2018 1er Cru Genevrières Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
Like the Charmes this has a sleek weight, dense with flavour to come but not giving much away when we were there. Sure that this will be lovely, but to be seen later - all the wines were being fined when we were there and that does close them down and make them 'stricter'. L&S (Dec 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.
A naturally exotic nose more freely offers up its array of spiced tea, acacia, white and yellow orchard fruit, and in particular passion fruit and kiwi, along with subtle citrus whiffs. There is a lovely sense of tension to the utterly delicious medium weight flavors that brim with minerality on the beautifully delineated and super-saline finish that is clean, dry and focused. This is a wine of harmony and grace that should repay up to a decade of cellaring. Drinking range: 2026 - Rating: 92 Allen Meadows, www.Burghound.com (Jun 2020)
Cask sample. Neat and nicely judged with the climat personality dominating that of the vintage. But it’s awfully expensive! Nice light matchstick character. Drinking range: 2025 - 2037 Rating: 17 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2020)
Fine and floral and mineral. tight. high toned and floral. Precise and delicate. Chalky. Drinking range: 2023 - 2028 Rating: 95 Sarah Marsh MW, The Burgundy Briefing (Nov 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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