Winemaker Notes
Professional Ratings
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James Suckling
This is all dried flowers and spices, making it a unique expression of the Cote Chalonnaise. Made for the ages, but relatively accessible already. Enormously concentrated, but still light on its feet. You really feel that this must have come from a very stony site; those wines can be austere, but this is not. Very limited production. From biodynamically grown grapes.
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Wine Spectator
This perfumed red's effusive aromas of sandalwood, tuberose, cherry, pomegranate, blood orange and sweet spices leap from the glass. Complex and harmonious, this rides a structure of lively acidity and refined tannins to the kaleidoscopic, mouthwatering finish. Best from 2027 through 2040.
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Jasper Morris
The Clos sits above the main vineyard and comprises 0.25ha of vines planted 2009-10, at 13,500 vines per hectare. In 2017 the vineyard was converted to the echalas system, each vine on its own stake, and the headlands were planted up as well as there was no longer a need for space to turn a tractor. The 2022 displays a dense yet lively mid purple colour. There is maybe a touch of sunshine on the fruit, peach and dark raspberry. Very sensual on the palate with fine acidity, a little touch of spice at the back, and very long indeed. Just 4 barrels made. Drink from 2026-2030. Tasted May 2023.
Barrel Sample: 88-91
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.