There are six different plots of Pinot Noir within the Clos, on varied soils and with vines of different age and character. This normally allows for the grapes – after careful sorting – to be fermented in six separate vats. In 2021, frost damage severely reduced the crop, so only three vats could be filled. 80% of the grapes were fermented as whole clusters, which has brought openly aromatic, refreshing aromas to a wine whose colour is purple ruby of medium depth. Palate shows vibrant fruitiness, rich fruit density and gentle tannins (for drinking 2025-2030+).
Domaine du Cellier aux Moines
2015 was the first vintage we offered from this superb estate, which has been going from strength to strength since Catherine and Philippe Pascal bought the property, and started their investments into it, in 2004. The buildings and vineyard date back over 8 centuries, to when a nearby Cistercian Abbey chose this south-facing hillside to plant vines and build their cellier. They made the wine until the French Revolution, after which the land was sold and divided.
The Pascal family bought the Historic Monument in 2004, then acquired many of the original, surrounding vineyards. They are perfectly situated at the centre of a south-facing Givry 1er Cru hillside. In 2015, the Domaine completed the construction of a unique full-gravity winery. Built in the old quarry of Givry, downhill from the cellier, this winery works on four levels, from grape sorting, down to fermentation, then barrel ageing, assembling and bottling, with no pumping. Oxidation of juices and wines during all processes is efficiently minimised. Three levels of the four are underground, allowing optimal temperature and humidity control, with minimal energy consumption.
They have added new plantings of carefully selected, low-yield Pinot Noirs to their old-vine plantings. Since 2006, no herbicides or pesticides have been used, and regular ploughing was re-introduced. Over recent years, white vineyards have been added to the estate, and wine-maker Guillaume Marko is proving as adept with Chardonnay grapes as he is with the Pinots. Guillaume is a Dijon-trained oenologist, who worked several stints at top Côte de Nuits domaines, before coming to Givry.