- RegionCôte Chalonnaise
- Grape varietyPinot Noir
- Average vine age 25 years
- SoilIron based clay marl
- Average yield45 hl/ha
- HarvestHand picked
- Cellaring Potential3-5 years
- Serving temperature 14-15°
- The village of Givry gives its name to one of the 5 appellations of the Côte Chalonnaise. Already recognized in the middle-ages and also appreciated by Henry IV, it wasn't until 1946 that Givry was elevated to "AOC" status in recognition of the consistent quality of its wines. The reds represent 80% of the appellation. They are fruit-forward, well-structured with finesse. Warm, lively and giving, they are often compared to wines from Volnay.
Vinification & Ageing
- FermentationTraditional in stainless steel vats, temperature controlled with complete malolactic fermentation
- Ageing10 to 12 months ageing in stainless steel vats
- Tasting NoteThis wine has a rich fruit-driven bouquet with notes of wild cherry and raspberry that ends on a smooth fruity note.
- Food PairingPoached-eggs in wine sauce - duck breast - Brillat-Savarin cheese
- Givry rouge 2014 - Tom Cannavan's wine-pages.com - August 2015 - 87/100
Relatively closed at this stage, with not a lot of fruit showing aromatically, but then it does open on the palate with juicy black fruits and a fairly liquoricy and dry finish. (UK)
- Givry 2008 - The Guernsey Press & Star - February 2011 - "Elegant and Smooth"This elegant, smooth pinot noir comes from the Chalonnaise area of southern Burgundy and has a light, ruby colour with an intense, juicy red berry fruit on the palate, balanced with hints of oak and soft tannins. Good with cold cured meats, pate or loin of pork.
- Givry 2007 - The Scotsman - June 2009 - 14/20Very light, gentle, elegant.
- Givry 2007 - Wine Gang - September 2009 - 88/100With fragrant redcurrant and cherry aromas and an attractive spicy-earthy-nutty character. This Pinot Noir could only come from Burgundy.