2016 1er Cru Genevrières Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
Oh yes. Lovely attack. Bright zinging fruit peps, mineral line and impressive weight. It's all here. This is super. Amazing impact! It's full, dense and broad, yet light on its feet because of the great mineral undertone and that crisp acidity - really good.
(Lost very little, probably because it was a little cloudy, so avoided the burn..) L&S (Oct 2017)
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A moderate amount of post-bottling reduction largely flattens the underlying fruit today. As is typically the case the mouth feel of the middle weight flavors is notably more refined though notably less powerful as well on the more evidently mineral-suffused and dry finish where a touch of bitter lemon surfaces. Lovely and understated. Drinking range: 2022 - Rating: 91 Allen Meadows, www.Burghound.com(Jun 2018)
Rich and fragrant on the nose – much more generous and broad than their Narvaux, as you'd hope. Powerful, expressive, classic. Drinking range: 2019 - 2029 Rating: 17.5 Richard Hemming MW - www.JancisRobinson.com(Feb 2018)
Rose petals. Delicate, intense and fine textured. Aromatic finish. Lacy texture, silver thread of acidity. I do enjoy Genevrières like this.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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