2015 Luraule Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
Pale, bright, green-tinged yellow. Lime blossom and a hint of hazelnut on the nose. Nicely concentrated and not at all overly sweet, displaying lovely high-pitched citrus and white peach perfume in the mouth. A 2015 Meursault with an attractive light touch and excellent finishing lift. Drinking range: 2018 - 2023 Rating: 90 Stephen Tanzer, www.vinousmedia.com (Sep 2017)
*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. Rich, generous fruit with an oyster shell character on the finish perhaps more typical of Chablis. Rounded, balanced, full. Drinking range: 2016 - 2019 Rating: 16.5 Richard Hemming MW - www.JancisRobinson.com(Jan 2017)
Slightly riper note on the nose - a touch more exotic. The palate is firmer than Sous La Velle. It has a stronger core. There is intensity in the middle for a village wine. Energetic and fresh with a smooth mineral finish. From 2018 Rating: 15.65 or 78 Sarah 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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