1998 Francois et Antoine Jobard - Meursault Les Genevrieres 1er Cru 750ml

France - Burgundy - Cote de Beaune - Meursault | Premier Cru/ White / Chardonnay   |     Watch

IWC 88-91   JR 17.5  
1998 Francois et Antoine Jobard - Meursault Les Genevrieres 1er Cru Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 88-91

Lively aromas of apple, lemon, mint and minerals. Quite penetrating and minerally but also pliant and generous; racy lemon and lime flavors are buffered by solid extract. Shows an attractive sugar/acid balance and very good persistence.

Author: Stephen Tanzer
Issue: Issue 92

Professional content appears courtesy of Vinfolio


Jancis Robinson | Rating: 17.5

Mid gold. Toasty nose. Big and sweet on the front palate – Riesling sweetness! Big and blustering but still lively – unlike a lot of 1998 Meursaults. Bone dry and quite savoury.

Drink Dates: 2005-2015
Author: Jancis Robinson


Professional content appears courtesy of Vinfolio

Average rating: 89, based on 2 reviews

Collector Data For This Wine

7 bottles owned by 4 collectors.

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About This Producer


Francois Jobard creates the epitome of mineral-driven Chardonnay: refined, complex, layered, and limitless. He combines enthusiasm for the terroir of Meursault with restraint in the use of new oak and lees stirring. The result is very traditional Burgundies that are memorable for their graceful steely character and intense elegance. Though understated in their youth, they have an uncanny ability to evolve into extremely fine examples of un-manipulated Chardonnay. Annual production hovers around a minuscule 2,000 cases.
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See other similar producers: Domaine Latour-Giraud

Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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