2022 Antoine Jobard Saint-Aubin 1er Cru Sur le Sentier du Clou
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| Type of Wine | White |
|---|---|
| Country | France |
| Region | |
| Appellation | |
| Winery | |
| Vintage | 2022 |
| Grape | |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2025 - 2040 |
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Description
After working alongside his father for several years, Antoine has officially been in charge of this prestigious property 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 every day to assist his son. With the arrival of Antoine, the style of the wines has changed slightly. Due to a few minor changes during the winemaking process, they have become more accessible and refined, without losing any of their 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 further increased as a result.
The 2022 Saint-Aubin Sur Le Sentier du Clou 1er Cru has a tightly wound, flinty/smoky bouquet that opens up nicely in the glass, but there is only a hint of reduction at this point. The palate is well balanced with a soft attack and light tropical notes mixed with lemon peel, leading to a powerful, mouth-filling finish.
Specifications
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Saint-Aubin |
| Winery | Antoine Jobard |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2025 |
| Drinking till | 2040 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 91 |
| Tasting Profiles | Complex, Droog, Fruitig, Houtgerijpt, Krachtig, Mineraal, Rond, Vol, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Professional Reviews
Vinous
(89-91)
Drinking Window
2025 - 2035
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Saint-Aubin Sur Le Sentier du Clou 1er Cru has a tightly wound, flinty/smoky bouquet that opens nicely in the glass, but there is just a touch of reduction at the moment. The palate is well-balanced with a plush entry and light tropical notes mixed with lemon zest, leading to a powerful, mouth-filling finish. Delicious.
- 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.
After working alongside his father for several years, Antoine has officially been in charge of this prestigious property 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 every day to assist his son. With the arrival of Antoine, the style of the wines has changed slightly. Due to a few minor changes during the winemaking process, they have become more accessible and refined, without losing any of their 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 further increased as a result.
The 2022 Saint-Aubin Sur Le Sentier du Clou 1er Cru has a tightly wound, flinty/smoky bouquet that opens up nicely in the glass, but there is only a hint of reduction at this point. The palate is well balanced with a soft attack and light tropical notes mixed with lemon peel, leading to a powerful, mouth-filling finish.
| Type of Wine | White |
|---|---|
| Country | France |
| Region | Bourgogne |
| Appellation | Saint-Aubin |
| Winery | Antoine Jobard |
| Grape | Chardonnay |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2022 |
| Drinking as of | 2025 |
| Drinking till | 2040 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Vinous rating | 91 |
| Tasting Profiles | Complex, Droog, Fruitig, Houtgerijpt, Krachtig, Mineraal, Rond, Vol, Wit fruit |
| Drink moments | Cadeau!, Lekker luxe, Met vrienden, Open haard, Romantisch |
Vinous
(89-91)
Drinking Window
2025 - 2035
From: Now, For My Latest Trick: Burgundy 2022 (Jan 2024)
The 2022 Saint-Aubin Sur Le Sentier du Clou 1er Cru has a tightly wound, flinty/smoky bouquet that opens nicely in the glass, but there is just a touch of reduction at the moment. The palate is well-balanced with a plush entry and light tropical notes mixed with lemon zest, leading to a powerful, mouth-filling finish. Delicious.
- 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.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
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.