|Sub-district||Côte de Beaune|
An immediate impression of almost waxy fat - in a good way - it's a lovely texture, the flavours slightly reticent to express themselves, but slowly emerging buoyed on the fine acidity which surfaces though the mass and builds the richness of flavour. It stays quite straight - lots to chew on, and very long on this tension between the richness and freshness. Drinking range: 2021 - 2027 L&S (Nov 2018)
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(from a .45 ha parcel of 15+ year old vines that abuts Goutte d’Or). An interesting nose combines notes of green fruit, lemon rind and tangerine peel along with a hint of hazelnut. There is once again very good richness and volume to the delicious lighter weight flavors that offer excellent punch on the refreshing finish. This isn’t particularly concentrated but I like the verve plus Luraule typically drinks very well young. Drinking range: 2023 - Rating: 88 Allen Meadows, www.Burghound.com(Jun 2019)
From a small parcel that touches the premier cru Goutte d’Or, the 2017 Meursault En Luraule reveals a bright bouquet of Anjou pear, spring flowers, white currant and citrus oil. On the palate, the wine is medium to full-bodied, fleshy and textural, with tangy acids and a mouthwateringly saline finish. It's one of the broader, more demonstrative wines in the cellar. Rating: 90-92 William Kelley, The Wine Advocate(Jan 2019)
Grainy texture somehow. Lots to chew on and bone dry. Correct without being painful. But sad to see what a village Meursault costs nowadays! Drinking range: 2019 - 2026 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2019)
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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