Producer
Domaine Antoine Jobard
Need help? Call +44 (0)20 7793 7900 or email wine@goedhuiswaddesdon.com.
This cuvée consists of 7 different parcels within the village, including the outstanding En La Barre, which Antoine historically separated out as a lieu-dit. Antoine ages this cuvée in larger 400 litre casks to minimise the interaction with the oak and its impact on the flavour profile. This wine has a lovely broad and ripe stone fruit character with very light aromas of rose and honeysuckle. A rich mid-palate has notes of nuts, sweet pastry and apricot crumble.
A blend of Tillets, En La Barre, Sous La Velle, Corbins, Pré de Manche, Meix Tavaux and Chaumes de Narvaux. Antoine prefers to assemble all his village plots these days. Lemon and lime in colour. Very stylish with some apple and citrus notes, yet fully ripe. A solid rounded full-bodied Meursault in the mouth, of a sort not seen so often these days. This should develop character with age but will be accessible fairly early. Drink from 2028-2032.
This cuvée consists of 7 different parcels within the village, including the outstanding En La Barre, which Antoine historically separated out as a lieu-dit. Antoine ages this cuvée in larger 400 litre casks to minimise the interaction with the oak and its impact on the flavour profile. This wine has a lovely broad and ripe stone fruit character with very light aromas of rose and honeysuckle. A rich mid-palate has notes of nuts, sweet pastry and apricot crumble.
Meursault is the first great white wine area that one stumbles upon on leaving Beaune. Unlike other white dominated appellations in Burgundy, Meursault has no grand cru vineyards. It nonetheless has significant flair and power which make up for this deficiency. Indeed, if tasted blind some of these wines could even surpass other Burgundian grand crus. They are no fainting daisies. This may partially be due to Meursault's lower water table which enables the roots to delve deep in the soil picking up many trace minerals and which further stresses the vines. In addition, the cellars are more profound and cooler, enabling long fermentations, which increase complexity and longevity. Some interesting red wines are also made.