The 2020 Meursault Genevrières 1er Cru has a subtle reduction on the nose that enhances the aromatics. It is well-defined, with more yellow fruit in situ, crushed stone and rosemary oil. The oak is very well integrated. The palate is energetic and tensile from the start, with the reduction just right. It is not a deep Genevrières, yet taut and linear, almost Puligny-like towards the sustained finish. Excellent, though it needs bottle age to work through the reduction. Tasted blind at the annual Burgfest tasting. (Neal Martin, Vinous, July 2024)
The 2020 Meursault Genevrières 1er Cru has a subtle reduction on the nose that enhances the aromatics. It is well-defined, with more yellow fruit in situ, crushed stone and rosemary oil. The oak is very well integrated. The palate is energetic and tensile from the start, with the reduction just right. It is not a deep Genevrières, yet taut and linear, almost Puligny-like towards the sustained finish. Excellent, though it needs bottle age to work through the reduction. Tasted blind at the annual Burgfest tasting. (Neal Martin, Vinous, July 2024)
Jul 16th, 2024
Notes from La Paulee 2023 in NYC. Crushed stone. Oak spices and oak textures. Yellow apple and apricot. Elevated acidity, med+ finish on acidity.
Notes from La Paulee 2023 in NYC. Crushed stone. Oak spices and oak textures. Yellow apple and apricot. Elevated acidity, med+ finish on acidity.
Jun 11th, 2023
On opening it was bright with nice citrus aroma. A pretty quick slide into an advanced state. Creamy, oaky, oxidized. Not terrible but not totally sound either. Too bad.
On opening it was bright with nice citrus aroma. A pretty quick slide into an advanced state. Creamy, oaky, oxidized. Not terrible but not totally sound either. Too bad.
Jun 10th, 2013
2022/6. A gloriously delicious bottle - a rich yellow color, with elements of both nutty, honeyed maturity and deep fruit and minerality, plus Genevrières spice. The best Jobard I’ve had in a while. This and the 2005 Roulot Clos de Mon Plaisir give hope that my cellar isn’t a disaster after all - maybe it’s better for whites than reds, and the latter should be out at a slightly higher temperature?
2022/6. A gloriously delicious bottle - a rich yellow color, with elements of both nutty, honeyed maturity and deep fruit and minerality, plus Genevrières spice. The best Jobard I’ve had in a while. This and the 2005 Roulot Clos de Mon Plaisir give hope that my cellar isn’t a disaster after all - maybe it’s better for whites than reds, and the latter should be out at a slightly higher temperature?
Aug 30th, 2022
One of my few bottles of 2004 from Jobard not marred by oxidation or defective cellar practice. Still golden in color and waves of citrus, tropical fruit and flowers on the nose and palate. Great structure and depth. Long finish. Hope the remaining few are as good.
One of my few bottles of 2004 from Jobard not marred by oxidation or defective cellar practice. Still golden in color and waves of citrus, tropical fruit and flowers on the nose and palate. Great structure and depth. Long finish. Hope the remaining few are as good.
Feb 23rd, 2016
Phenomenal tropical fruit and malolactic, especially for its age. Kiwi, strawberry, vanilla, caramel, while being extremely well integrated and developing perfectly over a long time on the palate. Stunningly good.
Phenomenal tropical fruit and malolactic, especially for its age. Kiwi, strawberry, vanilla, caramel, while being extremely well integrated and developing perfectly over a long time on the palate. Stunningly good.
Jan 31st, 2016
Meursault, Côte de Beaune, Burgundy, France
