2019 Domaine Jobard-Morey, Meursault Premier Cru, Porusot, Bottle (750ml)
Price On Request
93RP
Critic key
RP = Robert Parker
Product Description
RP93 "The 2019 Meursault 1er Cru Poruzot offers up aromas of honeyed pears, peaches and green apple, mingled with notions of freshly baked bread and hazelnuts. Medium to full-bodied, it is layered and textural, with good structuring extract and a bright spine of acidity. Rich but tensile, this is very charming." WK for TWA Jan 202
William Kelley for RobertParker.com writes, "As I wrote last year, this is one of Meursault's more promising under-the-radar estates, and the wines deserve to be better known. The young Valentin Jobard is cousins with Antoine and Rémi Jobard; his grandmother was Bernard Morey's sister, and she married a Jobard after the Second World War, with 1949 marking the real beginning of this six-hectare domaine. Valentin's grandfather, he speculates, worked with François Jobard's father and may be the source of a shared approach to winemaking; but he died in 1980, and the domaine was left in a state of more or less benevolent neglect. Since taking the helm, Valentin has worked to rehabilitate the estate's wines, cultivating the soils and trending in an organic direction. His winemaking style is classical: whole bunches are pressed for more than three hours, settled overnight and barreled down with lots of lees in oak from Tonnelleries Rémond, Bethomieu and Ermitage, some 25% of which is new. The 2019s have turned out nicely, displaying both the bright acids and the richness of fruit that, in combination, are the vintage's signature; and the 2018s, which I also revisited on this visit, lived up to their performance a year ago." Published: Jan 14, 2021
William Kelley for RobertParker.com writes, "As I wrote last year, this is one of Meursault's more promising under-the-radar estates, and the wines deserve to be better known. The young Valentin Jobard is cousins with Antoine and Rémi Jobard; his grandmother was Bernard Morey's sister, and she married a Jobard after the Second World War, with 1949 marking the real beginning of this six-hectare domaine. Valentin's grandfather, he speculates, worked with François Jobard's father and may be the source of a shared approach to winemaking; but he died in 1980, and the domaine was left in a state of more or less benevolent neglect. Since taking the helm, Valentin has worked to rehabilitate the estate's wines, cultivating the soils and trending in an organic direction. His winemaking style is classical: whole bunches are pressed for more than three hours, settled overnight and barreled down with lots of lees in oak from Tonnelleries Rémond, Bethomieu and Ermitage, some 25% of which is new. The 2019s have turned out nicely, displaying both the bright acids and the richness of fruit that, in combination, are the vintage's signature; and the 2018s, which I also revisited on this visit, lived up to their performance a year ago." Published: Jan 14, 2021