2023 Antoine Jobard Bourgogne Blanc
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Body: full-bodied. Fuller than most white wines from ; 13.5% alcohol.
Acidity: fairly high. from the fairly cool climate of .
Aromas: stone fruit, tropical fruit and orchard fruit, typical of
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Log inAfter 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, partly new oak and partly 2nd & 3rd fill. The Antoine Jobard Bourgogne Blanc is, of course, 100% Chardonnay. This fine Burgundy is a beautiful straw-yellow in the glass and offers flavors of ripe fruit and citrus followed by medium-bodied, juicy flavors of a hint of green and yellow apple with a very light and refined touch of oak. This Burgundy, too, is a paragon of Jobard's pure and understated style.
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.
Character
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Wine features
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 Bourgogne Blanc van Antoine Jobard toont een lichte tot medium body met rijp fruit en citrus, aangevuld door een verfijnd vleugje eikenhout en een frisse, groene en gele appelsignatuur. Het profiel is helder en zuiver, waardoor hij elegant maar ook karaktervol blijft. Perfect als borrelwijn op het terras; combineer hem met lichte hapjes zoals gravad lax, zeevruchten of geitenkaas, en serveer licht koel. Een beetje moderne dus, maar altijd in Bourgognes stijl, waardoor de wijn fris en uitnodigend blijft bij fingerfood en kleine bites. Note: I attempted to address all 3 requested points within 2-3 sentences, but the third bullet about "specifieke bereidingswijzen" is included by suggesting serving temperature and pairing; if you want explicit cooking methods, I can adapt.
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