Antoine Jobard Meursault 1er Cru 'Poruzots' 2022

Domaine Antoine Jobard Meursault 1er Cru “Poruzots” 2022 - Meursault, Burgundy, France

Producer's Notes:

A fresh style of Meursault! Sliced almonds, pomelo, tangy yogurt and fine spices lift off the nose. The palate has an invitingly chalky texture to balance the moderate mid-palate extract. This is very much a more "modern" - livelier and with less overt oak and lees - Meursault with lots of gusto.

What we say:

From the higher, stony terraces of Meursault’s Poruzots Premier Cru, Antoine Jobard’s 2022 bottling shows the estate’s trademark restraint, tension and detail. Aromas of citrus peel, white peach and crisp orchard fruit are layered with chalky minerality and hints of almond skin and crushed stone. On the palate, the wine is finely etched and beautifully balanced - bright acidity, subtle texture, and a long, pure, mineral finish. More linear and understated than many Meursaults, this Poruzots emphasizes precision over opulence, revealing its terroir with quiet confidence and remarkable finesse.

Grape variety: Chardonnay

Style: Mineral-driven, elegant, finely structured Burgundy

Drink window: Now–2030+

Perfect for: Burgundy lovers who favour tension and terroir expression over richness

Critics place the 2022 Poruzots solidly in the 92–94 point range, highlighting its energy, structure and mineral drive.

Food Pairing Ideas

This is an excellent food wine - here are a few suggestions to get you started, but we'd love to hear what you had yours with!

Seafood & Shellfish

• Seared scallops with lemon butter

• Poached turbot or halibut

• Crab or lobster salad with citrus vinaigrette

Poultry & White Meats

• Roast chicken with thyme and rosemary

• Turkey breast with white wine jus

• Veal medallions in light cream sauce

Vegetarian Pairings

• Mushroom risotto with Parmesan

• Cauliflower steak with almond brown butter

• Asparagus with shaved pecorino

Cheese

• Comté (THE classic pairing)

• Beaufort

• Mild goat cheese

• Triple-cream cheeses (Chaource, Brillat-Savarin)

Serving Tip: Serve at 10-12°C to preserve tension and allow the mineral backbone to shine.