2018 Chevalières Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
Sleek feel. Quite cool again, but there's a point of sweet fruit too. Very classical citrus, with almost burning concentration, and long too. 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.
A top note of citrus is present on the airy, cool and ripe yet agreeably fresh aromas of pear, apple, mineral reduction and white flowers. There is first-rate intensity on the mineral-driven medium weight flavors that display fine delineation on the clean, dry and well-balanced bitter lemon-inflected finish. This isn't quite as complex as the Narvaux though it is finer. Drinking range: 2025 - Rating: 89 Allen Meadows, www.Burghound.com (Jun 2020)
Rich, full and dense. It’s powerful and colder on the finish. Firm and long finish. Longer than his Narvaux, but I perhaps prefer the Narvaux. Drinking range: 2022 - 2028 Rating: 92 Sarah Marsh MW, The Burgundy Briefing (Nov 2019)
Domaine Rémi Jobard
Rémi has 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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