|Sub-district||Côte de Beaune|
|Vineyard||Sous la Velle|
Lovely concentrated richness; really impressive; such a weigth of flavour in this. Excellent village level wine. L&S (Oct 2019)
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Cool and airy aromas combine notes of hazelnut and pear with those of acacia blossom and green apple. There is more volume and a finer mouthfeel to the delicious medium weight flavors that possess a refreshing salinity though only a suggestion of minerality on the lingering and acceptably complex finale. Drinking range: 2023 - Rating: 88 Allen Meadows, www.Burghound.com (Jun 2020)
Cask sample. Slightly sweet but very charming. Falls away a little on the end. Drinking range: 2023 - 2030 Rating: 16.5 Jancis Robinson OBE MW - www.JancisRobinson.com (Jan 2020)
Generous and rich with nice density. Full, quite overt. Very classic Meursault. Drinking range: 2021 - 2024 Rating: 88 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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