2015 'Vignes Nouvelles' Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
The only one of Rémi's wines from vineyards not certified organic (yet). Showing quite well in terms of structure, the wine has more energy and sense of purpose, but Rémi is well aware that that it will take a moment before he will be blending these newly-acquired vines with the original domaine bottling. I tasted at a slightly tricky moment, but the 2014 turned out very well, and this has the structure and density to be much better. Drinking range: 2018 - 2018 L&S (Nov 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
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 entire domaine is certified organic from 2008. Rémi 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. Remi has two vast new presses, to enable him to press very slowly over six hours, and is sure that 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. One of the absolutely top domaines of the Côte de Beaune, and still at prices that are well, well below his qualitative equivalents.
Aged in large oval foudres of French and Dutch oak made in Austria. Old vineyard he bought 3 years ago. This is under conversion to organic. Ripe citrus aroma. Sweet and honeyed fruit. Very full and ripe. Rich like lemon curd cut with rather fresh acidity. From 2017 Sarah Marsh MW, The Burgundy Briefing (Dec 2016)
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