|Sub-district||Côte de Beaune|
An appealing fresh and bright nose consists of green fruit, hazelnut and citrus zest aromas. Here too the vibrant and more mineral-inflected flavors possess a pliant mid-palate though there is so much sappy extract that the bone dry finish is almost chewy. One to consider if you have the patience to cellar it for a few years. Drinking range: 2022 - Rating: 89 Allen Meadows, www.Burghound.com (Jun 2018)
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Rather lean for Meursault. Precise acidity and good, brisk, green-apple fruit, but it seems rather angular and mean at this stage. Drinking range: 2019 - 2025 Rating: 16.5 Richard Hemming MW - www.JancisRobinson.com (Feb 2018)
I was very taken with 2016 Meursault, Narvaux, Domain Rémi Jobard not least because it had the presence and much of the build quality of its stablemate 1er Cru Genevrières but for £200 less per case. Now that makes it a very smart purchase indeed.Matthew Jukes www.matthewjukes.com (Jan 2018)
Remi’s part is above Genevrières..there is a wood which separates the dessus part of Genevrières from this parcel of Narvaux...he is at the top of the bottom part. Better yields here in 2016 at 35 hl/ha. I like the high tone...floral aromas and then a cool and energetic pounce on the palate. This has a keen and mineral line...quivers to the finish. Very good acidity and minerals. Lively finish...I like this a lot. Drinking range: 2021 - Rating: 16.95 Sarah Marsh MW, The Burgundy Briefing (Nov 2017)
Domaine Rémi Jobard
Rémi has 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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