GIVRY > BOUCHARD Ainé & Fils

GIVRY 2021

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2023 2024

Varietal

100 % Pinot Noir.

Tasting notes

Colour: A lovely deep garnet red with purple highlights.

Nose: A fruity bouquet of raspberry and Morello cherry, combined with spicy and vanilla notes.

Palate: Full and fleshy on the palate, with flavours of black fruit (blackcurrant) and gingerbread. The tannins are nicely textured and mature. Long, tasty notes on the finish.

Food and wine pairing

Enjoy with pâtés, terrines, cold meats, braised meats or meats in sauce (braised veal, stewed poultry, roast Bresse poularde), cheeses such as Reblochon.

Serving suggestions

Ideally served at around 15°C.(59°F.).

Ageing potential

Already pleasant in its youth, this red Burgundy will easily age for 7 years in good cellaring conditions.

Origins

A Côte Chalonnaise appellation. This Côte Chalonnaise 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

Harvested by hand. 100% sorting and destemming. Alcoholic fermentation and maceration take place at controlled temperature in open vats for 18 days. We punch down the cap regularly during alcoholic fermentation. The wine is aged in barrels for 9 months.

Vintage : 2021

The 2021 vintage was a challenge for winegrowers right up until the very last day. From the frost in April, made worse by a very early start to the winegrowing season, right through to the September harvest, it was characterized by some brutal shifts in the weather. Winegrowers had to be extremely reactive and attentive. The only moment of respite came with flowering, which was ideal for fruit formation, and véraison, which was accompanied by sunshine from mid-August. In the end, hard work was rewarded with success, low volumes aside.

Aside from the low yields due to frost, and hail in June in certain parts of the Mâconnais, the grapes were sorted meticulously, both in the vines and in the winery.

Anyway, 2021 is an interesting vintage to work as it requires great technical skill and vinification must be very precise. Although fermentation was rapid, one had to pay a great deal of attention to the extraction of tannins and colour for the reds, and to the aromatic balance of the whites. The impression from the first tastings is that the musts have good aromatic potential and the sugar-acidity ratio suggests a style appreciated by fans of Bourgogne wines.