Winemaker Notes
This bottling contains a lot of ripe fruit (they are in southern Burgundy, after all), but it also has a sheen, sharpness, and smartness, possibly due to this parcel’s high limestone and marl content—a unique identity you would expect from a unique cru.
Professional Ratings
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James Suckling
Lots of ripe blackberry and strawberry with some walnut and bark on the nose. Full-bodied and chewy with intense fruit and tannins. Needs time to soften. Rather extracted, but shows structure and generates interest. Try after 2023.
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.