Domaine Rémi Jobard is an 8 hectares large domaine, located in Meursault, Burgundy. The domaine follows a biodynamic approach and has been certified biodynamic since 2011. The winemaker is Rémi Jobard.

The top wines of the domaine are: Meursault Premier Cru Les Genevrières, Meursault Premier Cru Les Charmes, and Meursault Premier Cru Les Porusots-Dessus. Another excellent wine is Meursault Chevalières which is made from old vines, planted in 1940.

The Meursault Premier Cru Les Genevrières 2017 scored 94, the Meursault Premier Cru Les Charmes 2001 scored 93-95, and the Meursault Premier Cru Les Porusots-Dessus 2017 scored 93 by the Wine Advocate.

Tasting Meursault Premier Cru Les Genevrières 2017 Robert Parker said: “The 2017 Meursault 1er Cru Genevrières is showing brilliantly, unfurling in the glass with aromas of minty Anjou pear, white flowers, pastry cream and blanched almonds. On the palate, it's medium to full-bodied, satiny and enveloping, with a lively spine of acidity, excellent tension and a long, saline finish. While it's hard to pick a favorite, this gets my nod as the finest of Jobard's 2017s.”

Rémi Jobard’s style may be characterized by density, aromatic purity and elegance.

The current winemaker of Domaine Rémi Jobard is Rémi Jobard.

In 1996 Rémi Jobard took over Domaine Rémi Jobard from his father Charles Jobard and started implementing nature-friendly approaches. Since 1994, the domaine has declined the use of herbicides and pesticides.

Rémi Jobard hasn’t changed the wine style of his father Charles Jobard. Domaine Rémi Jobard was certified biodynamic in 2011. It’s worth noting that the domaine hasn’t been using chemicals in farming since 1994.

Rémi Jobard about his approach: “We are very privileged to have great terroir in Meursault. Everything I do in the vineyard and in my cellar is to make sure that terroir is transparent and completely unobscured.”

The key technique of Rémi Jobard is the pressing: the grapes are not crushed but are pressed for at least six hours, mostly overnight, without rebechage to avoid extracting impurities. Afterwards, the settled juice is incorporated when it's clear enough.

In 2015 Rémi Jobard started vinification of red wines, where 80 percent are left with stems. This helps to control the wine's fruitiness level.

The grapes are pressed for a couple of hours. After that, the wines are fermented and aged for 12 months in a wooden tank. Rémi Jobard uses not more than 20 percent of new barrels made by Stockinger. Rémi Jobard also uses Stockinger foudres, which are tall and narrow barrels. Then the wine is transferred to steel tanks for another six months.