White, For laying down

2016 St Aubin, Sur le Sentier du Clou, 1er Cru, Domaine Antoine Jobard

2016 St Aubin, Sur le Sentier du Clou, 1er Cru, Domaine Antoine Jobard

White | For laying down | Francois et Antoine Jobard | Code:  49429 | 2016 | France > Burgundy > Cote de Beaune > Saint Aubin | Chardonnay | Medium Bodied, Dry | 13.0 % alcohol

Prices: 

En Primeur

Bottle 6 x 75cl 4cs

£210.00
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The Producer

Francois et Antoine Jobard

Francois et Antoine Jobard

François Jobard is as quiet as they come. He has been making top rate Meursault for 50 years in a very understated way, starting work with his father in 1957. However tastings at the domaine have become a little more voluble, since 2002 when son Antoine joined François, the label mentioning both names. This quiet and unassuming grower has nearly 5 hectares of vines in Meursault and produces a minuscule 2,000 cases a year. From 2007 the design has changed and the name has evolved to Domaine Antoine Jobard. But Clint Eastwood look-alike François has still been in evidence when I go to taste at the domaine.

The winemaking is traditional here - Jobard abhors the excessive use of new oak and extended lees stirring which he feels merely serve to flatter the wines when young, yet add little to their long-term ageing potential. If you like Meursaults that are big, broad and oaky, and are as yellow as French headlights, then this may not be the domaine for you. However, if you like Meursaults that are taut, mineral, complex and refined, then François Jobard is your man. Like their maker, his wines reflect an unhurried restraint, competence, dedication and precision, giving them complex and elegant characteristics.

His wines are not flamboyant but are graceful and steely and display astonishing mineral intensity and finesse. François Jobard wines taste superb in the barrel but then need years in bottle before they show their qualities. They are aged in barrel for two years and then bottled with a reasonably heavy dose of sulphur to ensure their longevity at the expense of youthful charm. Probably the key to this style though is the decision not to settle the solids out of the juice before it goes to barrel for fermentation. Antoine does not intend to make significant changes, except to the label, though there will surely be some fine tuning. Already the wines are bottled just a few months earlier, to avoid a second summer in barrel.
 
Their small plot of Blagny rouge which always made a rather austere wine has been pulled out and replanted with chardonnay so the domaine is now entirely white.

Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.

The Grape

Chardonnay

Chardonnay

Chardonnay is the "Big Daddy" 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.

The Region

Saint Aubin

Saint Aubin

Though tucked away in a side valley behind the two ‘Montrachet’ villages, Saint-Aubin is a great source of fine, steely white Burgundy and some attractively fruity reds. Production used to be about 50:50 between the two colours, but the whites have become the more sought-after and now represent two-thirds of the crop. There is a significant difference however between the best Premiers Crus – such as En Remilly – and the vineyards tucked away further up the valley.

  • 80 hectares of village Saint-Aubin
  • 156 hectares of Premier Cru vineyards (15 in all). The finest include En Remilly, Murgers des Dents de Chien, La Chatenière, Les Frionnes
  • Recommended producer: Hubert Lamy

En Primeur Details
 
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