Wines Meursault Domaine Rémi Jobard - Les Chevalières - 2020

Domaine Rémi Jobard’s Meursault “Cuvée Les Chevalières” 2020 is a compelling expression of the renowned Côte de Beaune terroir. Crafted exclusively from Chardonnay grapes, this white Burgundy comes from a single climat, Les Chevalières, a lieu-dit known for imparting vibrancy and minerality to its wines. The 2020 vintage benefited from a warm growing season, resulting in exceptional fruit purity and concentration, while Jobard’s biodynamic practices in the vineyard ensure an authentic translation of soil and vintage. Vinification is carried out with minimal intervention – fermentation with indigenous yeasts, gentle pressing, élevage in large-format oak barrels (demi-muids and foudres) to preserve freshness and finesse, and judicious lees stirring to enhance mouthfeel without overpowering oak influence.

Meursault sits within the Côte de Beaune, one of Burgundy’s most illustrious subregions for white wine. The village’s vineyards are planted predominantly on gentle slopes of marl and limestone soils that confer depth, elegance, and that signature nuttiness and minerality to the Chardonnay grown here. The region enjoys a continental climate with warm days and cool nights, ideal for slow, steady ripening. Meursault wines are known for their complexity, marrying rich texture with vibrant acidity, and the “Les Chevalières” climat in particular is prized for finesse and tension.

This Meursault’s refined texture and orchard fruit flavours make it a versatile companion at the table. For a traditional pairing, serve with Burgundy’s own poulet de Bresse à la crème or pan-seared scallops with beurre blanc. The wine’s gentle toastiness and mineral backbone also flatter dishes like roast turbot, lobster medallions, or even creamy risottos with wild mushrooms. A classic Comté or aged goat's cheese are excellent options for a cheese course.

For optimum enjoyment, serve this Meursault chilled at 11-13°C, allowing it to open up in the glass as it approaches room temperature. Young, it displays expressive fruit and floral notes, but cellaring for 5-8 years will bring out further complexity and nutty, honeyed nuances characteristic of great Meursaults. Decanting for thirty minutes before service can also help reveal its full aromatic spectrum.