Remi Jobard
Rémi Jobard said that he began picking on September 1 noting that "I was
afraid of losing too much acidity so it was important to begin earlier than
normal. There was plenty of sugar as potential alcohols were in the 13 to 13.5%
range and I've basically never seen cleaner fruit. The wines are highly aromatic
with good underlying material and really good balance. I think they will offer
much to like and be enjoyable almost immediately." BURGHOUND
This is a striking lineup of 2009s from Remi Jobard. The wines are characterized by finesse and elegance. Jobard began harvesting on September 5th. He opted for a slow pressing that lasted 6-12 hours. The wines were racked into barrel with their fine lees. New oak was 15-20%. The wines spent 12 months in oak followed by 6 months in steel. The 2009s were bottled in February and March, 2011. Jobard has also begun experimenting with larger barrels for some of his wines. The 2009 Meursault Narvaux aged in 950-liter barrel I tasted was hugely promising. ANTONIO GALLONI
This is a striking lineup of 2009s from Remi Jobard. The wines are characterized by finesse and elegance. Jobard began harvesting on September 5th. He opted for a slow pressing that lasted 6-12 hours. The wines were racked into barrel with their fine lees. New oak was 15-20%. The wines spent 12 months in oak followed by 6 months in steel. The 2009s were bottled in February and March, 2011. Jobard has also begun experimenting with larger barrels for some of his wines. The 2009 Meursault Narvaux aged in 950-liter barrel I tasted was hugely promising. ANTONIO GALLONI