E.Jobard-Morey

One of Meursault’s most promising under-the-radar estates is Domaine Jobard-Morey, and it’s remarkable that these wines aren’t better known. The young Valentin Jobard is cousins with Antoine and Rémi Jobard. His grandmother was Bernard Morey’s sister, and she married a Jobard after the Second World War, with 1949 marking the real beginning of this domaine.

Valentin’s grandfather, he speculates, worked with François Jobard’s father and may be the source of a shared approach to winemaking, but he died in 1980 and the domaine was left in a state of benevolent neglect.

Since taking the helm, Valentin has worked to rehabilitate the estate’s wines, cultivating the soils and trending in an organic direction.

His winemaking style is classical: whole bunches are pressed for more than three hours, settled overnight and barreled down with lots of lees in oak from Tonnelleries Rémond, Bethomieu and Ermitage, some 25% of which is new. They see one year in wood and two to three months in tank before bottling to digest any dissolved oxygen, but Valentin is experimenting with a full 24-month elevage in barrel. Valentin Jobard is clearly a name to watch.