This wine, Domaine Joblot’s Givry Premier Cru "Les Bois Chevaux" 2023, represents one of the most esteemed expressions of the Côte Chalonnaise. Traditionally, red Givry is crafted predominantly from Pinot Noir, and the 2023 vintage is anticipated to offer a vibrant, youthful expression of this noble grape. Wines from this Premier Cru plot are recognised for their elegance and generous fruit, often displaying aromas of ripe cherry, raspberry, and subtle violet, underlined by refined tannins and a delicate, mineral-inflected finish. The winemaking approach at Domaine Joblot is focused on expressing the character of the vineyard, typically balancing precision, fresh structure, and aromatic purity.
Givry lies in the heart of the Côte Chalonnaise, a part of Burgundy that enjoys a slightly warmer, sunnier climate than its northern neighbours in the Côte d'Or. This allows grapes to mature gracefully, preserving vivid fruit character while maintaining a bright acidity typical of the region. The soils, a mix of limestone and clay, lend the wines their hallmark minerality and finesse. Givry has a proud winemaking tradition, historically favoured by French royalty, and its Premier Crus are respected for their capacity to unite the generosity of southern Burgundy with Pinot Noir’s transparent elegance.
The refined and supple style of this wine makes it a versatile food companion. It pairs beautifully with classic Burgundian dishes such as coq au vin, duck breast with cherry or berry sauces, or a roasted guinea fowl with mushrooms. For a British twist, consider pairing it with roast pork and crackling, or herb-marinated lamb. Its bright fruit and subtle earthy notes are well-matched to soft cheeses like Brie de Meaux or a delicate goat cheese.
To appreciate the freshness and complexity of this young Premier Cru, serve it slightly cool, ideally at 15-16°C. Decanting for half an hour before tasting can help open up the aromatic profile, revealing both youthful fruit and underlying structure. This wine promises immediate pleasure, but also has potential to develop greater nuance with several years of cellar ageing.
