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Domaine Laurent Mouton Givry Premier Cru Clos Charle 2013

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

    The Givry from Clos Charle is perhaps the most feminine and elegant of Domain Mouton's Givry Premier Crus due to the vineyard's location and exposure. Very smooth and easy to drink with flavors between a Cru Beaujolais and Chambolle Musigny.

    Critical Acclaim

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    Domaine Laurent Mouton

    Domaine Laurent Mouton

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    Domaine Laurent Mouton, Givry, Cote Chalonnaise, Burgundy, France
    Father and son team of Gérard and Laurent Mouton manage this 10 hectare domaine located in the often overlooked village of Givry, in the heart of the Côte Chalonnaise. The single vineyard Premiers Crus cultivated by the family each have their own distinctive style: rich, spicy earthy cherry aromas from Clos Jus and a more perfumed, delicate fruit and finesse found in the wines from La Grande Berge.

    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.

    SWS412199_2013 Item# 325648