2016 Sous la Velle Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
|Vineyard||Sous la Velle|
Frost means that Remi got just 2 barrels per HA. The lift here is fantastic. Then there are some more serious undertones, some 'matiere'. Herbs, dried savoury husks. Some cooked pear - crisper apple and a really impressive texture, with good grip and a gentle suede-like feel. L&S (Oct 2017)
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(from a .33 ha parcel). There is a touch of unabsorbed SO2 that detracts mildly from the fresh nose that is composed primarily by notes of various white orchard fruit scents. The round, pliant and easy-going middle weight flavors possess a caressing mouth feel while delivering sneaky good persistence on the slightly edgy finish. I suspect that the edginess is due more to the sulfur than underripe acidity and thus not likely to last for long. Drinking range: 2020 - Rating: 87 Allen Meadows, www.Burghound.com(Jun 2018)
Lots of frost. This is rich, quite compact and concentrated. Lots of richness and acidity. Full in the middle and it has cold acidity at the end. It’s more muscular than normal. Rating: 16 Sarah Marsh MW, The Burgundy Briefing(Nov 2017)
Musky candied yellow fruits on the nose. Supple, sweet wine with a musky apple flavor dominating the palate. Finishes with a slightly dry edge and good length. Rating: 87-89 Stephen Tanzer, www.vinousmedia.com(Sep 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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