2016 Luraule Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
The nose here is broader, with distinctive white fruit that follow on to the palate. Great intensity here. Rich fruit... some yellow flesh, some apple, some almost pineapple essence - but not so tart. Bright for sure, but the acidity is very well entwined with the fruit, giving great tension and balance. L&S (Oct 2017)
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(from a .45 ha parcel of 15+ year old vines that abuts Goutte d’Or). Here the expressive, ripe and fresh nose flirts with the exotic as there are hints of mandarin orange and white peach on the acacia blossom and citrus aromas. The mouth feel of the medium-bodied flavors is both finer and more intense as well and the agreeably dry finish is slightly more complex and firmer. 88/2021+ Drinking range: 2021 - Rating: 88 Allen Meadows, www.Burghound.com(Jun 2018)
This is rich and dense and glossy. Concentrated and powerful. It seems quite rich and high in acidity too. Rating: 15.75 Sarah Marsh MW, The Burgundy Briefing(Nov 2017)
Pale yellow. Musky aromas of lemon, lime and hazelnut. At once densely packed and light on its feet, conveying lovely perfume, definition and inner-mouth lift to its citrus and mineral flavors. Finishes with excellent juicy citric lift and grip. Rating: 89-91 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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