|Sub-district||Côte de Beaune|
Sleek and cool and fresh and seems very calm. Slightly fleeting impression as it was very gassy when we tasted and hard to fathom, but all very impressive, with concentration and structured length. L&S (Oct 2019)
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A reserved, indeed almost mute, nose requires determined swirling to reveal the notes of citrus zest, lavender, lilac and spiced pear. There is both excellent intensity and sleek muscularity to the well-defined and subtly mineral-driven flavors that possess good power plus solid depth and length on the appealingly dry finale. This is actually relatively refined for Poruzots and should reward up to a decade of cellaring. Drinking range: 2026 - Rating: 91 Allen Meadows, www.Burghound.com(Jun 2020)
Cask sample. Light and lively – less dense than the Narvaux. Pretty. Drinking range: 2024 - 2034 Rating: 17 Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2020)
Firm, compact, rich textured furled, punchy. It’s reserved and battoned down. Excellent structure. Drinking range: 2023 - 2030 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. 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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