Domaine Jobard François et Antoine

The fifth generation in the cellar

Neutral barrels keep the fruit close to the limestone, and Antoine Jobard, winemaker at Domaine Jobard François et Antoine in Meursault, works from that restraint. He joined his father François in 2002, took on vinification around 2005, and held full control by 2007, after François retired following 50 years at the domaine. The family line reaches back to 1860, and Antoine is the fifth generation to carry it. That lineage matters here because the wines do not ask for reinvention. They ask for nerve, patience, and the discipline to let Chardonnay keep its own register.

The house has moved through names as the bench passed from father to son: Domaine François Jobard, then François et Antoine Jobard, and, from the 2008 vintage, Antoine Jobard. The work remains fixed in Meursault, where the cellar is less a stage than a place of élevage, bottling, and allocation. Antoine’s inheritance is not broad production. It is a small family domaine with roughly 6 hectares, almost entirely turned toward Meursault AOC, and a reputation built on white Burgundy that needs time in bottle.

Chardonnay held to clay and limestone

The method begins with Chardonnay on argilo-calcaire soils, the clay holding water, the limestone giving structure and cut. The domaine’s production is 95% Meursault AOC, with 5% in Puligny-Montrachet, and the focus stays on still white wine rather than a spread of styles. Vines are described in the 20–25 year range, an age that gives enough root depth for concentration without losing drive.

Harvesting is manual, and the cellar work stays conservative in the Burgundian sense of the word. Fermentation takes place primarily in neutral oak barrels, with new wood used sparingly, so the pass of oxygen through older staves matters more than the taste of oak itself. The wines are not pushed through excessive fining or filtration. Meursault 1er Cru Porusot and Genevrières receive extended barrel aging, and the domaine advises against opening them too young. Annual production is given as 32,000 bottles, a figure that helps explain why the wines move through allocation rather than abundance.

A quiet domaine before the bottle

The room belongs to the cellar more than to hospitality. This is not a tasting room built around performance; it is a traditional Burgundy grower’s address in the village, with quiet work taking precedence over visitor traffic. The atmosphere follows the wines: serious, low-profile, and measured. Barrels, parcels, and bottling decisions carry the story more clearly than decoration could.

In that setting, the most visible luxury is the absence of hurry. Bourgogne Chardonnay, Meursault Village, Porusot, and Genevrières sit within the same narrow discipline, each cuvée shaped by how much of the site Antoine allows through. The domaine’s next movement is not a public turn. It is the slow release of bottles already marked by limestone, barrel, and the name Genevrières.