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 0.51 ha parcel located in the upper part of "Dessus de Poruzots".
Terroir
Predominantly limestone soils in this elevated section of the cru.
In the vineyard
Vineyard care is meticulous: manual soil work, canopy management, yield control, and treatments kept to a minimum. The high positioning of the parcel enhances ripeness while preserving freshness and minerality.
Harvest
Manual harvest with careful selection to ensure optimal ripeness and balance.
Winemaking
Fermentation and ageing in Austrian Stockinger demi-muids for a gentle, controlled evolution of the wine.
Ageing
Aged 50% in barrel (20% new), 50% in large, neutral oak foudres, followed by 6 months in stainless steel before bottling.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 60 years old
Serving
Serving temperature: 12–13°C
Ageing potential
5 to 10 years
Tasting
The Meursault Premier Cru “Poruzot” from Domaine Rémi Jobard asserts itself with presence and depth. From old vines rooted in structured clay-limestone soils, it delivers an intense bouquet of ripe white fruits, orange zest, fresh almond, and warm stone, lifted by a discreet touch of toasty oak. On the palate, it is full-bodied and textured, yet balanced by a finely integrated acidity. The finish is long, mouthwatering, and marked by a firm mineral tension and a hint of sea spray. A Meursault of power and poise, crafted for the table and built to age.
Food pairings
This Meursault Poruzot calls for refined, gastronomic dishes to match its structure. It will shine alongside veal filet with morels, pan-seared Breton lobster with salted butter, or roast turbot with celeriac purée. For elevated vegetarian pairings, consider creamy polenta with wild mushrooms, Jerusalem artichoke gratin with Comté, or a delicate butternut squash and Parmesan tart. It also pairs beautifully with aged pressed cheeses like 18-month Comté or Beaufort d’alpage. Serve between 12 and 13°C, lightly decanted if young.
