Joblot

The red first growths from Joblot are Givry 1er Cru "Bois Chevaux, Givry 1er cru "Servoisine", Givry 1er cru "L'Empreinte", Givry 1er cru "Clos Marole", Givry 1er cru "Clos du Cellier Aux Moines" whereas the white first growths are 1er cru "En Veau" and the newly baptised Givry 1er cru "Mademoiselle". The high-density planted clay-limestone slopes are exposed south and southeast. At the Domaine Joblot, as the wine is made in the vines it's necessary to privilege the quality of tanins and the freshness of the fruit by rapidly harvesting over 7 to 8 days maximum and at optimal maturity. Consequently, the wines display impressive tension and minerality, both in red and white. Generally, the first growths are aged 12 months in 40 to 50% new oak, with a goal of limiting their contact with new oak to favour freshness and the minerality of Chardonnay and Pinot noir. The grapes are vinified with the least intervention possible, imparting a rare freshness to the wines. Jean-Marc Joblot's oenologist training aided in refining the production from 1979 onwards as did his bother Vincent's (who joined him in 1986) contribution to viticulture. Wine amateurs on the lookout for great deals in Burgundy are familiar with the Joblot's excellent reputation in the Côte Chalonnaise. As the current head of the Domaine, Juliette Joblot has managed to slowly evolve its practices and impose her vision toward more elegance without sacrificing quality or excellence, just one example being the reduction of new oak in the whites. Amongst the 1er cru that have contributed to the renown of the domaine Joblot is "La Servoisine" found in one of the most noble terroir of Givry and planted on clay-limestone and facing south. It's refinement and depth display all the complexity of a first growth of the Côte de Nuits, with a deep, complex and structured nose. The fruit explodes in the glass, ever evolving towards a palpable minerality. It's powerful, refined and complex with elegant tanins and great length with an ageing potential of at least 10 to 12 years. The Joblot Givry 1er cru "Cellier aux Moines", neighbour of "La Servoisine", is of a dark colour with a dense and concentrated body. The nose breaths notes of ripe blackcurrant, morello cherries, and spices. The mouth is enchantingly smooth with a moreish and feather-light finish, perfectly balanced. A marvel of finesse, it will keep for at least 10 years. The wines of the Domaine Joblot are worthy of the praises of the finest wines of Burgundy and are not to be missed.

Discover other Burgundy estates such as Anne et François Gros, Armand Rousseau, Arlaud, Cécile Tremblay, Chantal Lescure, Coche Dury, Dujac, Emmanuel Rouget, Georges Roumier, Mongeard Mugneret... Vins & Millésimes, specialist in online sales of old vintages and grands Crus offers a wide selection of  bottles & magnums from the Joblot estate. Opt for the simplest solution to buy wine online: our bottles are all in stock and shipped within 48 to 72 hours, and always at a great price!