Danjean-Berthoux Givry Clos du Cras Long Premier Cru Rouge 2014
Product Details
Your Rating
Somm Note
Winemaker Notes
The appellation of Givry is located in the Burgundy sub-region of the Cote Chalonnaise immediately south of the Cote d'Or and consists of the communes of Givry, Dracy-le-Fort, and Jambles where Pascal Danjean is located. Both white and red wines are allowed in the AOC, but around 80% of Givry's production is in red wine. There are nearly 275 hectares planted in Givry with just under 100 hectares of Premier Cru.
As for the soils, Givry is planted on oxfordian era limestone and clayey limestone that has a high proportion of iron and minerals. The terroir yields reds that are capable of firm structures but typically show very high-toned aromatics of violet, cloves, and delicate red cherry notes that make them the perfect pairing for pate, charcuterie, and terrines. The Chardonnays of Givry are bright, pale gold with notes of honey, citrus, and lily flowers.
Pascal now exploits just over 7 hecatares of vineyards in Givry.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Noted as the preferred wine of King Henry IV of the late 1500s—though maybe because his mistress came from here!—Givry is a top red wine-producing village in the Côte Chalonnaise.
Its firmly structured reds, made exclusively from Pinot Noir, also boast plenty of blackberry and strawberry fruit with supple tannins that benefit from about two to five years in the bottle. The robust fruit and firmness on the palate in a Givry red begs for dishes such as mixed charcuterie, braised veal, stewed poultry or roasted duck.
Typical Givry whites have a fresh bouquet of lemon, lime, white flower licorice and can benefit and become softer with age.