The Jobard family established their winery in the village of Meursault as early as 1860, and it has remained standing strong to this day. François Jobard, who took the winery to its peak, made it a representative of Meursault. After Antoine's father retired in 2007, Antoine took over the winery. He is the youngest son of François and has been learning about vine cultivation and winemaking from his father since 2000. They practice organic farming, cherish nature, use horses for plowing, prohibit the use of herbicides, and have completely abandoned chemical treatments. They initiate fermentation with indigenous yeast and age the wines in traditional Burgundian oak barrels of 228 liters, with only 12-15% new barrels. They minimize stirring but aim to retain the lees for approximately one year. After a slight clarification, the wines continue to mature for 6-9 months before bottling, without any additional clarification or filtration. Although Antoine took over, the style of the winery remains true to the classical, long-aged type passed down from father to son. In order to maintain a rich and concentrated body, the wines exhibit a strong mineral character that forms the backbone. In their youth, they show noticeable acidity, but over time, they develop charming flavors and aromas, allowing one to truly appreciate the elegance and aging potential of traditional Burgundian white wines.