Domaine Antoine Jobard Meursault Poruzots Premier Cru (1.5 Liter Magnum) 2018
Antoine ‘s main philosophy is that the most important part of the work is done in the vineyards. The wine making is traditional with up to 20% use of new oak, and standard bariques are in use. The wines are aged for a longer than common period of 18-24 months. The resulting wines are classic, mineral & complex Meursaults that are famous for their long bottle aging potential.
Critical AcclaimAll Vintages
Barrel Sample: 91-94
Barrel Sample: 92-94
With the 2018 Meursault 1er Cru Poruzots, Jobard's portfolio takes a step up in density and concentration. Wafting from the glass with notes of crisp Anjou pear, fresh bread, toasted almonds and white flowers, it's medium to full-bodied, bright and layered, with tangy acids, chalky extract and an elegant, fine-boned profile.
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.
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 it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.