2017 Narvaux Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
This has pep. after the Luraule this has tingle and tighter zest to the fruit on the attack - all lime skin and lemon juice - tight middle. It feels young but in the mouth it spreads softly across the palate. There is a gentle, creamier feel - a whiff of peach an yellow plum. Not fat as that lovely juicy acidity keeps it in check, but there is a fun generosity to the fruit which will do well with time. about 55 years old. Drinking range: 2020 - 2026 L&S (Nov 2018)
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There is a whiff of the exotic to the honeysuckle, passion fruit and mineral reduction aromas. The vibrant and intense middle weight flavors possess both more minerality as well as better precision on the attractively textured and slightly firmer finish that also flash a hint of bitter citrus zest. Drinking range: 2024 - Rating: 88-91 Allen Meadows, www.Burghound.com (Jun 2019)
Jobard's 66-year-old vines have produced an excellent 2017 Meursault Les Narvaux, a classy, elegant wine that offers up notes of green apple, pear, mint and subtle hints of hazelnut cream. On the palate, the wine is medium to full-bodied, satiny and textural, with considerable concentration and dry extract, balanced by succulent acids and concluding with a precise finish. Rating: 90-92+ William Kelley, The Wine Advocate (Jan 2019)
Solid, rather minty wine. Earthbound but should not disappoint. Pretty persistent without being ethereal. Drinking range: 2019 - 2025 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 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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