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Domaine Antoine Jobard Meursault Blagny Premier Cru 2016

  • TA94
  • RP93
  • BH92
750ML / 0% ABV
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  • RP90
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Winemaker Notes

Critical Acclaim

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TA 94
Tim Atkin

If your preference is for racy white Burgundies that don’t necessarily emit fireworks when they’re young but are less likely to fall apart in bottle, then this is a wine for you. This is a sappy, refreshing, mouth-watering wine with some creamy oak and layers of complexity that

will emerge in the bottle with time. 2021-28

RP 93
Robert Parker's Wine Advocate
The 2016 Meursault Blagny 1er Cru has an understated bouquet at first that unwinds with subtle peppermint scents that complement the green apple and light kiwi fruit aromas. It feels delicate and never wants to grab your attention. The palate is medium-bodied with a fine line of acidity, one of Jobard's more saline wines in 2016, with very impressive control and density on the finish. You can feel this lingering in the mouth long after it has departed.
Barrel Sample: 91-93
BH 92
Burghound.com
This is aromatically similar to the Champs Gain but with the addition of ample floral character. The intensely citrus and mineral-suffused middle weight flavors possess a beguiling sense of underlying tension while delivering good length on the markedly drier but not really austere finale. While these two wines are qualitatively similar they offer two very different expressions.
Barrel Sample: 90-92
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Domaine Antoine Jobard

Domaine Antoine Jobard

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Domaine Antoine Jobard, France
François Jobard was one of the first vignerons Kermit Lynch imported when he began prospecting for wines in France in the 1970s. The relationship has endured into the next generation, and François’ son Antoine now runs the domaine. This is as classy and as consistent a property as you’ll find in Burgundy, and theirs are generally counted among the best Meursaults. Other respected vignerons like Coche and Raveneau hold these wines in the highest esteem and are generous with their praise when Jobard comes up in conversation. Among the highlights from the domaine is Jobard’s stunning Bourgogne Blanc, which is routinely one of the best to carry that appellation. Their Meursault En la Barre is an outstanding value from an assiduously tended vineyard plot located just behind their home, and their enviable line-up of premier cru white Burgundies includes Meursault Poruzots, Blagny, Genevrières, and Charmes, each with its inimitable charms. Recently, they added Tillets to their list, the excellent vineyard that Roulot fans know and love – a high-elevation, very stony lieu-dit. Finally, their Puligny-Montrachet Le Trézin comes from another steep hillside parcel above the Hameau de Blagny and is always textbook Puligny, chiseled and fine-grained. All the Jobard wines are aged in barrel and spend a lengthy period of time sur lie in their cellars in Meursault. They are amongst the last white Burgundies to come to the market every year due to their unhurried approach to vinification and typically slow malolactic fermentations. In their youth, these wines are often tightly wound with an intense mineral structure that only begins to soften with extended bottle aging. Though François and Antoine work side by side, Antoine has brought his own signature to the domaine: a more sensuous approachability to the wines, most recently evident in the 2006 and 2007 vintages, which are delicious and ready to drink immediately. That said, the Jobard legacy lives on, and the wines will still explode with intense aromas of honeycomb and stone later in life. If you just can’t wait, there’s no reason not to uncork.
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Meursault

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Known to offer a magical balance of smoothness and freshness, Meursault's quality is hard to rival. The village lies in the middle of Côte de Beaune, just south of Volnay. Meursault is said to mean “mouse’s jump” because in the past the plots producing Pinot noir and those producing Chardonnay were no more than a mouse’s jump from one another. Today the village is almost exclusively Chardonnay. A tiny bit of Pinot noir is produced here with the best coming from Les Santenots on its northern side near Volnay.

While there are no Grands Crus, Meursault’s numerous acclaimed Premiers Crus can compete with any other top-notch white Burgundy. Some to know are Les Perrières, Les Genevrières, Les Charmes, Le Poruzot, Les Bouchères and Les Gouttes d’Or.

Meursault produces outstanding village level wines as well. In general great Premiers Crus and even village level Meursault (Chardonnay) have enticing aromas of lime peel, tropical fruit, crushed rocks, spice and hazelnut. On the palate there is a wonderful balance of brightness and a seductive length with flavors of white peach, pineapple and citrus.

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SOU913194_2016 Item# 515560

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