Bourgogne Aligoté "En Buzigny" Vieilles Vignes AOC 2023
Bourgogne Aligoté "En Buzigny" Vieilles Vignes 2023 by Rémi Jobard: A white wine from Burgundy that captivates with its crystalline clarity and cool fruit – top quality flying under the radar.
Bottler: Domaine Rémi Jobard, 12 rue Sudot, 21190 Meursault / France
In the glass
Colour
Bright, radiant yellow with greenish reflections.
Nose
Fine aromas of green apple, citrus fruits and white flowers, underpinned by a subtle minerality.
Palate
Fresh and lively on the palate, with a precise acidity supported by delicate fruit and a hint of stone fruit.
Character
A wine of striking purity and elegance that expresses the terroir of Meursault in a transparent and unadorned manner.
Pairing
Ideal with fresh seafood, light fish dishes or as a refreshing aperitif.
Notes
The old vines from the En Buzigny vineyard site lend this Aligoté a surprising depth and complexity that elevates it far above the ordinary.
Tasting note
Character
An Aligoté of unusual depth – as confirmed by Sarah Marsh MW herself, who describes Jobard’s work as “top quality under the radar”. Where this variety is often dismissed as a simple terrace wine, the En Buzigny from old vines demonstrates what is possible: cool fruit, taut minerality, and a crystalline clarity reminiscent of great Chardonnays. Dry, precise, with that texture which only gentle pressing and patient ageing can create.
Terroir & Origin
Domaine Rémi Jobard is based in Meursault, one of the most prestigious villages of the Côte de Beaune. The estate has been farmed organically since 1994 – long before this became a trend in Burgundy. The vines for this Bourgogne Aligoté are rooted in the En Buzigny vineyard site, where old vines with reduced yields produce concentrated grapes. Manual soil cultivation and cover cropping instead of herbicides define the vineyard; the aim is transparency, not manipulation.
Grape Variety & Vinification
Aligoté – Burgundy’s second white grape variety, often underestimated yet taken seriously here. The grapes are pressed for six to twelve hours, a process that extracts only the finest must. Ageing takes place in 600-litre Stockinger casks rather than small barriques – less wood contact, slower oxidation, no roasted aromas. The wine matures in these vessels for around fifteen months, bottled unfiltered, stabilised by two winters of rest. The result: a wine that speaks of its terroir, not the cellar.
Food Pairings
The taut acidity and mineral presence call for dishes with substance: oysters and fresh seafood find an equal partner here, as do pan-fried pike-perch or poached sole fillet. For something more rustic, opt for a medium-aged Comté or smoked trout – the wine’s cool fruit cuts through fat and smoke. Even alongside asparagus with hollandaise sauce, this Aligoté proves it is far more than just an aperitif.
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