2019 1er Cru Poruzot Dessus Domaine Rémi Jobard

Grapes Chardonnay
Colour White
Origin France, Burgundy
Other Certified Organic
District Côte d'Or
Sub-district Côte de Beaune
Village Meursault
Classification 1er Cru
ABV 13.5%
Vineyard Poruzot Dessus

Richly dense, lots of fruit intensity and a dash of spice - these hot years seem to suit Poruzots as it was stunning in 2018 too. Sherbety intensity - salinity - density. Very long too. Drinking range: 2025 - 2035 L&S (Oct 2020)

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(from .50 ha parcel). There is just enough reduction present to blur the nuances of the citrus peel and green fruit scented nose. Otherwise there is markedly more power and volume to the muscular flavors that coat the palate with dry extract on the very firm and well-balanced finale. Here too patience will be beneficial. Drinking range: 2029 - Rating: 92 Allen Meadows, (Jun 2021)

The 2019 Meursault Poruzots Dessus 1er Cru displays attractive tropical notes of passion fruit and guava on the nose, maybe obscuring some Meursault typicité but you won’t complain too loudly. The palate is well balanced with that tropical theme continuing, very smooth in texture with nectarine, Clementine, peach and apricot towards the seductive finish. Fine, but more early drinking fare. Drinking range: 2022 - 2030 Rating: 90-92 Neal Martin, (Jan 2021)

Cask sample. Focused and contained on the nose and then very juicy and citrus on the palate. Definite structure here. Quite a spine in fact. Wait, but it should deliver eventually. Drinking range: 2024 - 2033 Rating: 16.5+ Jancis Robinson OBE MW - (Jan 2021)

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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