BIO Monthelie 1er Cru “Vignes Rondes” 2020

Since the first hand-made vinification in 1992, Rémi Jobard, son of Charles Jobard and nephew of Franço Jobard, has been producing an impressive selection of wines in the Mersaut appellation. Until 1996, when Remi's father went on a well-deserved retirement, both generations worked side by side. As a result of purposeful work, Remy Jobar achieved the purity of the scent. But he is not one of those winemakers who, in search of the elegance aspect of Chardonney, "throw the baby out of the bath with the water." An important element of his technique is squeezing: the harvested grapes are pressed overnight to gradually achieve a pressure of 2 bar. Then - vinification for 12 months and aging in a barrel, and then another 6 months in a vat. In the production process, approximately 20% of young wood barrels are used. Remy is possibly the only winemaker in Burgundy to prefer the Austrian coopers Stockinger casks, using wood from the Ibstal valley (about 50 km from Vienna). They also use tall and narrow wooden containers called foudres from Stockinger. Connoisseurs are sure that Stockinger barrels are the "culprits" of the elegance and lasting aftertaste of wines. In the process of vinification, Jobar first of all separates the grapes from the ridges and then matures the wine in barrels (30% new). Champs Fulliot wine is considered the more refined of the two Monthélie. Volnay-Santenots is relatively light, but has a very clean and unexpectedly persistent flavor.

Pinot Noir has very aromatic profile, very fresh acidity and low level of quaite soft tannins. The nature of Pinot Noir wine is its flavors of red berries and cherry (red sour cherries in lighter wines and cooked black cherries in bold examples). This wine matures very exating, developing notes of berry jam, violets, leather, moss and mushrooms.

Burgundy (Bourgogne) can be confusing because of the multiplicity of its appellations - all the small vineyards are divided between multiple producers so it can often be difficult to understand this diversity. However, it is the exact reason why the wines of Burgundy are considered to be the finest in the world. A common topic of discussion, when talking about Burgundy, is the concept of "terroir" - a unique combination of soil and climate conditions that affects the taste of wine in the appellations, making it unique to each village. Winemakers mainly use the capricious Pinot Noir and the classical Chardonnay to create true masterpieces, while Gamay and Aligote are used to make wines of a bit simpler style. Particular attention should be paid to the hierarchy of wines. First there are the regional and village wines, a step higher - the Premier Cru wines and the outstanding Grand Cru - at the top. Due the complex and inconsistent weather that can notably impact wine quality especially in bad harvest years, a very important factor here is the so called millesime - the harvest year of the grapes the particular wine is produced of, because each of these years has its own unique taste. Purchasing Burgundy wines is not easy because there are many details that should be taken into consideration - the class of the vineyard, the assessment of the manufacturer, the age of the vines, the quality of the wine as well as the millesime and, of course, the potential of ageing. The sellers play a big role here - they must be truly passionate about wine and able to offer only the best quality producers with a good reputation. That is exactly the way "Noble Wine" works!