Meursault, Les Genevrières, 1er Cru, 2009

  Antoine Jobard

Meursault, Les Genevrières, 1er Cru

Violet aromas and a tense, racy acidity are often the hallmarks of a good Genevrières. An exquisite wine, beautifully aromatic, notes of fresh cut flowers, round and alluring with a cooling citrus freshness and fine minerality, long, succulent, peachy and flowery but with a vibrancy lent by flavours of fleur de sel and lime skin. Incredibly long. A beauty.

Contains Sulphites.

About Antoine Jobard

Antoine Jobard continues to improve on his father’s fine legacy; the winemaking is still very faithful to François’ traditional style with very little intervention in the cellar and a minimal new oak usage (15%), but it is clear the wines are a touch more giving in their youth than they used to be, whilst retaining their power and complexity. “A very concentrated” vintage is the Jobard’s summary of 2010, and with some of the smallest Meursault yields ever, 25 hl/ha, you can see why. These are dense, ripe and racy and show vast depth of flavour.

Appellation: Meursault

Meursault is the largest commune in the Côte de Beaune (spanning over 370ha) producing predominantly white wines. There are no Grand Cru vineyards, but its Premier Crus can equal the best white wines in the Côte de Beaune. The finest vineyards are Les Perrières, Les Genevrières, and Les Charmes. In addition Meursault has a plethora of other named vineyards that aren't Premier Cru but nonetheless show their own distinct characteristics and can offer excellent value, some of the best are Chevalières, Tessons, Clos de la Barre, Luchets, Narvaux, and Tillets. These are lower-lying than the Premiers Crus but are much more interesting than the villages wines of Puligny where the water table is higher. The low water-table is also the reason why some of the region's deepest cellars can be found in Meursault. The commune is big so the style and quality are varied. Generally speaking Meursault is known for its full body and, nutty, buttery character. The best examples have enough vitality and acidity to balance out the 'fat.'