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Givry is located in the centre of the Côte Chalonnnaise, just south of Mercurey, the terroir there is largely composed of a rocky limestone, some clay and sandstone. Clos du Celliers is a Premier Cru sub region of Givry and was a vineyard originally established Cistercian Monks the year 1130 who it as ‘a jewel of Burgundy’. The original estate of Clos du Celliers was requisitioned by the government during the French Revolution and later sold on.
Some regard wines from the Côte Chalonnnaise as peers, if not better than, many of the more famous village appellations of the Cote d’Or. Domaine Jaoblot only produce two white and five reds (Chardonnay & Pinot Noir) and his wines are widely regarded as the best of Givry.
If you can find them, buy them as they generally represent great value.”
Burghound
VINEYARD
Domaine Joblet Winery and Vineyard has a long family heritage, founder, Charles Joblot, was also heavily involved in getting Givry recognised as an AOC. He passed the winery on to his son Marc after the Second World War who propelled the estate to become one of the greats of the Côte. Brothers Jean-Marc and Vincent continued the development and growth of the 14 hectares of vineyard and wines through the 1970s and since 2012 Jean-Marc’s daughter Juliette has been the winemaker.
The vines are now 35 years old and they sit facing south, which provides excellent ripening characteristics, the grapes are farmed bio-dynamically with careful pruning, deliver a higher quality, lower volume yield. Winemaker Juliette Jaoblot selects and harvests the grapes on the basis of their acidity, not sugar, and then all fruit is hand sorted in the vineyard.
Here the wood is no longer subtle though neither is it invasive on the ripe and layered aromas of violet, plum, earth and discreet sauvage nuances. The middle weight flavors are not as concentrated but they’re finer still thanks to the relatively fine-grained tannins supporting the markedly firm and youthfully austere finale. This is clearly built-to-age and will need at least a decade to fully resolve the structure. Worth checking out. Sweet spot
Allan Williams Burghound 91-93 points
TASTING
We drank this wine at the amazing IDES in Collingwood (Melbourne) and it was the perfect accompaniment to a wonderful meal. The sommelier did not have it on the wine list but after a conversation about the sort of wine we liked to drink, the merits of various Burgundies and our budget, he went to the cellar and extracted this bottle.
A nose of red fruits (raspberry, sour cherry) with a touch of spice. As it hits the palate there is rush of flavour, layers of complexity and a lovely rich rounded fruit (raspberries and cherries), then there is a hint of mushroom mixed with a vanilla and leather with a very velvety finish.
Image Credit | Domaine Joblot
This passionate agronomist sees in the plant the true and original beginning of wine.
Juliette Joblot
SIGHT
It is a dark wine in the glass, quite dark for a pinot noir.
22/25
NOSE
A rich fragrant nose the spices hit you first, then cherries and something slightly mushroomy but not funky.
23/25
PALATE
There is a roundness coming from the oak then slightly under ripe raspberries mix in with the mushroom flavour. Its lovely on the palate.
23/25
FINISH
The fruit follows to the palate. There is enough acid but not too much, well balanced but not a long finish.
22/25
Grape | 100% Pinot Noir
Oak | 50% New French Oak – 12 months
Seal | Cork
pH | –
Alcohol | 14.5 % ABV
volume | –
Drink By | 2035
Tasting Date | Mar 2024
Price | ´´$150 AUD
