The 2018 Givry Premier Cru Clos Jus from Domaine Laurent Mouton is an outstanding red Burgundy, showcasing the finesse and depth characteristic of Côte Chalonnaise’s top terroirs. Made exclusively from Pinot Noir, as is traditional for the appellation, this cuvée hails from the renowned Clos Jus climat, classified as Premier Cru for its exceptional quality. The 2018 vintage was marked by a warm growing season, yielding ripe fruit and structured tannins, while careful vinification has preserved both freshness and elegance in the wine. Expect aromas of black cherry, raspberry and subtle violet, with underlying notes of forest floor and gentle spice, leading to a palate of refined tannins and a harmonious, lingering finish.
Givry is situated in the heart of the Côte Chalonnaise, a region south of the more famous Côte d’Or but with a rich tradition dating back to Roman times and noted as a favourite of French King Henri IV. The vineyards here benefit from limestone-rich soils with varying amounts of clay and marl, contributing to the wines’ signature minerality and finesse. The continental climate, with warm summers and cool nights, allows Pinot Noir to ripen beautifully while retaining freshness and aromatic complexity. The Premier Cru sites, like Clos Jus, are especially prized for their exposure and soil composition, lending greater intensity and age-worthiness to the wines.
This elegant Pinot Noir pairs beautifully with classic Burgundy cuisine. Enjoy it with dishes like coq au vin, duck breast with cherry sauce, or a tender beef bourguignon. For a regional touch, consider pairing with rabbit terrine or a simple roast chicken flavoured with tarragon. The wine’s silkiness and depth also make it a fine match for earthy mushroom dishes or a creamy Brie de Meaux.
To fully appreciate its complexity, serve this Givry Premier Cru at 15-16°C after allowing it to breathe for an hour. This moderate temperature highlights the delicate aromas and smooth texture, offering an authentic experience of Burgundy’s Côte Chalonnaise.
