2022 Antoine Jobard Meursault
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| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2022 |
| Grape | |
| Content (Alc) | 0.75 ltr (13.5%) |
| Drink window | 2025 - 2048 |
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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.
For this Burgundy, the organically grown grapes are pressed in whole bunches, and fermentation begins in oak with natural yeast. They then undergo aging in 225-350L oak barriques, consisting partly of new oak and partly of second and third fill oak. The 2022 Meursault Village, a blend of Jobard's lieux-dits—which has been the case for three vintages now—has a classic nose of orchard fruit, walnut, and a hint of crushed stone. The palate is very well balanced, with an opening of lime and citrus peel, fresh acidity, and a touch of richness towards the finish.
FUN FACT: In the 'Attachments' tab, you will find the official factsheet for this fine wine. We will automatically send this to you upon ordering this wine. The wine is stored in our climate-controlled Wine Warehouse, and if you come to collect the wine, you will often receive a nice discount. You will see your discount immediately when you select 'Pick up' on the checkout page. We are located in Dordrecht, almost next to the A16, with ample parking. Click here for our address.
| Packing information | Box |
|---|---|
| Block Bundle Options | No |
| Type of Wine | White |
| Country | France |
| Region | Bourgogne |
| Appellation | Meursault |
| Winery | Antoine Jobard |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2025 |
| Drinking till | 2048 |
| Alcohol % | 13.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 92 |
| Tasting Profiles | Fris, Houtgerijpt, Mineraal, Rond, Steenfruit, Wit fruit |
| Drink moments | Cadeau!, Indruk maken, Lekker luxe |
| Sommy Pairing Beschrijving | Deze Meursault toont rijp boomgaardfruit, een vleugje walnoot, frisse citrusschil en een subtiele mineraliteit met een zacht, enigszins romig mondgevoel. Daardoor snijdt de wijn mooi door de rijkere tonen van gevogelte en volle kaassoorten, terwijl de frisse zuurgraad en minerale achtergrond perfect aansluiten bij witte vis en schelp- en schaaldieren zonder hun verfijnde smaken te overstemmen. Probeer hem bij geroosterde of in de pan gebraden kip met lichtroom- of citroensaus, gegrilde of lichtgebakken witte vis, gebruinde coquilles of schaal- en schelpdieren in een beurre blanc, of bij zachte kazen zoals een jonge Comté of romige geitenkaas. |
Vinous
(90-92)
Drinking Window
2025 - 2038
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Meursault Village, a blend of Jobard's lieux-dits, which has been the case for three vintages now, has a classic nose of orchard fruit, walnut and a touch of crushed stone. The palate is very well-balanced with a lime and citrus peel opening, crisp acidity and a little fatness towards the finish. Very fine.
- By Neal Martin on October 2023
Antoine Jobard now spreads his talents between white and reds since leasing organically-farmed vines from Pommard-based producer Domaine André Mussy in 2019. Down in his barrel cellar, we began by discussing the vintage in the spotlight. “It was easier than 2021. It was warm,” he explains. “We started picking on August 25 and finished on August 31. It was quite quick. The sanitary conditions were good, without frost or hail. Yields were around 52hL/ha, but in fact, 2023 is about the same volume. The pH was approximately 3.30 to 3.35, which is not that low, but the wines taste fresh overall. They have power in the mouth, though they’re not heavy, and there is around half a degree less alcohol than in 2019. That is the difference. The whites have been racked just before the harvest with 30% to 50% in barrel, the Premier Crus all raised in 15% new oak, and the rest in vat. The Bourgogne Blanc has just been bottled, and the rest will be bottled next spring. The reds will be bottled in November.” Antoine Jobard had big shoes to fill following his father François, but this is a grower with the “touch” when it comes to Meursault. A flotilla of wonderful cuvées from around the appellation displayed marvellous extract and purity, crowned by a tensile Genevrières that elicited an audible “wow” from yours truly. I still think Jobard is finding his feet with the work-in-progress reds that are a bit rustic at times, though the Pommard Les Pezerolles, as I write in my note, deserves a round of applause.
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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 Meursault toont rijp boomgaardfruit, een vleugje walnoot, frisse citrusschil en een subtiele mineraliteit met een zacht, enigszins romig mondgevoel. Daardoor snijdt de wijn mooi door de rijkere tonen van gevogelte en volle kaassoorten, terwijl de frisse zuurgraad en minerale achtergrond perfect aansluiten bij witte vis en schelp- en schaaldieren zonder hun verfijnde smaken te overstemmen. Probeer hem bij geroosterde of in de pan gebraden kip met lichtroom- of citroensaus, gegrilde of lichtgebakken witte vis, gebruinde coquilles of schaal- en schelpdieren in een beurre blanc, of bij zachte kazen zoals een jonge Comté of romige geitenkaas.
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