2020 Antoine Jobard Puligny-Montrachet Le Trézin

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0.75 l · 13%
130.00

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Only 3 left

  • 100%

How does this wine taste?

How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.

How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.

How fresh and juicy the wine is: acidity makes your mouth water. High acidity tastes lively and refreshing, low acidity soft and round.

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After working alongside his father for several years, Antoine has officially been in charge of this prestigious estate since 2007. Although Francois has been enjoying his retirement for a few years now, he can still be found in the vineyards and cellar almost daily to assist his son. With Antoine's arrival, the style of the wines has changed slightly. Through a few minor changes during winemaking, they have become more accessible and refined, without losing character. Antoine prefers to work with finer lees than his father. Furthermore, he bottles the wine in April/May of the second year following the harvest. These are just details, but the quality of the wines has improved further as a result.

The Antoine Jobard Puligny-Montrachet le Trezin has a pronounced clarity on the nose: fresh lime and Granny Smith apples and a hint of chalk/mineral. After swirling, we detect aromas of peach, white flowers, freshly baked bread, and hazelnuts in this fine Jobard Puligny-Montrachet Le Trézin. The wine is medium-bodied, satiny, and charming, unifying bright acidity with a generous core of fruit.

Character

Drinking window
2024 – 2040 Vintage 2020 · ready from 2024 · until 2040
Oak aging
Yes

The wine

Type of Wine
Grapes
  • 100%
Vintage
2020
Tasting Profiles
DroogMiddelvolSteenfruitTropisch fruitWit fruitHoutgerijpt

Origin

Country
Region
Appellation
Winery

Bottle

Content
0.75 l
Alcohol
13%
Closure
Cork

Wine features

Moments
Indruk maken & cadeau

Parker

91

Vinous

92

This winery is one of the most stylish and consistent wineries to be found in Burgundy and the wines of this winery are usually paired with the best Meursalts. Other famous wineries such as Coche and Ravenau see Jobard as the ultimate example when it comes to meursault wines.

After working alongside his father for several years, Antoine has been officially in charge of this prestigious property since 2007. Although Francois has been able to enjoy his retirement for several years, he can still be found almost daily in the vineyards and cellar to assist his son. With the arrival of Antoine, the style of the wines has changed slightly. Some minor changes during winemaking have made them more accessible and refined, without sacrificing character. Antoine prefers to work with finer lie's than his father. He also bottles the wine in April / May of the second year following the harvest. These are only details, but the quality of the wines has increased further. Nothing has changed with regard to the work in the vineyards. The Jobards work long hours in the vine. Their 5 hectares are severely pruned and they only work with unproductive varieties to keep yields low. In the cellar, Jobard gives his wine time. After slow fermentation (Jobard's cellars are particularly cold), using only the natural yeast cultures, the wines are left to mature for a long time. The wines are bottled without filtering after about 18 months. Jobards wines are concentrated but not thick, the wood used is highly dosed and the wines have nice acidity and lots of minerality makes them great to rijpen.Alle wines from winery Jobard be in a vessel old and spend a long sur lie in the cellars from the winery in Meursault.

Deze Puligny-Montrachet toont verfijnde aroma's van witte perzik, Granny Smith appel en citrus, met tonen van versgebakken brioche, hazelnoot en een krijtachtige mineraliteit, en een satijnachtige textuur met levendige zuren. Daardoor snijdt de wijn mooi door de rijkdom van schelp- en schaaldieren en kreeft, vult hij romige risotto of gevogelte met een lichte roomsaus aan en harmonieert hij met nootachtige kazen zoals Comté zonder ze te overstemmen. Specifiek werken gegrilde of licht gebakken tarbot en zeetong, gegratineerde coquilles of coquilles met beurre blanc, en een romige paddenstoelenrisotto bijzonder goed.

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