|Sub-district||Côte de Beaune|
|Vineyard||Sous la Velle|
An easy relaxed wines, it's just 'there' on the palate, with more volume than the Bourgognes, and more complexity and interest in the fruit. A very calm and succulent feel. Drinking range: 2017 - L&S (Nov 2015)
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Quite delicate and intriguing nose. Broad fruity palate with lots of interest and juice. Hint of liquorice. Drinking range: 2017 - 2022 Rating: 16.5 Jancis Robinson OBE MBE - www.JancisRobinson.com(Jan 2016)
The 2014 Meursault Sous la Velle, which comes from vines behind maison Jobard, is matured in 20% new oak. It has a fresh nose with hints of oyster shell infusing the citrus fruit. The palate has a sense of brightness on the entry, a squeeze of lime and lemon here, a taut line of acidity and a sense of strictness on the finish that should mellow with bottle age. It's very tight at the moment, so afford this a year or two once in bottle. Drinking range: 2016 - 2024 Rating: 87-89 Neal Martin, www.vinous.com(Dec 2015)
Clear light yellow. Inviting, nuanced aromas of lime, peach, clove and almond flower. Rich, chewy, saline and harmonious; seems lower in acidity and more open-knit than the 2013 version. A real fruit bomb but the saline, chewy finish shows a positive dry edge. Rating: 89-91 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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