Masterfully showcasing the “noble reduction” that winemakers and consumers chase after, starting on an enticing hint of gunflint that gradually opens to hedonistic notes of butter and toast, remaining taut and poised throughout.

With aromas of apple blossom and marzipan, this Chardonnay is hard to resist on its own, but would be the perfect accompaniment to a semi-hard cheese like comté or baked steelhead trout.

The Meursault-Blagny premier cru is an outstanding, upper-slope Meursault, dominated by a stony crunch.

A step up in refinement and opulence, Les Bousselots abounds with pretty red fruit, plums, and minerality. Beware: if you love this, there are seven other premiers crus from Chevillon you might be tempted to explore, and before you know it, you will be looking for space to stock it all!

From the first taste in barrel, I immediately understood what Antoine wanted to accomplish stylistically, and the results were love at first taste.

Ever the racy and mineral cuvée, this is all silk and flesh, and a rare village treat from a producer of mainly premier and grand cru wines.

Don’t be scared to open this bottle in its youth—it is soft and velvety, with a lively brightness that hits at the tip of the tongue. Serious, but fun!

Extremely limited quantities, limit four bottles per order.

The darkest, deepest, and most structured of the Jobard lineup.

Elegant aromas and a refined texture characterize this bottling from one of the village’s great vineyards.