Historical

The son of Charles and nephew of François, Rémi Jobard has been making a range of impressive Meursaults since his first vinification in 1992, working alongside his father until the latter’s retirement in 1996.

Viticulture & Vinification

Rémi is very keen on aromatic purity and has worked out how to get it. A key part of his technique is the pressing: the grapes are not crushed but are pressed for at least six hours, often overnight, without rebechage, to avoid extracting impurities. Afterwards the settled juice is inspected, and incorporated when it is clean enough.

Thereafter, the wines are vinified and matured for 12 months in barrel, followed by six months in tank. Only about 20 per cent new wood is used; almost entirely from Austrian cooper, Stockinger As well as standard barrels there are also some tall, narrow wooden foudres from Stockinger in service.

Vineyards

The pick of the lieu-dit Meursaults would be either the Narvaux (in the upper part of the bottom section) or the excellent Chevalières which benefits from the oldest vines of the domaine, planted in 1940. The outstanding premier cru is the Poruzots-Dessus. Though the vines are not exceptionally old (planted in 1944, 1985 and 1990) this wine has the most character of the three Meursault premiers crus chez Rémi Jobard, and has particularly fine ageing potential.

Since 2015 the reds have been vinified with their stems (80%) to avoid undue richness of fruit in these warmer times. The Volnay-Santenots is on the light side but very pure and unexpectedly persistent.