Winemaker Notes
Professional Ratings
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Jasper Morris
A much darker centre to the colour here. Heady, cooked grape skins but the fruit underneath is still interesting. Ultra concentrated in all directions, alcohol, fruit concentration, acidity. The wine finishes fresh and the fruit flavours have not become too peachy. The 26 month elevage has paid dividends in calming the wine down. Broad shouldered, 14.5% alcohol on the label, but I still like it.
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Wine Spectator
Lean and dense, this red is notable for its thick tannins, elevating flavors of cherry, boysenberry and blood orange. Tightens up midpalate, leaving dusty tannins that dominate the finish. A bit dry in the balance. Best from 2028 through 2042. 1,200 cases made, 300 cases imported.
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.