The Jobard family is undoubtedly one of the classiest and most consistent Meursault producers out there. Following in the footsteps of his highly celebrated father - Francois - Antoine joined the family estate in 2002, before officially taking over in 2007.

Despite making wines that are lauded by fellow Burgundy heavyweights such as Coche-Dury and Raveneau, Antoine is modest and thoughtful when he talks about his work. For him, the driving factor in creating top quality wines lies in his vineyards; he uses the example that even in hot vintages such as 2015, he is not forced to pick early to retain acidity - the quality of the land and the grapes is such that his wines always have excellent natural freshness. In terms of viticulture, they have always worked with an organic approach and from 2006, have only used copper and sulphur in the vineyards. Like everything else that Antoine does, he is not shouting this from the rooftops, but just quietly and diligently getting on with it.

Realising the important role that his father has had in developing top-quality Meursaults, Antoine has remained true to the familial style with just a few tweaks here and there. Like his father, Antoine presses the grapes in a pneumatic press before putting the juice into barrels to go through their alcoholic and malolactic fermentation. They are kept on the lees for the whole time without any battonage, as he feels that the long elevage allows a natural integration of the wine and lees. Whilst his father matured the wines for 23 months, Antoine has reduced this to 20 months, so as to preserve more of the fruit character of the wine. This is roughly 14 months in barrels with about 15% of this being new and then 6 months in tank.

The wines have an attractive reductive note when first opened, but Antoine says this should blow off after 10 minutes or so and shouldn't heavily mark the experience of the wine. We recommend decanting these wines.