The Givry is sourced from the best parcels of the family’s six hectares near their home in Poncey, in the village appellation of Givry (wine from grapes that don’t make the cut is sold in bulk to a négociant). The wine is fermented with natural ambient yeast in concrete vats. Two-thirds of the wine is aged in a mix of neutral oak barrels, with the remaining third matured in concrete before bottling.
The wine is a limpid crimson red Burgundy with inviting aromas of brambly red fruit, including wild strawberries, red currants, lingonberries, and spiced plums, along with suggestions of wild thyme, garden lemon balm, forest mushrooms, and fresh sage.
On the palate, the wine is juicy and firm; crunchy, transparent, and vibrant, with engaging mineral-saturated red fruit flavors that echo the nose, along with suggestions of eucalyptus, white pepper, cardamom, and green tea. Over time in the glass, the wine grows more voluminous, yet always remains accessible, well-integrated, and refreshing.
About this wine producer: The Desvignes family has lived in the Givry hamlet of Poncey, about ten kilometers west of Chalon-sur-Saone, since 1870. In 1998, Eric Desvignes, like so many of the best of his generation, was the first in the family to estate bottle the wine.
In 2016, after formal viticulture and enology studies, as well as apprenticeships in Oregon and Burgundy, Gautier Desvignes joined his father, Eric, as co-gérant of the family’s estate. Today, the family farms eleven hectares spread out over twenty parcels in the Givry and Givry Premier Cru appellations. Gautier’s obsessive commitment to sustainable farming, hand harvesting, and manual sorting results in a tiny annual production of 45,000 bottles of terroir expressive Givry.