2018 Rémi Jobard
|Sub-district||Côte de Beaune|
Picked on the 11th and 12th of September, after all of the domaine wines, this is Rémi's one wine made from bought fruit. Citrus peel phenolics, bright and pure, with nice bouncy acidity. L&S (Oct 2019)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
An attractively fresh and ever-so-slightly exotic nose flashes a citrus element that continues onto the racy and appealingly textured flavors that conclude in a delineated, clean and refreshingly dry finale. Drinking range: 2021 - Rating: 86 Allen Meadows, www.Burghound.com(Jun 2020)
Light nose and really this is not a wine that needs to be sold en primeur. A little tension on a slightly floral base. Drinking range: 2021 - 2026 Rating: 16 Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2020)
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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