Fruit for Jobard’s Meursault comes from three parcels: Les Corbins, Les Chaumes Perrières, and Sous la Velle). Post hand-harvest, fruit is vinified in barrel sur-lie for 20-23 months with no stirring. This round yet balanced wine is loaded with fatty flavors of stone fruit, honey, brioche, and grilled hazelnuts, which lead to a palate-coating yet structured finish.
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