2015 'Vignes Nouvelles' Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
My word, this is value for money. The 2015 'Vignes Nouvelles' has everything you want from a decent white Burgundy; weight from the ripe citrus fruit, a suggestion of vanilla from the oak and brisk acidity keeping it all in balance. A fun, flavoursome 'Meursault look-a-like' which is ticking all the boxes. Drinking range: 2018 - 2021 Rating: 90 L&S (Sep 2018)
*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.
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 - 2021L&S(Nov 2016)
Rémi Jobard is a Meursault producer whose wines are much sought after. His Bourgogne blanc is not as simple as the name suggests, a wine aged in large format oak that is about atmosphere more than about flavour. Victoria Moore, The Daily Telegraph(Nov 2018)
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 2017Sarah 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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