Domaine Joblot’s Givry Premier Cru “Cuvée Mademoiselle” 2023 is a white wine hailing from one of Burgundy’s most respected and dynamic estates. While Givry is predominantly known for its red wines, a select number of premier cru sites, including those vinified by Joblot, also offer elegant white wines. The specific blend or varietal isn’t stated, but in white Givry, Chardonnay is by far the most common grape, offering a style that sits somewhere between the approachable vibrancy of the Mâconnais and the more restrained finesse of the Côte de Beaune. Expect notes of ripe citrus, green apple, fresh pear, and perhaps a delicate hint of white blossom or hazelnut from judicious use of oak, all supported by a lively freshness rooted in the 2023 vintage’s youthful energy.
The Côte Chalonnaise, situated south of the Côte d’Or, is typified by rolling hills, varied exposures, and a mosaic of limestone-clay soils. This terroir brings white wines with a combination of crystalline freshness and textural charm, often with less opulent richness and more upfront minerality than found further north. Givry itself has a long-standing history of viticulture, dating back to monastic times, and today is a source of both deeply characterful reds and increasingly admired whites that offer a true sense of place without the sometimes prohibitive price of neighbouring Côte d’Or appellations.
For food pairings, a white Givry Premier Cru such as this is exceptionally versatile. It would be beautifully complemented by poached or grilled white fish, roast poultry with seasonal vegetables, or a creamy risotto with mushrooms. Classic Burgundian matches like poultry in a light cream sauce or a local goat cheese such as Charolais would also be superb. Thanks to its balance and structure, it can stand up to subtle spice and rich textures while highlighting fresh, delicate flavours.
To enjoy this wine at its brightest, serve it chilled but not too cold, ideally between 10-12°C. Allow some time in the glass for it to open up and reveal the full expression of its bouquet and texture. Drinking young will emphasise its freshness, but a couple of years in the cellar could also reward with greater complexity.
