Givry Champ-Lalot
The vintage
2021 is a rare vintage. After a classic winter, late March saw much higher temperatures than usual for this period: 27°C! The bud burst took place ten days earlier than anticipated on the 4 April. Then, during the nights of the 5, 6 and 7 April, temperatures fell well below as low as -8 °C. Our Chardonnay vines as well as the whole of the Côte chalonnaise were highly impacted by the frosts. From May through until July the weather was cool and humid. Flowering took place mid-June. The weather was warm and sunny from the 10th of August onwards. The harvests began on the 21 September and drew to a close on the 30 September.
Appellation
descriptionIntroduction
In the heart of the Côte Chalonnaise, the commune of Givry is renowned for its red wines which are often compared to those of Mercurey.
Exposition
South-East
Soil
Limestone
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
3 ha 98 a 80 ca - [9,85 Acres]
Characteristics of our plot
Years the vines were planted
1975, 1979, 1983
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are pumped over twice daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 15 to 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 12 months in French oak barrels (10% of which are new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature.
Tasting
Tasting
The delicate nose exudes springlike aromas of fresh flowers. The palate is smooth and well-balanced with the same floral notes as the nose. This Givry combines fruit and freshness resulting in a delicate and elegant mouthfeel.
Serve with
Cold cuts, pâté, roast pork rôti with a honey and mustard glaze
Serve at
14°C to 16°C
Cellaring Potential
2 to 6 years
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