GIVRY > Antonin RODET

GIVRY 2021

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2021 2022 2023

Grape variety

100% Pinot Noir.

Tasting notes

Colour: deep garnet red with purplish reflections.

Nose: fruity, showing raspberry and Morello cherry scents, associated with spicy and vanilla notes.

Palate: full and fleshy mouth with flavours of black fruits (blackcurrant) and gingerbread. The tannins have a nice texture and maturity. The long finish ends with tasty notes.

Wine and food pairing

To be enjoyed with pâtés, terrines, cold meats, braised meats or in sauce (braised veal, stew poultry, roasted chicken), cheeses such as the French Reblochon.

Serving temperature

Drink ideally at a temperature of about 15 to 16° C. (59-61°F.)

Ageing potential

5 to 7 years in good conditions.

Origin

A Côte Chalonnaise appellation, in the South of Burgundy. This cru was the favourite wine of the French King Henri IV (1553-1610).

It is produced in the communes of Givry (with its hamlets Poncey, Cortiambles and Russilly), Dracy-le-Fort, and Jambles – a corner of Paradise for wine-growing, surrounding what has been a fortified location since the Middle Ages. Its AOC dates from 1946.

The vineyard under this appellation extends over 237 hectares producing red Burgundies from Pinot Noir and 45 hectares of white (Chardonnay). 41.5% of the vineyard is classified as Premier Cru. Givry is mainly producing red wines (85%).

Vinification and maturing

The hand-harvested Pinot Noir grapes are sorted and 100% destemmed. Alcoholic fermentation and maceration take place at controlled temperature in open vats for 18 days. We carry out regular punching down during the alcoholic fermentation. Aging is carried out in barrels for 9 months.

Vintage : 2021

Nature certainly set a challenge for the winegrower and the winemaker with this vintage.

It began with very warm temperatures at the end of February which led to an early bud break. The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests. There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August. The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.

This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.