2016 Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
This is bright again, but neater, more together, more serious. Lovely drive. Quite a weight of fruit. Ripe apples, grapefruit and some peachy flesh. Good acidity without being overpowering. There is some ripe matter here, filling out the middle. Really rather impressive balance. Opening up now and showing very well. This is the one that was, up to this vintage, labelled 'Vignes Nouvelles', and is now certified organic, like all Rémi's other wines. L&S (Oct 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.
A vaguely tropical nose reflects notes of melon and citrus peel. The round, fruity and delicious flavors are nicely vibrant if a bit one-dimensional on the otherwise attractively clean and dry finish.Allen Meadows, www.Burghound.com(Jun 2018)
Old vineyard Remi bought 3 years ago. This was under conversion to organic, but now this is converted and has joined the Bourgogne Blanc.Sarah Marsh MW, The Burgundy Briefing(Nov 2017)
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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