An extremely complete Premier Cru de Givry: both structured and concentrated, it offers supple tannins and a magnificent balance provided by the 1999 vintage. For lovers of great red wines of Burgundy at their peak! Domaine Joblot.
Givry Premier Cru 1999 - "Clos de la Servoisine"
Complex
Powerful
Mineral
Fruity
Woody
Perfectly mastered from beginning to end, this Givry 1er Cru la Grande Berge from Domaine Joblot is one of the sure values of the Givry 1er Cru appellation.
The 1999 vintage is exceptional in richness and harmony of flavors.
Of a beautiful density and beautiful frame, it keeps a fine and delicate side. At the aromatic level, the bouquet will be complex and rich: candied and black red fruits (strawberry, blackberry) and spices at the rendezvous.
To accompany this wine: pies, grilled meats or roties, cold cuts (pâtés), poultry in civet also. Soft cheeses: Camembert, Brie or Reblochon.
Red wine of tannic Burgundy - Corsé: grilled or roasted pork, steaks or ribs of beef, cobblestones and beef steaks, braised beef in sauce, furry game, couscous and tagines, Epoisse
Appellation
Premier CruType of Wine
StillWine Making
Oak casksGrape Variety
Pinot NoirHarvest
ManualBurgundy Region
Côte ChalonnaiseVintage
1999Service
14 to 16 degreesCustody potential
2023
Givry is primarily a red wine made from Pinot Noir grapes. To the eye it presents a brilliant carmine or crimson colour set off by purplish highlights.
Its bouquet generally evokes violets, strawberries, and blackberries with variants which include liquorices, game, and sometimes spice (cloves). It is quite tannic in its early youth but after 3 to 5 years in the bottle it becomes suppler and fuller. It boasts a firm structure.
White Givry (Chardonnay) is a bright, limpid pale gold. It is redolent of aromas of honey or lemon with notes of lime and lily, then dried fruits (often toasted) come to the fore after the wine has aged some years. The mouth is delicate, with a balance between mellowness and acidity which guarantees its keeping qualities as well as giving it good length.
Red: its firm structure hides a delicate aromatic register which clearly makes it a fine match for pâtés, pies, and terrines, as well as cured ham and fine charcuterie. However, its distinction and solid construction are calculated to please meat-lovers. Fibrous joints, beefsteak, braised veal, stewed poultry, or a roasted fattened hen from La Bresse will respond to its dense tannins.
It is equally well-matched with soft-centred cheeses: Camembert, Brie de Meaux, Reblochon.
Serving temperature: around 15 °C.
White: fish in light sauces, freshwater pike cooked with butter and white meats bring out its finest qualities. As far as cheeses are concerned, try pressed-curd cheeses such as Saint-Nectaire and Cantal.
Serving temperature: 11 to 13 °C.
This Côte Chalonnaise wines was the favorite 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. As Philippe Sollers wrote in his autobiography “Being born into a culture of French wine is a deeply fortifying and sobering experience that becomes a part of you. As a child, one does not even need to read Rabelais - his words live and speak all around”.
Brown soils derived from the breakdown of Oxfordian Jurassic limestones and clayey-limestones. Most of the vines are planted facing East-South-East or due South at altitudes between 240 and 280 metres, or slightly higher in the case of the Climat named Les Bois Chevaux.
Source : https://www.bourgogne-wines.com
