|Sub-district||Côte de Beaune|
|Vineyard||Sous la Velle|
Weight and richness from the start, with a good balance of succulence and a juicy acidity which pulls out a really lively length. Drinking range: 2020 - 2027 L&S (Nov 2018)
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(from a .33 ha parcel). A smoky nose features notes of hazelnut, essence of pear and acacia blossom. There is both good volume and energy to the caressing medium weight flavors that offers better depth and richness on the clean, dry and citrus zest-suffused finish. Drinking range: 2023 - Rating: 88 Allen Meadows, www.Burghound.com(Jun 2019)
Aromas of green and yellow orchard fruit mingle with suggestions of waxy citrus rind, introducing the 2017 Meursault Sous la Velle, a medium to full-bodied, elegantly textural wine with good concentration, tangy acids and a chalky finish. This is always the most approachable of Jobard's lieux-dits and the 2017 won't be an exception to the rule. Rating: 89-91 William Kelley, The Wine Advocate(Jan 2019)
This has crystallised lemon fruits. Nice maturation. Good concentration. Glossy. This year Remi did not make the blend in juice, but made made the two parcels separately. Both in Sous La Velle - the second parcel made a wine which is much more tannic...the vine material is different. “It will reach 13 degrees and these grapes will be green while the first will be golden.” These are the older vines, but clearly mature differently. So for the blend - here goes for the tasting ... rounded mid palate and richness, but with freshness and grip and a bit of tannic bite at the end. Powerful stuff. Score 16.5. Drinking range: 2021 - Sarah Marsh MW, The Burgundy Briefing(Dec 2018)
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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