Givry Red
Red Givry premiers crus from the Côte Chalonnaise: Pinot Noir from Domaine Joblot and François Lumpp.
What defines red Givry
Givry is a Côte Chalonnaise appellation, west of Chalon-sur-Saône and south of Mercurey, producing Pinot Noir and Chardonnay, with red wine the larger share. Its limestone-clay soils give reds with dark red fruit, spice, an earthy, savoury undertone and firm, moderate tannin. Many of the best sites are classified premier cru.
The premiers crus we hold
From Domaine Joblot: Clos de la Servoisine, with a firm, structured frame; Les Bois Chevaux, earthier and more savoury; and L'Empreinte, plush and spicy. From Domaine François Lumpp: Le Pied du Clou, with dark red fruit and earthy notes, and À Vigne Rouge, ripe and structured.
How to choose and when to open
Givry premiers crus give the structure of a Côte de Beaune village red at a lower price. Choose Servoisine for the most structured style, L'Empreinte or À Vigne Rouge for the most immediate. Our cellar notes give 5 to 14 years for these wines. Serve at 16 to 18 °C. They suit roast lamb, duck, braised beef, coq au vin and Comté.
The growers
Domaine Joblot, founded by Charles Joblot after the First World War, has bottled under its own name since the late 1960s and is now run by the fourth generation, Juliette Joblot; nine of its fourteen hectares are premier cru. Domaine François Lumpp was founded in 1991 by François Lumpp and his wife Isabelle; they farm nine and a half hectares themselves, have used no weedkillers since 1995 and till and hoe by hand.
White Givry, from Laurent Mouton, is in our Côte Chalonnaise collection.