Presentation
Rémi Jobard took over the family estate from his father Charles in 1993. He radically altered farming practices, eliminating the use of fertilizers and weedkillers and tackling yield reduction, resulting in spectacular progress for his wines. Today, Rémi Jobard is considered one of Meursault's finest producers. The 9-hectare estate is entirely organic and has been certified since 2008. His aim is to produce wines that are pure, clean and precise, with no woody aromas.
Location
A 0.44 ha parcel located at 300 meters altitude on the upper slopes of Meursault.
Terroir
Poor, very stony, and shallow clay-limestone soils, ideal for producing wines of tension and precision.
In the vineyard
Meticulous vineyard work throughout the year, with careful soil management and respectful, low-intervention treatments.
Harvest
Manual harvesting with selective grape sorting.
Winemaking
Fermentation and ageing in Austrian Stockinger demi-muids, known for their finesse and neutrality.
Ageing
Aged 50% in barrels (20% new oak) and 50% in large, seasoned foudres to preserve the wine’s freshness and structure.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 70 years old
Serving
Serving temperature: 12 to 14°C
Ageing potential
5 to 10 years
Tasting
From a high-altitude site above the village of Meursault, the “Les Chevalières” climat yields a Chardonnay of great clarity and precision. The nose opens with subtle aromas of lemon zest, green apple, white flowers, and flint. With aeration, deeper notes emerge, fresh almond and wet chalk. On the palate, the wine is defined by its minerality, structured around a vibrant acidity that drives a long, crystalline finish. A high-altitude Meursault with serious ageing potential, marked by restraint and verticality.
Food pairings
This Meursault “Les Chevalières” pairs beautifully with refined, structured dishes. Serve it with sole meunière, a citrus-marinated sea bass tartare, or Bresse chicken in a light herb cream sauce. It also complements elegant vegetarian dishes such as baked fennel gratin with parmesan or creamy polenta with green asparagus. For cheese, choose aged goat’s cheese or a young Comté, served slightly chilled.
