Antoine Jobard’s father François is as quiet as they come. He made top-rate Meursault for 50 years in a very understated way, starting work in 1957. However, tastings at the domaine have become a little more voluble since 2002 when son Antoine joined François, the label mentioning both names. In 2007 the design changed and the name has evolved to Domaine Antoine Jobard, Antoine having taken sole responsibility for vinifying from 2005.

 Though François Jobard never used herbicides, the vineyards were not certified as organic until 2019. In the cellar there have been a few changes without Antoine wishing to move too far from his father’s style. François Jobard wines were made with no settling out of the solids, a full two years in barrel, and then bottled with a reasonably heavy dose of sulphur to ensure their longevity at the expense of youthful charm. They could often have a slightly mentholated character which may have been due to a particular fining agent.

Antoine now racks before the next harvest and only some wines go back to barrel, the rest remaining in tank for the second winter. He bottles his wines a few months earlier than his father did, to avoid a second summer in barrel and reduce the need for high sulphur levels, while from 2014 they have been given a light filtration before bottling to enhance precision and freshness while reducing any lactic element.

" The 2020 Meursault Village was taken from various barrels to respect the final blend and comprises: En la Barre, Tillets, Meix Tavaux, Les Corbins, Sous La Velle, Les Chaumes and Le Pré de Manche. It has a very refined bouquet, beautifully delineated with a slight touch of oyster shell. The palate is very well balanced with fine acidity, a slight honeyed texture but there is sufficient tension to keep this fresh and vital. Touches of pear and stem ginger on the aftertaste. This is excellent - a blend that really works and a brave and wise decision by Jobard. " -- Vinous