2009 Meursault Les Narvaux
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2014 - 2014
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Remi Jobard's 2011s stand out for their delineation and overall sense of harmony. Readers will find plenty to admire in these utterly delicious and approachable whites. The harvest started on August 27. The 2011s spent 12 months in oak followed by 6 months in steel. Jobard continues to experiment with aging his wines in larger foudre. I retasted both versions of the 2009 Meursault Narvaux, and found the wine aged in foudre a little bit fresher and more vibrant.
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2014 - 2014
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Remi Jobard's 2011s stand out for their delineation and overall sense of harmony. Readers will find plenty to admire in these utterly delicious and approachable whites. The harvest started on August 27. The 2011s spent 12 months in oak followed by 6 months in steel. Jobard continues to experiment with aging his wines in larger foudre. I retasted both versions of the 2009 Meursault Narvaux, and found the wine aged in foudre a little bit fresher and more vibrant.
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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.
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Jobard told me that 2010 is the greatest vintage of recent years for him, and my early tasting of these wines suggests that he's right. Crop levels were very low, and the 2010s are sappy, concentrated, serious wines for aging. He told me that while the 2008s may be more minerally, they have less gras than the 2010s. Jobard presses very slowly, extracting little in the way of gross lees, and he believes this explains the purity of his wines. Incidentally, his classically dry 2009s have likewise turned out very well. They're all in the 13.2% to 13.7% range in alcohol but have enough balancing acidity to ensure freshness and definition. "It's a rich year in which my long elevage brought more elegance to the wines," said Jobard. "I've bottled after 18 months since 1999, and I've never regretted it." (Weygandt-Metzler Importing, Unionville, PA
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2013 - 2013
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This is a striking set of wines from Remi Jobard. The wines are characterized by finesse and elegance. Jobard began harvesting on September 1. He opted for a slow pressing that lasted 6-12 hours. The wines were racked into barrel with their fine lees. New oak was 15-20%. The wines spent 12 months in oak followed by 6 months in steel. The 2009s were bottled in February and March, 2011. Jobard has also begun experimenting with larger barrels for some of his wines. The 2009 Meursault Narvaux aged in 950-liter barrel I tasted was hugely promising.
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2013 - 2013
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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
This is a striking set of wines from Remi Jobard. The wines are characterized by finesse and elegance. Jobard began harvesting on September 1. He opted for a slow pressing that lasted 6-12 hours. The wines were racked into barrel with their fine lees. New oak was 15-20%. The wines spent 12 months in oak followed by 6 months in steel. The 2009s were bottled in February and March, 2011. Jobard has also begun experimenting with larger barrels for some of his wines. The 2009 Meursault Narvaux aged in 950-liter barrel I tasted was hugely promising.
00
Subscriber Access Only
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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.
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Jobard describes his 2009s as "big, ripe and rich, creamy but not at all acid-deficient; to drink on the early side." He liked the wines from the start and thought it a shame that they had to go through malolactic fermentation. But in the end, he said, he barely felt the difference pre and post; in fact, he told me that he didn't even know when the malos finished. Jobard did much less batonnage for the 2009s than he did for his 2008s or 2007s. Incidentally, I tasted Jobard's 2008s for the first time, as he picked later than most of his neighbors and had to wait until the summer of '09 for the malos to finish. Jobard told me his 1997s and 1998s were developing quickly and that his 2000s should also be drunk now. But the 2001s are almost reduced today, and still fresh, he went on, while the 2002s are downright young.
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