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 0.78 ha parcel located near the heart of the village of Meursault.
Terroir
Gravelly soils on a relatively dry and well-drained plot, contributing to finesse and approachability.
In the vineyard
Sustainable vineyard management with manual soil work, limited treatments, and yield control to ensure concentration and balance. Grapes are hand-picked at full maturity.
Harvest
Manual harvesting to preserve fruit quality and precision.
Winemaking
Fermentation and ageing in Austrian Stockinger demi-muids to respect the purity of the terroir.
Ageing
Aged 50% in barrels (20% new oak), and 50% in large seasoned foudres, for complexity without heaviness.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 30 years old
Serving
Serving temperature: 12 to 14°C
Ageing potential
5 to 10 years
Tasting
From a lower-slope site with deeper, more clay-rich soils, the Meursault “Sous la Velle” reveals a naturally rounded and generous profile. The nose offers ripe white fruit aromas—peach, pear—alongside notes of hawthorn blossom, fresh butter, and warm brioche. Subtle vanilla from the oak ageing adds gentle complexity without overshadowing the fruit. The palate is silky and voluminous, lifted by a fine, well-integrated acidity that gives length and poise. A charming, accessible Meursault that faithfully reflects the gourmandise of its terroir.
Food pairings
This Meursault “Sous la Velle” pairs beautifully with free-range chicken in a creamy mushroom sauce, oven-roasted monkfish with saffron, or a white asparagus risotto with shaved parmesan. On the vegetarian side, it complements dishes like roasted butternut squash gratin, leek quiche, or a caramelised onion tart. For cheese, opt for rich, creamy styles such as Brillat-Savarin, Chaource, or a gently ripened Camembert, served just above cellar temperature.
