KERMIT LYNCH® Domaine Antoine Jobard Meursault – 6057095889055

About the Winery:
All the Jobard wines are aged in barrel and spend a lengthy period of time sur lie in their cellars in Meursault. They are the last of our white Burgundies to come to the market every year due to their unhurried approach to vinification and typically slow malolactic fermentations. In their youth, these wines are often tightly wound with an intense mineral structure that only begins to soften with extended bottle aging. Though Francois and Antoine work side by side, Antoine has brought his own signature to the domaine: a more sensuous approachability to the wines, most recently evident in the 2006 and 2007 vintages, which are delicious and ready to drink immediately. That said, the Jobard legacy lives on, and the wines will still explode with intense aromas of honeycomb and stone later in life. If you just can’t wait, there’s no reason not to uncork.

Vinification:

• Vines are trained in Guyot and Royat (50-50)
• Hand-harvested
• Grapes are pressed gently by pneumatic press, with little to no débourbage (settling of the must)
• Both primary and malolactic fermentations are in oak barrels, only 20% of which are new
•  No stirring of the lees
• Aged from 20-23 months in barrel (4-5 years old)
• Finished wines are bottled unfined and unfiltered

94+ Points – Robert Parker’s Wine Advocate:
“The 2017 Meursault 1er Cru Charmes was hard to read from barrel, but it has developed beautifully and showed very well indeed from bottle. Mingling aromas of yellow orchard fruit, orange oil and clear honey with hints of oatmeal and dried white flowers, the wine is medium to full-bodied, deep and concentrated, with a blockier, more muscular profile than the suave Genevrières, built around racy acids and chalky structuring dry extract. This is a great Charmes in the making, though it will require patience.” – William Kelley (Feb 2020)

92-94 Points – Allen Meadows’ BurgHound:
“Mild reduction doesn’t appear to be serious though it does render an evaluation of the nose tough. More positively are the slightly bigger and richer if less refined medium-bodied flavors that exude an appealing bead of minerality on the bitter lemon-inflected finale. This is almost like a blend of the Genevrières and the Poruzots as it incorporates the best of both.” – (Jun 10, 2019)