Differences

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--- jobard_francois [2018/03/14 12:41]
127.0.0.1 external edit
+++ jobard_francois [2020/01/09 08:02]
rayner.cheung [2009]
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-  * This estate generally does not practice batonnage
+  * This estate generally does not practise batonnage.
+  * The estate was renamed "François et Antoine Jobard" in 2002, & "Antoine Jobard" in 2007 after François' full retirement.
+  * Antoine tends to make wines that are leaner & tighter in their early years compared with those made by his father.
 ====== Wines ======
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   * **Meursault Poruzots** (Jun 2010): Showing its age, but no oxidation, wonderful wine, fully mature [J. Prandi)
 =====   =====
-===== **1990** =====
+===== 1990 =====
   * **Meursault Charmes** (May 2015): beautifully mature white burgundy; not a trace of oxidation [David Kubiak]
@@ Line 88: / Line 90: @@
   * **Meursault Charmes** (2/2015): Beautiful bottle. Started out very deep yellow towards orange with signs of age and oxidation but firmed up and even changed colour 5 hours later. Great classic Meursault. [Morten Båtbukt]
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-===== **2003** =====
+===== 2003 =====
   * **Meursault En La Barre** (November 19, 2009): slighty oxidized. [Gregg Ushiroda]
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-===== **2004** =====
+===== 2004 =====
   * **Meursault En La Barre**: (October 2010) near-alarming color when opened. Over ten minutes, the color deepened and the scant remaining nose and flavors crash-landed into full oxidation. [David Honig]
   * **Meursault Genevrieres** (November 2011) first bottle very oxidized (Suzanne Camhi)\\ **Meursault Genevrieres** (November 2011) opened another it still has some life. Slight oxidative note drink up (Suzanne Camhi)
   * **Bourgogne Blanc**: (May 2011) Medium intense maize yellow with a clearing rim. Vaguely oxidative evolution is clearly present on the nose, which never really disappears. Acidity is starting to integrate but inadequately buffered on the mid-palate. Not exactly gone, but probably on its way.[Mike de Lange]\\ \\
+\\
 ===== 2005 =====
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   * **Meursault Poruzots** (Jul 2010): Powerful and young, no oxidation, great wine [J. Prandi]
   * **Meursault En La Barre** (Aug 2011): 1 bottle, no oxidation.(E Veitch)
-===== **2006** =====
+\\
+===== 2006 =====
-  * **Meursault En La Barre** (06JUL10): deep yellow on opening, oxidized within 20 minutes of aeration [Ralph Earle] .
+  * **Meursault En La Barre** (06JUL10): deep yellow on opening, oxidized within 20 minutes of aeration [Ralph Earle]
   * **Meursault Poruzots** (Jul 2010): Good but not great, rich [J. Prandi]
   * **Meursault Genevrieres** (Nov 2017): Some slight oxidation, totally flat. [MM]
@@ Line 114: / Line 118: @@
   * **Meursault–Charmes** (Sep. 2017): Not oxidized. Smoky minerality in the nose was quite sexy. Pinpoint flavors were dry as a bone, but were supported by the underlying richness. Purchased in Jun. 2016 from a reputable West Coast retailer. [Rayner Cheung]
   * **Meursault Poruzots** (Nov 2017): not oxidized, Antoine Jobard bottle very nice at Aldo Sohm in NYC [TOlsen]
+\\
+===== 2009 =====
+  * **Meursault–Charmes** (Mar. 2018 – ): 5 btls not oxidized. Probably the least developed cuvée; decanting is necessary. Plenty of life ahead given its bracing acidity. From 6 btls purchased in 2011 from the domaine's West Coast importer Kermit Lynch Wine Merchant. [Rayner Cheung]
+  * **Meursault–Genèvrières** (Dec. 2017 – ): 5 btls not oxidized. Exquisite aromatics; decanting is recommended. Should continue to develop nicely for a few more years.  From 6 btls purchased in 2011 from the domaine's West Coast importer Kermit Lynch Wine Merchant. [Rayner Cheung]
+  * **Meursault–Poruzots** (Oct. 2017 – ): 5 btls not oxidized. A little less complexity compared with the Genèvrières, but exquisite nevertheless; decanting is recommended. Should continue to develop nicely for a few more years. From 6 btls purchased in 2011 from the domaine's West Coast importer Kermit Lynch Wine Merchant. [Rayner Cheung]