In a village celebrated for its white wines, Valentin Jobard-Morey is breathing new life into his family’s six-hectare estate—one of Meursault’s best-kept secrets. With roots stretching back to 1949 and ties to both Antoine and Rémi Jobard and Bernard Morey, Valentin represents the next generation of this storied lineage. Since taking over, he has revitalised the domaine with meticulous organic-leaning viticulture—hand-hoeing vines, severe debudding for low yields, and a patient, traditional approach in the cellar.
His Meursaults are classical yet vibrant: whole-bunch pressed, fermented with abundant lees in a mix of Rémond, Bethomieu, and Ermitage barrels (25% new), then aged 12 months in wood followed by tank rest. Experimenting with extended 24-month élevage, Valentin crafts wines of textured depth and electric minerality—true to Meursault’s soul but with a quiet modernity. For those seeking under-the-radar brilliance, these are white Burgundies to watch.
