- even if it needs to evolve more persistence on the finish. I think it will do that by the end of its élevage. Drinking range: 2018 - 2028 Rating: 89-91 Neal Martin, www.vinous.com (Dec 2015)
Pale, bright yellow. Peach, menthol and flowers on the nose. A step up in intensity and firmness from the Sous La Velle, with flavors of nectarine and brown spices framed by firm underlying minerality. No shortage of depth or texture here, and seemingly more minerally than the 2013. Rating: 90-92 Stephen Tanzer, www.vinousmedia.com (Sep 2015)
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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