The scion of one of Burgundy’s more famous families, Remi Jobard took over from his father in 1996 and converted the vineyards to organic farming, receiving certification in 2011. Drawn from a tiny .62 hectare parcel in one of Meursault’s most classic cli Read more...

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The scion of one of Burgundy’s more famous families, Remi Jobard took over from his father in 1996 and converted the vineyards to organic farming, receiving certification in 2011. Drawn from a tiny .62 hectare parcel in one of Meursault’s most classic climats, this organically-certified effort ferments on native yeasts in a combination of new and used barrels before another 6 months in tank to allow its flavors to integrate. Belying what one has come to expect from the famous site, Jobard’s Meursault is dedicated to purity and finesse, with wet stone, orchard fruit and mint combining to almost ‘Chablisian’ effect.
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