Remi Jobard

Remi Jobard - modern, different Burgundy

Remi Jobard - behind this name stand wines from the traditional region of Burgundy, which are produced according to biodynamic cultivation principles. The winery is located in the wine village of Meursault, which is known for its white wines. Typical of Burgundy, many vineyards are classified, with 18 different Premier Cru sites in the village alone. One looks for a Grand Cru site here in vain, why this is so and never one was classified, one does not know even in the wine world so exactly. Nevertheless, ideal growing conditions for top wines are found here, and Remi Jobard also produces them. Contrary to many winemakers, however, he has chosen to break up old traditions somewhat, but without letting quality suffer.

The terroir of Remi Jobard's vineyards

The soils in Meursault (as in many places in Burgundy) are strongly characterized by limestone. However, the soil layer varies considerably, and so the wines in the commune also vary considerably in character from parcel to parcel. What they have in common, however, is the mineral character that distinguishes the white wines of the region. 

The grape variety of choice is Chardonnay, one of the great and noblest white wine grape varieties, and Pinot Noir for the noble red wines. The plots of these vines are located at Remi Jobard on various Premier Cru sites in the Meursault area, for example on:

• Les Vignes Rondes, 1er Cru below the village of Monthelie, clay-limestone soil
• Les Santenots, located between Volnay and Meursault, belongs to the latter in terms of area. Stony, calcareous soils with high iron content. Specificity: Pinot Noir is labeled as Volnay, Chardonnay as Meursault

Some of Remi Jobard's parcels are also characterized by very old vines, from which he produces his Vielles Vignes wines. For example, the sites Les Chevalières with vines dating back to 1940 and the first site Le Pouruzot-Dessus, which was last planted in 1944.

Remi has been farming the estate since 1994, and in 2008 he began the organic certification of his vineyards, which was completed in 2011. The orientation of the winery to biodynamic management is the next step, which he is currently taking.

In the cellar of Remi Jobard - original and direct

In the cellar, Remi Jobard relies more on observation than active intervention. In his eyes, the raw material is so good that tinkering with the wine would harm it far too much instead of leaving it natural. Accordingly, he is also no friend of short-term fads in the wine world, for which he would have to bend his wines.

While small pièce barrels are often used in Burgundy, which give the wine many toasty aromas due to the strong toasting, Remi Jobard approaches this more cautiously. Instead of the small barrels with a capacity of about 228 liters, the cellar relies on Tonneaux and Fuder, which hold about 600 liters and come from the Austrian barrel maker Stockinger. The usual high proportion of new wood is also cut back, with only one-fifth renewed per vintage. This makes the wines' melt, tannins and toasty aromas more delicate, and the minerality comes more to the fore.