Givry

A star of the Côte Chalonnaise

Givry is one of the most renowned wines of the Côte Chalonnaise, located in the northern part of Saône-et-Loire, in Burgundy. The vineyard, which dates back to the Middle Ages and holds the Appellation d'Origine Contrôlée (AOC) designation, spans the territory of three municipalities: Givry, Jambles, and Dracy-le-Fort. Clos Salomon, Les Bois Chevaux, Clos-Jus, Servoisine: these are just a few of the names that represent the strong quality and tradition of Givry wines. The vines take root in brown, clayey, and limestone soil. The vineyards are located at an average altitude of 250 meters, on hills with good southern and southeastern exposure. Some estates are now successfully embracing organic and biodynamic farming. Givry, a Burgundy with character, features two grape varieties: red Givry, made from Pinot Noir, and white Givry, made from Chardonnay, like most Burgundy wines. The white variety accounts for only 33 hectares out of 270 hectares of cultivated vineyards but is well worth the detour.

Givry Red: bold character with a hint of violet

The red Givry, with its beautiful garnet color verging on purple, is the best known. Fairly tannic, red Givry becomes rounder after a few years in the cellar. Connoisseurs prefer to enjoy it after three to five years of cellaring to fully appreciate its flavors. A wine for aging, it can be cellared for up to eight years without issue. With its notes of red fruit and a hint of violet, it pairs perfectly with chicken, charcuterie, or cheese. Perfectly structured, it will be appreciated by lovers of wines with character. To remain 100% Burgundian, it proves to be the perfect companion for a meal of local specialties. The most flavorful Bresse chickens, the most tender Charolais beef, or goat cheeses from the Mâconnais region pair perfectly with it. Red meats and poultry generally pair perfectly with it, as do pâtés en croûte. If you’re a history buff, think of Henry IV and his “poule au pot.” Even back then, Givry wine was one of the favorite drinks of the sovereign, who was known as a bon vivant. Served at a temperature of 13° to 15°, red Givry is at its best.

Givry Premier Cru

Givry Premier Cru wines are fruity and sometimes oaky. Described by oenologists as refined and velvety, Givry Premier Cru wines appeal to palates that appreciate refined, full-bodied wines. These Premier Cru wines thrive on the highest slopes of the vineyards. From Champ-Nalot to Servoisine, every wine lover is sure to find their favorite vineyard site.

White Givry: bees and lemon trees

Givry whites, rarer than the reds, captivate with their long finish. They have a golden-yellow color and aromas of citrus and lemon. Fresh and well-balanced, these whites have great structure. They, too, can be cellared for a few years. A year or two in the cellar perfectly brings out notes of linden blossom and lily. Striking a balance between acidity and creaminess, Givry white wines have, over the course of many harvests, achieved an ideal harmony. They are perfect for pairing with pike or other fish served in sauce. When it comes to cheese, pairing them with a farmhouse Saint-Nectaire can be a dreamy way to end a meal.