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Dom. Ragot Givry Vielles Vignes 2015

Pinot Noir from Givry, Cote Chalonnaise, Burgundy, France
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    Winemaker Notes

    This wine is powerful both in its color and in its aromas of black fruits and spice. On the palate, it has good tannic structure and offers notes of blackcurrant and blackberry.

    Pair with roast beef, grilled cutlets, and rumsteck.

    Critical Acclaim

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    Dom. Ragot Givry

    Domaine Ragot Givry

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    Domaine Ragot Givry, Givry, Cote Chalonnaise, Burgundy, France
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    The Ragot family have traced their wine growing history back to 1760 when Gabriel Ragot tended vines in Mercurey. About a century later, Louis Ragot established a property in Givry. There he not only grew grapes, but also a number of different crops and raised livestock. Two centuries after the Ragot family began their winemaking, they chose to abandon their other sources of income and focus solely on their five hectares of grapes. By 1973, all of the production on the property, having grown to 7 hectares, was sold in bottle around France. The name of the domaine changed from Ragot Freres to Domaine Ragot, and was run by cousins Jean-Paul and Jean-Pierre Ragot.

    After Jean-Pierre's death in 1991, Jean-Paul took sole control of the property. His son Nicolas, after studying winemaking in Beaune, entered the society in 2002. Large investments were made in the winery and vineyards the next year, with new tanks and an underground barrel room constructed and certain non-productive parcels replanted. Jean-Pierre retired in 2008, leaving his son Nicolas in sole control of the domaine. Of course retirement doesn't mean much to a French farmer, and Jean-Pierre can still be found in the vines or the cave.

    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.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    CNLCNS_349_2015 Item# 342195