100% Chardonnay

Food pairings: Roast chicken, grilled or pan-seared white fish, scallops and shellfish, creamy seafood dishes, mushroom risotto and soft cheeses.

Winemaking: The wine is fermented with indigenous yeasts, then aged half in barriques (15% of them new) and half in large older foudres, and finished in stainless steel for six months before bottling. Rémi Jobard's hands-off approach in the cellar is meant to leave the terroir transparent and unobscured.

Vineyards and terroir: The fruit comes from six parcels of vines over 40 years old in Meursault, lying directly below the village, and is certified organic. The estate has used no herbicides or pesticides since 1994 and has been certified organic since 2011.

Family and history: Rémi Jobard is the son of Charles Jobard and nephew of François Jobard, two legendary Meursault vignerons, and grew up learning from them. When he took full control of the family domaine in 1996, he inherited Bourgogne Blanc vineyards around Meursault and Puligny, four high-altitude Meursault lieux-dits and three of the best-placed Meursault Premier Cru parcels, and he converted the whole estate to organic farming.

In the pictures: Rémi Jobard in the barrel cellar of his domaine in Meursault (courtesy of Skurnik Wines).