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
Though named Volnay Premier Cru “Les Santenots”, this vineyard is technically located within the village of Meursault, just south of Volnay.
Terroir
Classic clay-limestone soils contributing both depth and finesse to the Pinot Noir.
In the vineyard
Meticulous vineyard work with a focus on vine balance, soil vitality, and minimal intervention treatments.
Harvest
Manual harvest with rigorous grape selection.
Winemaking
80% whole cluster fermentation to enhance aromatic expression and structure.
Ageing
Aged in oak barrels, 25% of which are new, to add texture and complexity without overpowering the fruit.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 60 years old
Serving
Serving temperature: 15 to 16°C
Ageing potential
10 to 15 years
Tasting
Domaine Rémi Jobard’s Volnay Premier Cru “Les Santenots” strikes a rare balance between power and elegance. The nose reveals deep aromas of black cherry, wild blackberry, peony, and soft liquorice, supported by a subtle smoky undertone. The palate is silky and supple, with well-integrated, velvety tannins and a refined density. The finish is long and vibrant, marked by fine minerality and a mouthwatering touch of sweet spice. A beautifully structured Côte de Beaune Pinot Noir, precise, expressive, and built to age gracefully.
Food pairings
Structured yet refined, this Volnay “Santenots” pairs beautifully with roast quail with grapes, a rosé veal medallion, or duck with cherries. It also shines with bold vegetarian dishes such as polenta gratin with chanterelles, roasted vegetable lasagna, or a beetroot and goat cheese galette. For cheese, try it with Langres, aged Époisses, or a semi-hard Jura tomme. Serve at 15–16°C to enjoy its full aromatic and textural complexity.
