Givry 1er Cru En Veau
Notes of lime blossom and citrus fruit on a chiselled and mineral background run through the tasting, a cuvée that has gained a lot in finesse of texture without losing volume...
Mademoiselle is the result of blending the Servoisine parcel with the old Veau vines. The Domaine's aim is to bring together vines of the same age to reveal all the quintessence of these Chardonnay soils...
Fortunately, the whole of the Côte Chalonnaise avoided the frost of 13 April, which caused damage higher up in certain Burgundy estates. The summer was hot and the harvest went ahead quite normally. A vintage based on balance and a very fine finish, the wines will no doubt be marked by the beauty of the fruit and its freshness.
Critics' note
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Terroir
Clay-limestone soils
Age of vines: 35 years
Southern exposure
In the vineyard
Organic farming principles (not certified). Disbudding and green harvesting
Manual harvesting with careful sorting in the vineyard.
In the cellar
Gentle and long pressing
Traditional vinification and ageing on fine lees
Aged for 12 months in barrels, 50% new and 50% from one wine. Light filtration.
Tasting temperature
11 - 13°
Suggested food and wine pairing
Poularde crémée, pike with white butter, cheese
The Domain
The reference for the Côte Chalonnaise...
Since 2012, Juliette has continued the work of her father, Jean-Marc Joblot, with the same determination to produce Givry wines of great precision, fresh and deep at the same time, with great aromatic purity. All this at prices that defy all competition in the region for this level of quality...
Jean-Marc Joblot, now joined by his daughter Juliette, and his brother Vincent run this 14-hectare estate with constant attention. The wine is not the fruit of chance but of a long and thoughtful work where each factor of the production process has been studied to constantly improve it. The knowledge and culture of the trade are important to free oneself from the influence of fashions or consulting dnologists. The social or political dimension of wine has an important place here, each employee can consider the estate as his or her own company, with a career plan and profit-sharing. The French or foreign clientele is loyal, even if the sale of wines is open from the end of October to the end of December.
Our recommendations When and how to serve it?
What a dish with the Givry 1er Cru En Veau?
Practical information
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The Estate Joblot
The Estate Joblot
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