2020 Narvaux Domaine Rémi Jobard
|Côte de Beaune
More density and richness, a powerfully concentrated wine with an intense finish that is almost eye-watering at this young stage. L&S (Nov 2021)
*Case price discount: Mix any 12 bottles of wine (or 9 litre equivalent) or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified (4.5 litres) to get the discounted 'case price' for each bottle.
(from vines of approximately 55+ years of age). There is enough post-bottling reduction to render an evaluation of the nose moot until it lifts. More interesting are the delicious and highly energetic yet succulent and seductively textured middle weight flavors that flash more minerality on the clean, dry and youthfully austere finale. This should round into form reasonably quickly but also be capable of repaying mid-term aging. Drinking range: 2026 - Rating: 89 Allen Meadows, www.Burghound.com (Jun 2022)
The vines are thought to be 55 + years old. Pale colour with a slightly stricter nose. Not an all powerful Meursault, more in finesse. More and more starts to come out on the nose though with a little aeration. Very accessible too, very pure white fruit. A little bit of wood to finish. Work in progress, but showing promise. Tasted: 10/1/2021 Rating: 90-92 Jasper Morris - Inside Burgundy (Dec 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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