2016 Chevalières Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
Wow this is bigger still and bursting with acidity too. Delicious mix of tropical and crisp yellow plum skin. Intense, powerful and full of energy. Impressive stuff. L&S (Oct 2017)
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(from vines planted in 1940). Like the Sous la Velle there is enough residual SO2 from the recent bottling to mask all but a wisp of citrus character. I like the intensity and detail displayed by the lighter weight but more intensely mineral-driven flavors that culminate in a chiseled and dry but ever-so-slightly warm finale. Drinking range: 2021 - Rating: 88 Allen Meadows, www.Burghound.com (Jun 2018)
This has more flesh than Narvaux, yet good tension too..really good lime-like acidity at the end of the palate. Very focused at the end and fine. There is polished minerality. Rating: 16.75 Sarah Marsh MW, The Burgundy Briefing (Nov 2017)
Pale yellow. High-pitched scents of lemon and crushed stone. Intense and highly perfumed, showing excellent precision to its flavors of citrus peel, spices and minerals. Some unabsorbed CO2 adds to the wine's juicy character. Not a thick wine but sharply chiseled, aromatic and long on the aftertaste; this really piques the salivary glands. Rating: 90-92 Stephen Tanzer, www.vinousmedia.com (Sep 2017)
Domaine Rémi Jobard
Rémi has been been making small qualitative changes ever since he took over here in 1996. 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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