SANTENAY BLANC
2020 Sous Roche Rémi Jobard
Grapes | Chardonnay |
Colour | White |
Origin | France, Burgundy |
Other | Certified Organic |
District | Côte d'Or |
Sub-district | Côte de Beaune |
Village | Santenay |
ABV | 13% |
Vineyard | Sous Roche |
Grapes bought from a biodynamic grower, Remi's Santenay Blanc has an attractive yellow fruit expression allied to the lively acidity of the vintage, so juicy and fresh. L&S (Nov 2021)
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A top note of lemon-lime character is present on the ripe aromas of apple, pear and white flower nuances. The succulent and delicious medium weight flavors possess a generous and rounded mouthfeel while exhibiting solid length if only average depth. Even so, this is really quite pretty and should drink well young. Drinking range: 2024 - Rating: 88-91 Allen Meadows, www.Burghound.com (Jun 2022)
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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