2015 Meursault Poruzots 1er Cru
00
2018 - 2024
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
00
2020 - 2028
Subscriber Access Only
or Sign Up
You'll Find The Article Name Here
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
It was too early to taste Antoine Jobard’s 2016s, as the wines were still in the middle of their malolactic fermentations at the beginning of June. Jobard told me that it was very difficult to treat the vineyards in 2016 due to all the moisture in the soil in late spring and that he eventually had very little production and used no new oak barrels as there were so many tiny cuvées. “The wines have finesse but not a lot of material, and new oak would have dominated them,” he explained. He compared the '16s to his 2013s, “but with less acidity.”
I focused my attention on Jobard’s set of 2015s, which had been bottled during the weeks prior to my visit. Jobard told me that he’s “very optimistic about the 2015s,” adding that “it’s not an atypical vineyard but one of good ripeness—a bit like 2012 and fairly classic Burgundy.” He says the wines have "the iodiney side that brings one back for another glass." Jobard shortened his élevage in oak for the '15s in order to preserve freshness, and to bring a bit of reduction, noting that he thought the family’s wines in 2009 and 2003 were bottled a bit too late.
Social
© 2025 Vinous Media LLC · Privacy · Terms & Conditions