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Domaine Jobard-Morey, Poruzot 2021 Blanc

Name: Domaine Jobard-Morey, Poruzot 2021 Blanc
Brand: Domaine Jobard-Morey
SKU: VJOMOMEPOBC21B7CCU1
Price: 105 EUR
Availability: InStock

Appellation : Meursault 1er cru blanc

This wine is limited to 6 bottle (s) per person

Stock available in stores

- Paris
- 8ème
5 in stock
31 Av. Franklin Delano Roosevelt 75008 Paris

Tel: 01 82 82 33 33
- Pessac
- Pavillon Catelan
Unavailable
135 Av. Jean Jaurès 33600 Pessac

Tel: 05 47 50 17 17
- Bordeaux
- Tourny
4 in stock
3 Place Tourny, 33000 Bordeaux

Tel: 05 47 50 55 55

In-store stock does not take into account availability at our warehouse.

Item available for click & collect within 6 working days. In case of emergency, please contact us.

Quantity

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The product
In details

Elevage
oak cask 20% new
Grape Varieties
Chardonnay
Tasting temperature
8 °C
Optimal consumption
best from 2023 to 2033

The producer

Domaine Jobard-Morey

In the heart of the village of Meursault, Valentin Jobard has breathed new life into Domaine Jobard-Morey. The meticulous attention paid to the vineyard, combined with patient and thoughtful winemaking, now positions the domaine as a must-try in the Côte de Beaune. The domaine's formal roots date back to 1949. Its foundation is the result of a union between two of the most illustrious names in the Côte de Beaune: Valentin Jobard's grandmother, who was the sister of Bernard Morey, married a Jobard after World War II. The domaine owns an impressive collection of old massal selection vines. Valentin Jobard succeeded his uncle, Rémy Ehret. He began taking the reins or becoming actively involved as early as 2013 and officially took over the management of the 6-hectare Domaine in 2016. The domaine is firmly anchored in the top tier of Meursault with two renowned Premiers Crus, Meursault 1er Cru Charmes and Meursault 1er Cru Poruzot; vines in famous lieux-dits, Meursault "Les Narvaux" and Meursault "Les Tillets"; a Meursault Village and a Bourgogne Blanc of remarkable quality. In the cellar, Valentin Jobard's philosophy favors traditional and low-intervention winemaking to allow the terroir to fully express itself. The process begins with manual harvesting, ensuring rigorous selection. This is followed by a delicate pressing to extract the purest juices. Fermentation takes place in oak barrels. The use of new oak is carefully moderated to preserve the fruit and minerality. Some cuvées are traditionally aged for 12 to 18 months on fine lees, but Valentin allows himself to extend some aging periods up to 24 months to achieve more depth and polish in his wines.

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