2019 1er Cru Santenots Domaine Rémi Jobard
|Sub-district||Côte de Beaune|
80% whole bunch. Bright ruby, this moves slowly in the glass, telling of it's richness. The palate is searingly precise and yet enveloped in thick fat texture. It's a lively, energetic combination. Floating and fresh with a bright red fruit top-note. Very elegant, very impressive. Without question the most successful red we've ever tried here. Drinking range: 2022 - 2030 L&S (Oct 2020)
*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 perfumed and very spicy nose is comprised of cool and admirably pure red currant and soft floral wisps. The delicious middle weight flavors possess a caressing and attractively textured mouthfeel before culminating a lingering and refined finale that offers fine depth. This is a Santenots of refinement and while soft is too strong, it certainly is more approachable than is typical. Drinking range: 2025 - Rating: 91 Allen Meadows, www.Burghound.com (Apr 2021)
Made with 80% whole bunches, as Rémi has done since 2015, to calm the exuberance of the fruit. Mid red purple, attractive detailed whole bunch aromatics, not too peppery, but just enough to add spice. Lovely harmonious raspberry fruit behind. Moderate depth and good length. Very well balanced and with persistence. Tasted: October 2020 **** Rating: 90-93 Jasper Morris - Inside Burgundy (Oct 2020)
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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