Tasting Notes
This is a newer release from Antoine Jobard . The lion’s share of the fruit is drawn from a site known as Les Petits Noizons, where the vines are exposed southeast on the hill above the 1er Cru line. Meanwhile, the evocatively named Rue au Porc climat sits below the village abutting the D974. Across the holdings (which are not large) the average age of vines is around 50 years.
Tasting with Antoine, it was already clear that he has the same touch with red wine as he does with white. Jobard’s harvest regime and vinification are geared towards brightness, perfume and digestibility—“It’s the kind of Burgundy I want to enjoy and to drink,” says Antoine. Grapes are 100% destemmed and naturally fermented, with roughly 10 days on skins. The wine is raised for 12 months in barrel, only 20% of which are new. - Importer Note
The Jobard family draws on an enviable roll call of terroirs – they are arguably the benchmark producer of Genevrières and this vineyard along with Poruzots and Charmes are the marquee holdings. There are also four parcels of Bourgogne and several well sited village parcels (including the renowned En la Barre and Les Tillets). There is also some Blagny 1er cru Blanc and some other, tiny releases. Since grafting his small parcel of Blangy Rouge to Chardonnay, Antoine Jobard is now an entirely white Domaine.
Antoine’s wines are indeed more open than his father’s were when young and there is also an added precision, more transparency and perhaps less reduction. He is also using a little less new oak than his father (only 15%). Otherwise, there is no battonage, and Jobard traditionally ferments with a very high level of solids, one of the keys to the powerful and age-worthy style. The ferments here are notoriously slow and the wines can rest in barrel for 20 months before being bottled.
| Product Type | Wine Red Pinot Noir |
| Volume | 750ml |
| Country | France |
| Region | Burgundy |
| Sub Region | Pommard |
| Winemaking Practices | Conventional |
| Vineyard Practices | Conventional |