{"id":3110,"count":87,"description":"\"R\u00e9mi\n\nUn prensado dura seis horas, a veces doce. La Domaine R\u00e9mi Jobard<\/strong> en Meursault<\/a> practica una lentitud que se ha vuelto rara en la viticultura moderna. En las hist\u00f3ricas bodegas abovedadas, los vinos maduran en fudres Stockinger de 600 litros en lugar de peque\u00f1as barricas; el resultado son chardonnays cristalinos de una mineralidad cautivadora, libres de notas tostadas intrusivas. Sarah Marsh MW lo resume a la perfecci\u00f3n: \u00abCalidad excepcional bajo el radar\u00bb.\n\n
Perfil del viticultor<\/a><\/div>","link":"https:\/\/www.lebendigeweine.de\/es\/remi-jobard\/","name":"R\u00e9mi Jobard","slug":"remi-jobard","taxonomy":"product_cat","parent":9181,"meta":[],"menu_order":0,"yoast_head":"\nR\u00e9mi Jobard \u2013 Meursault | Lebendige Weine<\/title>\n<meta name=\"description\" content=\"Domaine R\u00e9mi Jobard: Bio-Winzer in Meursault mit Stockinger-F\u00e4ssern und 6-Stunden-Pressung. Kristallklare Chardonnays. 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Las uvas de <a href=\"\/es\/sorte\/chardonnay\/\" title=\"Vinos de Chardonnay en Lebendige Weine\">Chardonnay<\/a> vendimiadas por la ma\u00f1ana se prensan durante al menos seis horas; las recogidas por la tarde, a menudo durante toda la noche, doce horas completas. Este m\u00e9todo delicado extrae \u00fanicamente el mosto m\u00e1s fino, libre de amargor y de fenoles indeseados. El resultado se revela en la copa: una pureza de aromas que sorprende incluso a los conocedores m\u00e1s experimentados de Borgo\u00f1a.<\/p>\n<p><img class=\"aligncenter wp-image-219951 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie1_new.webp\" alt=\"Vi\u00f1edos de la Domaine R\u00e9mi Jobard en Meursault al atardecer\" \/><\/p>\n<h2>600 litros frente a 228<\/h2>\n<p>All\u00ed donde otros viticultores apuestan por las cl\u00e1sicas barricas de 228 litros, R\u00e9mi Jobard elige otro camino. Sus vinos envejecen en <strong>fudres de 600 litros del maestro tonelero austriaco Stockinger<\/strong>, construidos con roble franc\u00e9s, austriaco y eslav\u00f3n. El mayor volumen supone menos contacto con la madera por litro de vino, y el intercambio de ox\u00edgeno se produce de forma m\u00e1s lenta y controlada. \u00abLa madera debe apoyar al vino, no dominarlo\u00bb, explica Jobard su filosof\u00eda. Los vinos pasan unos 15 meses en estos recipientes, seguidos de un reposo adicional en dep\u00f3sito. Solo aproximadamente una quinta parte de los toneles se renueva cada a\u00f1o. El resultado: vinos de textura fina y taninos fundidos, que hablan del terroir y no de la barrica. De manera igualmente intransigente trabaja <a href=\"\/es\/boris-champy\/\" title=\"Domaine Boris Champy en Lebendige Weine\">Boris Champy<\/a> en las Hautes-C\u00f4tes de Beaune, donde tambi\u00e9n la transparencia prevalece sobre la opulencia.<\/p>\n<h2>Premiers Crus con car\u00e1cter<\/h2>\n<p>Los vi\u00f1edos de R\u00e9mi se extienden a lo largo de nueve hect\u00e1reas en los mejores pagos de Meursault. M\u00e1s de dos hect\u00e1reas y media de vi\u00f1edos de Village aportan Sous La Velle, Chevali\u00e8res, Narvaux y En Luraule, cada lieu-dit con su propio perfil. A ello se suman parcelas en tres legendarios Premiers Crus: <strong>Les Charmes<\/strong>, con su opulencia aterciopelada; <strong>Les Genevri\u00e8res<\/strong>, llamado as\u00ed por los enebros que anta\u00f1o crec\u00edan aqu\u00ed, con su mineralidad tensa procedente de vi\u00f1as viejas; y <strong>Le Poruzot-Dessus<\/strong>, en lo alto de la ladera, entre 230 y 280 metros, donde los suelos ricos en arcilla dan vinos potentes y aptos para la guarda. El <a href=\"https:\/\/www.lebendigeweine.de\/es\/meursault-1er-cru-les-genevrieres-aoc-2024-remi-jobard\/\" title=\"Meursault 1er Cru Les Genevri\u00e8res 2024\">Genevri\u00e8res<\/a> muestra toda la amplitud del talento de Jobard: denso y mineral, pero nunca pesado.<\/p>\n<p><img class=\"aligncenter wp-image-219952 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie2_new.webp\" alt=\"R\u00e9mi Jobard catando en la hist\u00f3rica bodega abovedada con fudres de Stockinger\" \/><\/p>\n<h2>Ecol\u00f3gico desde los noventa<\/h2>\n<p>Mucho antes de que la viticultura ecol\u00f3gica se convirtiera en tendencia en Borgo\u00f1a, esta domaine ya se hab\u00eda convertido. En 1994 desaparecieron los abonos qu\u00edmicos y los pesticidas; en 1998 siguieron los herbicidas. Hoy toda la bodega cuenta con la certificaci\u00f3n <strong>Ecocert<\/strong>, las hileras de vi\u00f1as se trabajan a mano, se cubren con vegetaci\u00f3n y ya no se abonan. La poda en cord\u00f3n limita los rendimientos de forma natural. \u00abTenemos el privilegio de poseer un terroir magn\u00edfico en Meursault\u00bb, afirma Jobard. \u00abTodo lo que hago en el vi\u00f1edo y en la bodega sirve para que este terroir se exprese de forma transparente y sin velos.\u00bb La ausencia de filtraci\u00f3n de sus vinos subraya esta exigencia: ganan su estabilidad gracias a dos inviernos de crianza y no mediante intervenciones t\u00e9cnicas.<\/p>\n<h2>De inc\u00f3gnito hasta la cima<\/h2>\n<p>El <a href=\"https:\/\/www.lebendigeweine.de\/es\/meursault-en-luraule-aoc-2024-remi-jobard\/\" title=\"Meursault En Luraule 2024\">Meursault En Luraule<\/a> sabe a un Premier Cru a precio de Village. Incluso el <a href=\"\/es\/bourgogne-aligote-aoc-2023-remi-jobard\/\" title=\"Bourgogne Aligot\u00e9 2023\">Bourgogne Aligot\u00e9<\/a> del pago En Buzigny, de vi\u00f1as viejas, posee una profundidad que sorprende. La Master of Wine Sarah Marsh escribi\u00f3: \u00abLos vinos de R\u00e9mi se han vuelto m\u00e1s precisos e intensos a lo largo de una d\u00e9cada. Esto es <strong>calidad de primer nivel bajo el radar<\/strong>.\u00bb Quien se toma su tiempo, y estos vinos necesitan tiempo para desplegarse, ser\u00e1 recompensado con Chardonnays que, por su claridad cristalina, su fruta fresca y su mineralidad incisiva, figuran entre lo mejor que produce Meursault.<\/p>\n<\/div>","second_description_i18n":{"en":"<h2>The art of slow pressing<\/h2>\n\n<p>Two enormous presses stand in the cellar of <strong>Domaine R\u00e9mi Jobard<\/strong> \u2013 both designed to process the grapes with the lowest possible pressure over many hours. <a href=\"\/en\/sorte\/chardonnay\/\" title=\"Chardonnay wines at Living Wines\">Chardonnay<\/a> grapes harvested in the morning are pressed for at least six hours, while those picked in the afternoon are often pressed overnight, for a full twelve hours. This gentle method extracts only the finest must, free from bitter compounds and unwanted phenols. The result reveals itself in the glass: a purity of aromas that surprises even experienced Burgundy connoisseurs.<\/p>\n\n<img class=\"aligncenter wp-image-219951 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie1_new.webp\" alt=\"Vineyards of Domaine R\u00e9mi Jobard in Meursault at sunset\" \/>\n\n<h2>600 litres versus 228<\/h2>\n\n<p>Where other winemakers rely on the classic 228-litre barriques, R\u00e9mi Jobard chooses a different path. His wines mature in <strong>600-litre casks made by the Austrian master cooper Stockinger<\/strong> \u2013 built from French, Austrian and Slavonian oak. The larger volume means less wood contact per litre of wine, and oxygen exchange takes place more slowly and in a more controlled manner. \u201cThe wood should support the wine, not dominate it,\u201d Jobard explains of his philosophy. The wines spend around 15 months in these vessels, followed by further resting time in tank. Only about a fifth of the casks are renewed each year. The result: wines with fine texture and melting tannins that speak of the terroir rather than the cask. <a href=\"\/en\/boris-champy\/\" title=\"Domaine Boris Champy at Living Wines\">Boris Champy<\/a> works with similar uncompromising standards in the Hautes-C\u00f4tes de Beaune, where transparency likewise takes precedence over opulence.<\/p>\n\n<h2>Premier Cru vineyard sites with character<\/h2>\n\n<p>R\u00e9mi\u2019s vineyards extend over nine hectares in Meursault\u2019s finest sites. More than two and a half hectares of village-level vineyards yield Sous La Velle, Chevali\u00e8res, Narvaux and En Luraule \u2013 each lieu-dit with its own profile. Added to these are parcels in three legendary Premier Crus: <strong>Les Charmes<\/strong> with its velvety opulence, <strong>Les Genevri\u00e8res<\/strong> \u2013 named after the juniper bushes that once grew here \u2013 with its taut minerality from old vines, and <strong>Le Poruzot-Dessus<\/strong> high on the slope between 230 and 280 metres, where clay-rich soils produce powerful, age-worthy wines. The <a href=\"https:\/\/www.lebendigeweine.de\/en\/meursault-1er-cru-les-genevrieres-aoc-2024-remi-jobard\/\" title=\"Meursault 1er Cru Les Genevri\u00e8res 2024\">Genevri\u00e8res<\/a> displays the full breadth of Jobard\u2019s skill: dense and mineral, yet never heavy-handed.<\/p>\n\n<img class=\"aligncenter wp-image-219952 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie2_new.webp\" alt=\"R\u00e9mi Jobard tasting in the historic vaulted cellar with Stockinger casks\" \/>\n\n<h2>Organic since the nineties<\/h2>\n\n<p>Long before organic viticulture became a trend in Burgundy, this domaine made the switch. In 1994, artificial fertilisers and pesticides disappeared, followed by herbicides in 1998. Today the entire estate is <strong>Ecocert-certified<\/strong>; the vine rows are worked manually, cover-cropped and no longer fertilised. Cordon pruning limits yields naturally. \u201cWe have the privilege of owning great terroir in Meursault,\u201d says Jobard. \u201cEverything I do in the vineyard and in the cellar serves to let this terroir express itself transparently and without veils.\u201d The unfiltered nature of his wines underlines this aspiration \u2013 they gain their stability through two winters of maturation rather than through technical interventions.<\/p>\n\n<h2>Under the radar to the very top<\/h2>\n\n<p>The <a href=\"https:\/\/www.lebendigeweine.de\/en\/meursault-en-luraule-aoc-2024-remi-jobard\/\" title=\"Meursault En Luraule 2024\">Meursault En Luraule<\/a> tastes like a Premier Cru at village prices. Even the <a href=\"\/en\/bourgogne-aligote-aoc-2023-remi-jobard\/\" title=\"Bourgogne Aligot\u00e9 2023\">Bourgogne Aligot\u00e9<\/a> from the En Buzigny site, made from old vines, possesses a surprising depth. Master of Wine Sarah Marsh noted: \u201cR\u00e9mi\u2019s wines have become increasingly precise and intense over a decade. This is <strong>top quality under the radar<\/strong>.\u201d Those who take their time \u2013 and these wines need time to unfold \u2013 will be rewarded with white Burgundies that, in their crystalline clarity, cool fruit and striking minerality, rank among the finest that Meursault has to offer.<\/p>","fr":"<h2>L\u2019art du pressurage lent<\/h2>\n\n<p>Deux imposants pressoirs se dressent dans la cave du <strong>Domaine R\u00e9mi Jobard<\/strong> \u2013 tous deux dimensionn\u00e9s pour travailler les raisins avec le moins de pression possible, sur de nombreuses heures. Les grappes de <a href=\"\/fr\/sorte\/chardonnay\/\" title=\"Vins de Chardonnay chez Lebendige Weine\">Chardonnay<\/a> r\u00e9colt\u00e9es le matin sont press\u00e9es pendant au moins six heures ; celles vendang\u00e9es l\u2019apr\u00e8s-midi le sont souvent toute la nuit, durant douze heures pleines. Cette m\u00e9thode douce n\u2019extrait que le mo\u00fbt le plus fin, exempt d\u2019amertume et de ph\u00e9nols ind\u00e9sirables. Le r\u00e9sultat se r\u00e9v\u00e8le dans le verre : une puret\u00e9 aromatique qui surprend m\u00eame les connaisseurs de Bourgogne les plus aguerris.<\/p>\n\n<img class=\"aligncenter wp-image-219951 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie1_new.webp\" alt=\"Vignobles du Domaine R\u00e9mi Jobard \u00e0 Meursault au coucher du soleil\" \/>\n\n<h2>600 litres contre 228<\/h2>\n\n<p>L\u00e0 o\u00f9 d\u2019autres vignerons misent sur les classiques barriques de 228 litres, R\u00e9mi Jobard choisit une autre voie. Ses vins s\u2019\u00e9l\u00e8vent dans des <strong>f\u00fbts de 600 litres du ma\u00eetre tonnelier autrichien Stockinger<\/strong> \u2013 construits en ch\u00eane fran\u00e7ais, autrichien et slavonien. Ce volume plus important signifie moins de contact avec le bois par litre de vin, et les \u00e9changes d\u2019oxyg\u00e8ne s\u2019op\u00e8rent plus lentement et de mani\u00e8re plus contr\u00f4l\u00e9e. \u00ab Le bois doit soutenir le vin, non le dominer \u00bb, explique Jobard pour r\u00e9sumer sa philosophie. Les vins passent environ quinze mois dans ces contenants, suivis d\u2019un repos suppl\u00e9mentaire en cuve. Seul un cinqui\u00e8me des f\u00fbts environ est renouvel\u00e9 chaque ann\u00e9e. R\u00e9sultat : des vins \u00e0 la texture fine et aux tanins fondants, qui parlent du terroir plut\u00f4t que du f\u00fbt. <a href=\"\/fr\/boris-champy\/\" title=\"Domaine Boris Champy chez Lebendige Weine\">Boris Champy<\/a> travaille avec une exigence tout aussi intransigeante dans les Hautes-C\u00f4tes de Beaune, o\u00f9 la transparence prime \u00e9galement sur l\u2019opulence.<\/p>\n\n<h2>Des crus Premier Cru de caract\u00e8re<\/h2>\n\n<p>Les vignes de R\u00e9mi s\u2019\u00e9tendent sur neuf hectares parmi les meilleurs climats de Meursault. Plus de deux hectares et demi de vignes village donnent naissance \u00e0 Sous La Velle, Chevali\u00e8res, Narvaux et En Luraule \u2013 chaque lieu-dit poss\u00e9dant son propre profil. S\u2019y ajoutent des parcelles dans trois Premiers Crus l\u00e9gendaires : <strong>Les Charmes<\/strong>, \u00e0 l\u2019opulence velout\u00e9e ; <strong>Les Genevri\u00e8res<\/strong> \u2013 nomm\u00e9 d\u2019apr\u00e8s les gen\u00e9vriers qui y poussaient autrefois \u2013, dot\u00e9 d\u2019une min\u00e9ralit\u00e9 tendue issue de vieilles vignes ; et <strong>Le Poruzot-Dessus<\/strong>, perch\u00e9 haut sur le coteau entre 230 et 280 m\u00e8tres, o\u00f9 les sols riches en argile engendrent des vins puissants et aptes \u00e0 la garde. Le <a href=\"https:\/\/www.lebendigeweine.de\/fr\/meursault-1er-cru-les-genevrieres-aoc-2024-remi-jobard\/\" title=\"Meursault 1er Cru Les Genevri\u00e8res 2024\">Genevri\u00e8res<\/a> d\u00e9voile toute l\u2019\u00e9tendue du savoir-faire de Jobard : dense et min\u00e9ral, sans jamais \u00eatre lourd.<\/p>\n\n<img class=\"aligncenter wp-image-219952 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie2_new.webp\" alt=\"R\u00e9mi Jobard lors d'une d\u00e9gustation dans la cave vo\u00fbt\u00e9e historique avec des f\u00fbts Stockinger\" \/>\n\n<h2>En bio depuis les ann\u00e9es quatre-vingt-dix<\/h2>\n\n<p>Bien avant que la viticulture biologique ne devienne une tendance en Bourgogne, ce domaine avait d\u00e9j\u00e0 op\u00e9r\u00e9 sa conversion. En 1994, les engrais chimiques et les pesticides ont disparu, suivis par les herbicides en 1998. Aujourd\u2019hui, l\u2019ensemble du domaine est <strong>certifi\u00e9 Ecocert<\/strong> ; les rangs de vigne sont travaill\u00e9s manuellement, enherb\u00e9s et ne re\u00e7oivent plus aucun engrais. La taille en cordon limite naturellement les rendements. \u00ab Nous avons le privil\u00e8ge de poss\u00e9der un grand terroir \u00e0 Meursault \u00bb, confie Jobard. \u00ab Tout ce que je fais \u00e0 la vigne et \u00e0 la cave a pour but de laisser ce terroir s\u2019exprimer de mani\u00e8re transparente et sans voile. \u00bb L\u2019absence de filtration de ses vins souligne cette exigence : ils acqui\u00e8rent leur stabilit\u00e9 gr\u00e2ce \u00e0 deux hivers d\u2019\u00e9levage plut\u00f4t qu\u2019\u00e0 des interventions techniques.<\/p>\n\n<h2>Au sommet, sous les radars<\/h2>\n\n<p>Le <a href=\"https:\/\/www.lebendigeweine.de\/fr\/meursault-en-luraule-aoc-2024-remi-jobard\/\" title=\"Meursault En Luraule 2024\">Meursault En Luraule<\/a> offre le go\u00fbt d\u2019un Premier Cru \u00e0 prix de Village. M\u00eame le <a href=\"\/fr\/bourgogne-aligote-aoc-2023-remi-jobard\/\" title=\"Bourgogne Aligot\u00e9 2023\">Bourgogne Aligot\u00e9<\/a> issu du lieu-dit En Buzigny, plant\u00e9 de vieilles vignes, poss\u00e8de une profondeur surprenante. La Master of Wine Sarah Marsh notait : \u00ab Les vins de R\u00e9mi sont devenus de plus en plus pr\u00e9cis et intenses au fil d\u2019une d\u00e9cennie. C\u2019est une <strong>qualit\u00e9 de pointe sous les radars<\/strong>. \u00bb Quiconque prendra son temps \u2013 et ces vins ont besoin de temps pour s\u2019\u00e9panouir \u2013 sera r\u00e9compens\u00e9 par des blancs de Bourgogne qui, par leur limpidit\u00e9 cristalline, leur fruit frais et leur min\u00e9ralit\u00e9 incisive, comptent parmi ce que Meursault produit de meilleur.<\/p>","it":"<h2>L'arte della pressatura lenta<\/h2>\n\n<p>Nella cantina del <strong>Domaine R\u00e9mi Jobard<\/strong> si trovano due enormi presse, entrambe dimensionate per lavorare le uve con la minor pressione possibile nell'arco di molte ore. Le uve <a href=\"\/it\/sorte\/chardonnay\/\" title=\"Vini Chardonnay da Vini Vivi\">Chardonnay<\/a> raccolte al mattino vengono pressate per almeno sei ore, mentre quelle vendemmiate nel pomeriggio spesso riposano sotto il torchio per tutta la notte, per ben dodici ore. Questo metodo delicato estrae solo il mosto pi\u00f9 fine, privo di sostanze amare e fenoli indesiderati. Il risultato si rivela nel bicchiere: una purezza aromatica che sorprende persino gli esperti conoscitori della Borgogna.<\/p>\n\n<img class=\"aligncenter wp-image-219951 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie1_new.webp\" alt=\"I vigneti del Domaine R\u00e9mi Jobard a Meursault al tramonto\" \/>\n\n<h2>600 litri contro 228<\/h2>\n\n<p>Mentre altri viticoltori puntano sulle classiche barrique da 228 litri, R\u00e9mi Jobard sceglie un'altra strada. I suoi vini affinano in <strong>fusti da 600 litri del maestro bottaio austriaco Stockinger<\/strong>, costruiti con rovere francese, austriaco e slavo. Il volume maggiore comporta un minore contatto con il legno per ogni litro di vino, e lo scambio di ossigeno avviene in modo pi\u00f9 lento e controllato. \u201cIl legno deve sostenere il vino, non dominarlo\u201d, spiega Jobard illustrando la sua filosofia. I vini trascorrono circa 15 mesi in questi recipienti, seguiti da un ulteriore periodo di riposo in vasca. Solo un quinto circa delle botti viene rinnovato ogni anno. Il risultato: vini dalla tessitura fine e dai tannini vellutati, che raccontano il terroir anzich\u00e9 la botte. Con un approccio altrettanto intransigente lavora <a href=\"\/it\/boris-champy\/\" title=\"Domaine Boris Champy da Vini Vivi\">Boris Champy<\/a> nelle Hautes-C\u00f4tes de Beaune, dove parimenti la trasparenza prevale sull'opulenza.<\/p>\n\n<h2>Cru Premier dal carattere spiccato<\/h2>\n\n<p>I vigneti di R\u00e9mi si estendono per nove ettari nelle migliori posizioni di Meursault. Oltre due ettari e mezzo di vigneti Village danno vita a Sous La Velle, Chevali\u00e8res, Narvaux ed En Luraule, ciascun lieu-dit con un proprio profilo. A questi si aggiungono parcelle in tre leggendari Premier Cru: <strong>Les Charmes<\/strong> con la sua opulenza vellutata, <strong>Les Genevri\u00e8res<\/strong> \u2013 cos\u00ec chiamato per i ginepri che un tempo vi crescevano \u2013 con la sua mineralit\u00e0 tesa proveniente da vecchie viti, e <strong>Le Poruzot-Dessus<\/strong> in alto sul pendio tra i 230 e i 280 metri, dove i suoli ricchi di argilla generano vini potenti e adatti all'invecchiamento. Il <a href=\"https:\/\/www.lebendigeweine.de\/it\/meursault-1er-cru-les-genevrieres-aoc-2024-remi-jobard\/\" title=\"Meursault 1er Cru Les Genevri\u00e8res 2024\">Genevri\u00e8res<\/a> mostra l'intera gamma delle capacit\u00e0 di Jobard: denso e minerale, senza mai risultare pesante.<\/p>\n\n<img class=\"aligncenter wp-image-219952 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie2_new.webp\" alt=\"R\u00e9mi Jobard durante una degustazione nella storica cantina a volta con fusti Stockinger\" \/>\n\n<h2>Biologico dagli anni Novanta<\/h2>\n\n<p>Molto prima che la viticoltura biologica diventasse una tendenza in Borgogna, questo Domaine ha cambiato rotta. Nel 1994 sono scomparsi fertilizzanti chimici e pesticidi, nel 1998 \u00e8 stata la volta degli erbicidi. Oggi l'intera tenuta \u00e8 <strong>certificata Ecocert<\/strong>: i filari vengono lavorati manualmente, inerbiti e non pi\u00f9 concimati. La potatura a cordone limita le rese in modo naturale. \u201cAbbiamo il privilegio di possedere un terroir straordinario a Meursault\u201d, afferma Jobard. \u201cTutto ci\u00f2 che faccio in vigna e in cantina serve a far s\u00ec che questo terroir si esprima in modo trasparente e senza veli.\u201d La mancata filtrazione dei suoi vini sottolinea questa ambizione: essi acquisiscono stabilit\u00e0 grazie a due inverni di affinamento, anzich\u00e9 attraverso interventi tecnici.<\/p>\n\n<h2>Verso il vertice, sotto i radar<\/h2>\n\n<p>Il <a href=\"https:\/\/www.lebendigeweine.de\/it\/meursault-en-luraule-aoc-2024-remi-jobard\/\" title=\"Meursault En Luraule 2024\">Meursault En Luraule<\/a> ha il sapore di un Premier Cru al prezzo di un Village. Persino il <a href=\"\/it\/bourgogne-aligote-aoc-2023-remi-jobard\/\" title=\"Bourgogne Aligot\u00e9 2023\">Bourgogne Aligot\u00e9<\/a> proveniente dalla posizione En Buzigny, con viti vecchie, possiede una profondit\u00e0 sorprendente. La Master of Wine Sarah Marsh ha annotato: \u201cNel corso di un decennio i vini di R\u00e9mi sono diventati sempre pi\u00f9 precisi e intensi. Questa \u00e8 <strong>eccellenza assoluta sotto i radar<\/strong>.\u201d Chi si prende il proprio tempo \u2013 e questi vini necessitano di tempo per aprirsi \u2013 viene ricompensato con bianchi borgognoni che, per limpidezza cristallina, frutto fresco e mineralit\u00e0 incisiva, appartengono al meglio che Meursault possa offrire.<\/p>","es":"<h2>El arte del prensado lento<\/h2>\n\n<p>Dos enormes prensas se alzan en la bodega de la <strong>Domaine R\u00e9mi Jobard<\/strong>, ambas dimensionadas para procesar la uva con la menor presi\u00f3n posible durante muchas horas. Las uvas de <a href=\"\/es\/sorte\/chardonnay\/\" title=\"Vinos de Chardonnay en Lebendige Weine\">Chardonnay<\/a> vendimiadas por la ma\u00f1ana se prensan durante al menos seis horas; las recogidas por la tarde, a menudo durante toda la noche, doce horas completas. Este m\u00e9todo delicado extrae \u00fanicamente el mosto m\u00e1s fino, libre de amargor y de fenoles indeseados. El resultado se revela en la copa: una pureza de aromas que sorprende incluso a los conocedores m\u00e1s experimentados de Borgo\u00f1a.<\/p>\n\n<img class=\"aligncenter wp-image-219951 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie1_new.webp\" alt=\"Vi\u00f1edos de la Domaine R\u00e9mi Jobard en Meursault al atardecer\" \/>\n\n<h2>600 litros frente a 228<\/h2>\n\n<p>All\u00ed donde otros viticultores apuestan por las cl\u00e1sicas barricas de 228 litros, R\u00e9mi Jobard elige otro camino. Sus vinos envejecen en <strong>fudres de 600 litros del maestro tonelero austriaco Stockinger<\/strong>, construidos con roble franc\u00e9s, austriaco y eslav\u00f3n. El mayor volumen supone menos contacto con la madera por litro de vino, y el intercambio de ox\u00edgeno se produce de forma m\u00e1s lenta y controlada. \u00abLa madera debe apoyar al vino, no dominarlo\u00bb, explica Jobard su filosof\u00eda. Los vinos pasan unos 15 meses en estos recipientes, seguidos de un reposo adicional en dep\u00f3sito. Solo aproximadamente una quinta parte de los toneles se renueva cada a\u00f1o. El resultado: vinos de textura fina y taninos fundidos, que hablan del terroir y no de la barrica. De manera igualmente intransigente trabaja <a href=\"\/es\/boris-champy\/\" title=\"Domaine Boris Champy en Lebendige Weine\">Boris Champy<\/a> en las Hautes-C\u00f4tes de Beaune, donde tambi\u00e9n la transparencia prevalece sobre la opulencia.<\/p>\n\n<h2>Premiers Crus con car\u00e1cter<\/h2>\n\n<p>Los vi\u00f1edos de R\u00e9mi se extienden a lo largo de nueve hect\u00e1reas en los mejores pagos de Meursault. M\u00e1s de dos hect\u00e1reas y media de vi\u00f1edos de Village aportan Sous La Velle, Chevali\u00e8res, Narvaux y En Luraule, cada lieu-dit con su propio perfil. A ello se suman parcelas en tres legendarios Premiers Crus: <strong>Les Charmes<\/strong>, con su opulencia aterciopelada; <strong>Les Genevri\u00e8res<\/strong>, llamado as\u00ed por los enebros que anta\u00f1o crec\u00edan aqu\u00ed, con su mineralidad tensa procedente de vi\u00f1as viejas; y <strong>Le Poruzot-Dessus<\/strong>, en lo alto de la ladera, entre 230 y 280 metros, donde los suelos ricos en arcilla dan vinos potentes y aptos para la guarda. El <a href=\"https:\/\/www.lebendigeweine.de\/es\/meursault-1er-cru-les-genevrieres-aoc-2024-remi-jobard\/\" title=\"Meursault 1er Cru Les Genevri\u00e8res 2024\">Genevri\u00e8res<\/a> muestra toda la amplitud del talento de Jobard: denso y mineral, pero nunca pesado.<\/p>\n\n<img class=\"aligncenter wp-image-219952 size-large rounded-corners-img\" src=\"https:\/\/www.lebendigeweine.de\/wp-content\/uploads\/2026\/01\/remi_jobard_galerie2_new.webp\" alt=\"R\u00e9mi Jobard catando en la hist\u00f3rica bodega abovedada con fudres de Stockinger\" \/>\n\n<h2>Ecol\u00f3gico desde los noventa<\/h2>\n\n<p>Mucho antes de que la viticultura ecol\u00f3gica se convirtiera en tendencia en Borgo\u00f1a, esta domaine ya se hab\u00eda convertido. En 1994 desaparecieron los abonos qu\u00edmicos y los pesticidas; en 1998 siguieron los herbicidas. Hoy toda la bodega cuenta con la certificaci\u00f3n <strong>Ecocert<\/strong>, las hileras de vi\u00f1as se trabajan a mano, se cubren con vegetaci\u00f3n y ya no se abonan. La poda en cord\u00f3n limita los rendimientos de forma natural. \u00abTenemos el privilegio de poseer un terroir magn\u00edfico en Meursault\u00bb, afirma Jobard. \u00abTodo lo que hago en el vi\u00f1edo y en la bodega sirve para que este terroir se exprese de forma transparente y sin velos.\u00bb La ausencia de filtraci\u00f3n de sus vinos subraya esta exigencia: ganan su estabilidad gracias a dos inviernos de crianza y no mediante intervenciones t\u00e9cnicas.<\/p>\n\n<h2>De inc\u00f3gnito hasta la cima<\/h2>\n\n<p>El <a href=\"https:\/\/www.lebendigeweine.de\/es\/meursault-en-luraule-aoc-2024-remi-jobard\/\" title=\"Meursault En Luraule 2024\">Meursault En Luraule<\/a> sabe a un Premier Cru a precio de Village. Incluso el <a href=\"\/es\/bourgogne-aligote-aoc-2023-remi-jobard\/\" title=\"Bourgogne Aligot\u00e9 2023\">Bourgogne Aligot\u00e9<\/a> del pago En Buzigny, de vi\u00f1as viejas, posee una profundidad que sorprende. La Master of Wine Sarah Marsh escribi\u00f3: \u00abLos vinos de R\u00e9mi se han vuelto m\u00e1s precisos e intensos a lo largo de una d\u00e9cada. Esto es <strong>calidad de primer nivel bajo el radar<\/strong>.\u00bb Quien se toma su tiempo, y estos vinos necesitan tiempo para desplegarse, ser\u00e1 recompensado con Chardonnays que, por su claridad cristalina, su fruta fresca y su mineralidad incisiva, figuran entre lo mejor que produce Meursault.<\/p>"},"parent_name":"C\u00f4te de Beaune","_links":{"self":[{"href":"https:\/\/www.lebendigeweine.de\/es\/wp-json\/wp\/v2\/product_cat\/3110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lebendigeweine.de\/es\/wp-json\/wp\/v2\/product_cat"}],"about":[{"href":"https:\/\/www.lebendigeweine.de\/es\/wp-json\/wp\/v2\/taxonomies\/product_cat"}],"up":[{"embeddable":true,"href":"https:\/\/www.lebendigeweine.de\/es\/wp-json\/wp\/v2\/product_cat\/9181"}],"wp:post_type":[{"href":"https:\/\/www.lebendigeweine.de\/es\/wp-json\/wp\/v2\/product?product_cat=3110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}