Domaine Antoine Jobard is a domaine that is well-known for its top-rated Meursault. The winemaker is Antoine Jobard, who farms according to organic principles. The domaine has been certified organic since 2019.

The top wines of the domaine are: Meursault Premier Cru Les Genevrières, Meursault Premier Cru Les Charmes, and Meursault Premier Cru Les Porusots.

The Meursault Premier Cru Les Genevrières 2017 scored 95, the Meursault Premier Cru Les Charmes 2017 scored 94+, and the Meursault Premier Cru Les Porusots 2017 scored 94 by the Wine Advocate.

Tasting the Meursault Premier Cru Les Genevrières 2017 Robert Parker said: "Aromas of light reduction dissipate to reveal notes of crisp green orchard fruit, wheat toast, iodine and dried white flowers, introducing Jobard's 2017 Meursault 1er Cru Genevrières, a medium to full-bodied, satiny and enveloping wine that's concentrated and incisive, its deep and layered core girdled with racy acids. Long, penetrating and saline, this is a brilliant Genevrières that's more voluminous than the Poruzot and more elegant than the Charmes—and while it's hard to pick a favorite between the Jobard "big three," this gets my vote this year."

Antoine Jobard’s style is characterized by freshness and precision, while the older wines have a slightly mentholated character. The Pommards are approachable, perfumed and attractive.

Since 2005 Antoine Jobard has been managing the winemaking processes. He is the eighth generation winemaker, and has been in charge at the Domaine Antoine Jobard along with his father. Antoine Jobard is the son of François Jobard, who has been managing winemaking since 1957. Jobard senior retired in 2007, giving way to his son. The domaine was established around 1860.

Domaine Antoine Jobard has been certified organic since 2019. The vineyard has never used herbicides or any other things that might influence the environment.

Guyot pruning system is widely used in vine growing. The fruits are picked manually.

The white wine starts with the grapes lightly pressed by a pneumatic press. The whole fermentation process goes in oak barrels. Not more than 20 percent of the barrels are new. The lees are not stirred while making the wine. The ageing process takes up to 23 months in the barrels.

The red grape bunches are fully destemmed, then cold-soaked for five days. After that, the juice is fermented for ten days. The wine ages in barrels for 12 months with the use of 20 percent of new barrels.

The wines are mostly bottled unfined and, in some vintages, lightly filtered.