2004 Francois et Antoine Jobard - Meursault Les Charmes 1er Cru 750ml

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

IWC 90-93  
2004 Francois et Antoine Jobard - Meursault Les Charmes 1er Cru Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 90-93

($102) Deeply pitched, expressive aromas of citrus fruits, almond and oatmeal. Fat, chewy and sweet, with superb volume and a seamless texture. Wonderfully silky Meursault with compelling richness. The ripest of these 2004s but I would hardly describe this as sweet. This very concentrated, impeccably balanced and very long wine should develop greater complexity over the next five to ten years. (Kermit Lynch, Berkeley, CA)

Author: Stephen Tanzer
Issue: Issue 128

Professional content appears courtesy of Vinfolio

Average rating: 92, based on 1 reviews

Collector Data For This Wine

71 bottles owned by 18 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.
See all Burgundy producers

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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