2009 Meursault, Poruzots, 1er Cru, Domaine Antoine Jobard, Burgundy

2009 Meursault, Poruzots, 1er Cru, Domaine Antoine Jobard, Burgundy

Product: 20091232875
 
2009 Meursault, Poruzots, 1er Cru, Domaine Antoine Jobard, Burgundy

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Description

The bouquet of this Meursault from Domaine Antoine Jobard shows real nobility, while the palate is multi-layered, muscular yet also precisely defined. There is an amazing energy too and this is unquestionably as good a Poruzots as we can remember.

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Critics reviews

Wine Advocate92/100
The 2009 Meursault Poruzots comes across as quite inward and cool in its persistent minerality. The Poruzots is texturally beautiful, but it isnt an immediate 2009, rather it is a wine that needs at least a few more years in bottle. There is no shortage of finesse here. I am very interested in seeing the direction this wine takes over the next few years. It is a fascinating effort. Anticipated maturity: 2014+.
Antonio Galloni - 31/08/2011 Read more
Jancis Robinson MW16.5/20
Fine, quite racy and electric with lots of richness on the finish. Good structure.
(Jancis Robinson MW, jancisrobinson.com, January 2011) Read more

About this WINE

Domaine Antoine Jobard

Domaine Antoine Jobard

This white-wine focused domaine is renowned for its steely, taut Meursault. Antoine joined his father, François, here in 2002. He assumed sole charge in ’07, after his father’s 50th vintage. Initially, any changes were minimal.

Now, there’s a clear move towards earlier bottling, with two winters in barrel no longer seen as the yardstick. This is both a stylistic choice and a response to warmer and earlier harvests.

All decisions are now taken with a view towards greater flexibility, allowing more or less reduction from barrel age as required.

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Meursault

Meursault

There are more top producers in Meursault than in any other commune of the Côte d’Or. Certainly it is the most famous and popular of the great white appellations. Its wines are typically rich and savoury with nutty, honeyed hints and buttery, vanilla spice from the oak.

Even though it is considerably larger than its southerly neighbours Chassagne and Puligny, Meursault contains no Grands Crus. Its three best Premiers Crus, however – Les Perrières, Les Genevrières and Les Charmes – produce some of the region’s greatest whites: they are full, round and powerful, and age very well. Les Perrières in particular can produce wines of Grand Cru quality, a fact that is often reflected in its price. Meursault has also been one of the driving forces of biodynamic viticulture in the region, as pioneered by Lafon and Leflaive.

Many of the vineyards below Premier Cru, known as ‘village’ wines, are also well worth looking at. The growers vinify their different vineyard holdings separately, which rarely happens in Puligny or Chassagne. Such wines can be labelled with the ‘lieu-dit’ vineyard alongside (although in smaller type to) the Meursault name.

Premier Cru Meursault should be enjoyed from five to 15 years of age, although top examples can last even longer. Village wines, meanwhile, are normally at their best from three to 10 years.

Very occasionally, red Meursault is produced with some fine, firm results. The best red Pinot Noir terroir, Les Santenots, is afforded the courtesy title of Volnay Santenots, even though it is actually in Meursault.

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Chardonnay

Chardonnay

Chardonnay is often seen as the king of white wine grapes and one of the most widely planted in the world It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.

Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.

Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.

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