Domaine Antoine Jobard
Antoine joined his father François in 2002 and took over in 2007, following his father's retirement. He produces classic Meursaults, maintaining the family tradition of excellence, whilst adding his own signature at this iconic estate.
Antoine's philosophy is that the majority of the work should happen in the vineyard. He says the domaine has always been a bit organic, without shouting about it. They have always ploughed, there has never been any weeding and there has always been grass between the rows. In terms of treatments for plant health, only sulphur and copper have been used since 2006. He has not pursued becoming organically certified, due to it being rather administration heavy, but doesn't rule this out for the future. For now he wants to take his time. His father, Francois, never used systemic products, or chemical fertilisers, that was always his approach.
The wines are aged for around 20 months with circa 12 to 14 in barrels and then up to 6 months in tank. Francois used to bottle after 23 months but Antoine prefers the wines not to spend a second summer in barrel. No more than 15% new oak is used.
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. So a good decant is always recommended.