Lijst van producten op wijmhuis Domaine Antoine Jobard

Met de komst van Antoine is de stijl van de wijnen licht veranderd. Door enkele kleine wijzigingen tijdens het wijnmaken zijn ze toegankelijker en verfijnder geworden.

Na diverse jaren naast zijn vader te hebben gewerkt, heeft Antoine sinds 2007 officieel de leiding over dit prestigieuze bezit. Met de komst van Antoine is de stijl van de wijnen licht veranderd. Door enkele kleine wijzigingen tijdens het wijnmaken zijn ze toegankelijker en verfijnder geworden. Ik vind dat de kwaliteit nog verder is toegenomen en naar mijn mening heeft Jobard een van de mooiste series 2013 gemaakt van alle witproducenten die ik heb bezocht. Antoine geeft er de voorkeur aan met fijnere lie’s dan zijn vader te werken. Verder bottelt hij de wijn in april/mei van het tweede jaar volgend op de oogst. Het zijn details, maar de kwaliteit van de wijnen is hierdoor verder gestegen. Wat betreft het werk in de wijngaarden is er niets veranderd. De Jobards maken lange dagen in de wingerd. Hun 5 hectare wordt streng gesnoeid en men werkt uitsluitend met weinig productieve soorten om de opbrengsten laag te houden. In de kelder geeft Jobard zijn wijn de tijd. Na een trage vergisting (de kelders van Jobard zijn bijzonder koud) waarbij uitsluitend gebruik wordt gemaakt van de natuurlijke gistculturen, rijpen de wijnen langdurig op hun bezinksel. De wijnen worden na zo’n 18 maanden zonder filtering gebotteld. Jobards wijnen zijn geconcentreerd maar zeker niet dik, het houtgebruik is zeer gedoseerd en de wijnen bezitten fraaie zuren en veel mineraliteit waardoor ze geweldig kunnen rijpen. John Gilman: “This is one of the very finest white Burgundy domaines to be found anywhere in the Côte de Beaune.” Neal Martin: “It has been three or four years since I last tasted with Antoine and my memories were of a young man learning the ropes from his father. Now he comes across as a fully-fledged, fully-formed winemaker and, just like Jobard père, he is furnishing wine lovers with what I regard as some of the best Meursault out there. Antoine enthused about the quality of the 2013s, praising the acidity and the gras-like personalities of his wines. There certainly form an impressive bunch, standouts being a marvellous Meursault Genevrières that is underpinned by fabulous mineralité, flanked by a heavenly Meursault Charmes. It was good to see Antoine Jobard and see for myself that with the passing of one generation to another, the wines have gone from strength to strength.”

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.

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Meursault Blagny 1er Cru 2014, Antoine Jobard
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Prijs
€ 89,50

Prachtige, grote witte bourgognewijn met minerale en florale expressie van de beroemde 1er Cru gaard Blagny.

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