What's going on with Jobard and premox?

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originally posted by Claude Kolm: I and many have once been there (and would love to be back at that age again -- with the knowledge that I now have)
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What would you do differently with that knowledge, wine-wise?
 
Had a '99 Meursault Clos de la Barre last night. Not my favourite; I think it was somewhat closed but it also struck me as being rather Chassagne-like. Not oaky at all, and not being a purveyor of souls, I find it difficult to use such a damning adjective.
 
originally posted by Claude Kolm:
originally posted by Levi Dalton:
originally posted by Claude Kolm:
originally posted by Levi Dalton:
Sometimes, when a craftsperson's work is dismissed as soulless and indifferent, it is nice to defend the reputation of that work against slander, while acknowledging faults that may exist.
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Meaning?

Look, I'm on record for what I think of Franois (and now Antoine) Jobard's wines going back a quarter of a century, and that's based both on repeated visits to the estate and drinking the wines over here, too. I still think they taste great when I see them at the estate. I think that Sharon is off the track, but each to his or her own opinion. For the last several years, I have cellared almost none of Jobard's wines because I cellar virtually no white Burgundy these days (premox and Riesling being the underlying reasons). But I do have enough experience drinking them in Burgundy and elsewhere and going back decades to know that when Jobard's wines are asleep, they can be extremely disappointing, so I don't give a lot of credence to reports from people whom I don't know to have a lot of experience with Jobard's wines. But I am perplexed and more when two of the most knowledgeable people I know with respect to wine, and Burgundy in particular, both of whom have imported Jobard's wines for decades and have abundant experience with them, tell me 180 different experiences with the wines. If you know what I should be thinking about them, I'm all ears (er, eyes), because frankly I'm puzzled and my experiences don't give me enough to incline either way.

So bottom line, I can't say that I see any slander to defend against. If it's a craftsperson's work but is defective, no I don't see anything to defend (especially since I have seen no accusation that it is soulless, just that it is not of quality that appeals to a certain individual).
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The accusation of soullness is just above in the thread.
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Thank you for the reference; I had overlooked it. I fail to understand her view that the wines lack soul, just as I fail to understand how anyone can call the wines oaky. I think pointing out that there's only 15% new oak on them discredits the judgment for virtually all, not that most who have tasted Jobard's wines need the underlying facts. But if that's her opinion based on her palate, she's free to hold it; I see no reason to believe that the expression was made in bad faith. In particular, I see no slander (fortunately, even in France, the appellate courts overturned the conviction of the journalist who called most Beaujolais merde). I'm certainly not going to write her opinions off completely just because I sometimes disagree with them.

P.S. - -She's young and learning -- I and many have once been there (and would love to be back at that age again -- with the knowledge that I now have), and I still continue to learn and evolve every day. Remember, it wasn't that long ago that she wanted to marry Cuilleron on account of his St-Joseph.

I have colleagues who give very high marks to the wines of a certain ngoce in Romanche-Thorins whose wines I generally find hideous. Rather than just write these colleagues off, I think it's more valuable to open a dialogue with them about what they see as positive in the wines and why they don't think that this ngoce's wines are absolute rubbish. Maybe there's something that they can show me that they've overlooked, or maybe I can show them something that they've overlooked. (Or alas, sometimes, they just admit that they've got to take that position for commercial reasons, but at least then that's on the table.)
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Sure, Claude.
 
I have had some stunning wines from here, but rather than going through difficult periods many have simply oxidised prematurely in post 95 vintages, to the extent that they are too unreliable to purchase.
 
originally posted by Sharon Bowman:
I should also add that I am bothered by the residual sugar in these Meursaults.
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Residual sugar ?

Compared to Pepiere, perhaps.
 
originally posted by .sasha:
originally posted by Sharon Bowman:
I should also add that I am bothered by the residual sugar in these Meursaults.
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Residual sugar ?

Compared to Pepiere, perhaps.
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I seem to have digressed.

How about compared to Robert Ampeau.
 
originally posted by SFJoe:
I've never warmed to Jobard, but what do I know?
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83 Genevrieres is one of the greatest white burgs I've tasted to date

How about that ?

A really useful bit of information when it comes to white burgundy these days. Yeah, right.
 
what the dotster said.

you have to drink these when they want to be drunk, but jobard is oaky is the same way that ollivier over-vinyls his muscadets.

it isn't jobard's fault that other people oak the shit out of their chardonnay to try to fake his terroir.

fb.
 
originally posted by Sharon Bowman:
I should also add that I am bothered by the residual sugar in these Meursaults.
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Which ones, Sharon? I've certainly never come across one with residual sugar.
 
For the sake of science, I opened a genevrieres 02 tonight. No noticeable oak, no rs, no pemox, just a wonderful, mineral, austere, acidic jobard. As good as always
 
Would it be fair to say that F Jobard made(makes?) blanc Meursaults that stylistically could be compared to Hubert De Montille's rouges from Volnay and Pommard? Traditional, austere, requiring significant time to
show their best?

I don't know why saying it would be worthwhile or meaningful, but could one?
 
I haven't bought any F. Jobard in the last few years because of mu preference for some other producers. But frankly I've never found too much oak or residual sugar in his wines at any time. Being ITB I've never really heard that until just now. I'm confused. I can remember some of F Jobards from the 80s that were fabulous. IMHO.
 
originally posted by Ned Hoey:
Would it be fair to say that F Jobard made(makes?) blanc Meursaults that stylistically could be compared to Hubert De Montille's rouges from Volnay and Pommard? Traditional, austere, requiring significant time to
show their best?

I don't know why saying it would be worthwhile or meaningful, but could one?
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Yes.
 
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