R\u00e9mi Jobard is a recognised new-schooler in Meursault. For around 30 years, he has only used organic fertilisers, and in 2008 he was certified for organic farming. Jobard's leitmotif is Meursault's chalky soils, which he wants to make sing through careful vinification. Instead of small 228-litre barrique barrels, Jobard uses Stockinger barrels with a capacity of 600 litres. The wood is not used for its own sake, but for the slow exchange of oxygen. This ageing process results in crystalline, polished wines with deep minerality and a fine melting texture.<\/p>\n
The Sur la Velle vineyard is located above the village in the centre between Meursault and Volnay with a purely southern exposure. The vines on this site were planted in 2015.<\/p>\n
Color:<\/p>\n
Straw yellow with green reflections.<\/p>\n
Nose: <\/p>\n
An expressively herbal and spicy nose, chervil, tarragon and lemon balm, as well as spicy notes of marjoram or bay leaf are reminiscent of a medium-bodied vermouth in the best sense of the word. Added to this are the citrusy, mineral components, lemon oil, lime zest and green apple peel. A salty sea breeze, some wet river pebbles and wet blackboard chalk outline its joyful character.<\/p>\n
Mouth: <\/p>\n
With an almost oily viscosity for Jobard, it flows over the palate with herbal spice and confirms the herbal cascades of the nose aromatically on the palate. The 2022 Sur la Velle Monthelie 1er Cru from R\u00e9mi Jobard is spicy-tart with ethereal phenolics and polished fruit, outlined by smoky impressions on the finish. The ripeness of the wine is captured by the long, sweeping acidity and cool minerality that accompanies it into the saline finish.<\/p>\n
<\/p>\n
Tasting notes and food recommendations from Sebastian Bordth\u00e4user<\/p>","protected":false},"excerpt":{"rendered":"