2015 Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
Beautifully fat and rich - a Meursault Villages quality in many cellars - bright and firm, with a lovely long, lemony finish. I went back to this after tasting the Premiers Crus and it still showed fantastically well - fat and pure. Drinking range: 2018 - L&S (Nov 2016)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Cask sample. Simple, refreshing, dry and savoury with a zingy citrus fruit. Classic Bourgogne, though very simplistic in flavour. Drinking range: 2016 - 2018 Rating: 15.5 Richard Hemming MW - www.JancisRobinson.com(Jan 2017)
Oak foudres. This is vivacious. Lively lemon fruit. More compact. Energetic, splashing fruit. Good intensity for a Bourgogne. This is a notch up. From 2018Sarah Marsh MW, The Burgundy Briefing(Dec 2016)
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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