2017 1er Cru Genevrières Domaine Rémi Jobard


This is tighter wound in the middle than the Poruzot tasted just before. With a mouthful of some lime and soft ginger here. Clean and pithy clear juice slowly turns to a broader, darker feel. Long and so persistent, without any force or pressure. Less 'wham' than the Poruzot - perhaps more finely tuned. Drinking range: 2020 - 2026L&S(Nov 2018)

* This is a pre-shipment/primeur offer. All orders are accepted under the TERMS of this offer which differ from the terms of the rest of the site.

A naturally exotic and overtly spicy nose displays aromas that include the essence of pear, freshly sliced apple and a hint of lychee. The refined, focused, intense and more mineral-inflected medium weight flavors possess a very sophisticated mouth feel that carries over to the unusually powerful finish. Even so, this excellent effort is one very classy effort that should age both effortlessly and gracefully. Drinking range: 2025 - Rating: 91-94 Allen Meadows, 2019)

Delicately woven with bright mineral freshness and haunting perfume. Exemplary Genevrières. Remi's wines have become increasingly precise and intense over a decade. This is top quality under the radar. Rating: 96 Sarah Marsh MW, Oenologique(Apr 2019)

Jobard's 2017 Meursault 1er Cru Genevrières had been fined not long before I tasted it, but its quality was apparent despite the poor timing of my visit. Offering up aromas of crisp green orchard fruit, ripe citrus fruit, pastry cream and dried white flowers, the wine is medium to full-bodied, ample and deep at the core, with succulent acids, generous fruit tones and a long, precise finish. It's a pure, refined Genevrières which exemplifies the house style. Rating: 92-94+ William Kelley, The Wine Advocate(Jan 2019)

This has a light perfume. It is elegant and pure and delicate. Glides easily onto the is refined and has a light, bright woven mineral and freshness...lovely pure finish. Finesses. Drinking range: 2022 - Rating: 18.75 Sarah Marsh MW, The Burgundy Briefing(Dec 2018)

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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