Domaine du Cellier aux Moines : Givry 1er cru "Clos du Cellier aux Moines" 2016

Characteristics and Tasting Notes for the Givry 1er Cru "Clos du Cellier aux Moines" 2016 from Domaine du Cellier aux Moines

Tasting Notes

Appearance
This wine reveals a dark, deep colour, promising wonderful richness.

Nose
The aromatic bouquet opens with notes of fresh fruit, cherry and ripe blackcurrant, subtly enhanced by spicy notes.

Palate
Smooth and endowed with moderate acidity, the palate offers a texture of great finesse. Less dense than the previous vintage, it charms with its balance and stretches into a lingering, gourmet, airy finish.

Food and Wine Pairing

This red wine pairs wonderfully with red meats in sauce or roasted, slow-cooked dishes such as beef bourguignon or coq au vin, as well as poultry with mushrooms. It also pairs beautifully with game terrines or a platter of mature cheeses.

Serving and Cellaring

This Givry 1er Cru "Clos du Cellier aux Moines" 2016 can be enjoyed now and will continue to develop in the cellar until around 2030.

The Authentic and Refined Expression of a Burgundy Wine

The Estate

Although the site's origins date back to 1130 with Cistercian monks, the Domaine du Cellier aux Moines, as it exists today, was established in 2004. Located in Burgundy, this nearly ten-hectare estate is run by Philippe and Catherine Pascal, alongside their children. Guided by the "Simplex Natura" philosophy, the current owners have restored this historic heritage to produce wines of excellence. The estate stands out for its ecological practices and its walled clos, whose boundaries have remained unchanged for nine centuries.

The Vineyard

The vineyard from which this Givry originates spans five hectares within a historic thirteen-hectare walled clos. Ideally situated on the middle and upper part of a south-facing slope, the vines flourish on clay-limestone soils. The estate favours an ecological approach, with light soil cultivation and the use of plant-based preparations. From 2016 onwards, the use of synthetic products was completely abandoned, marking a key step towards the organic and biodynamic certifications obtained later on.

The Vintage

2016 was marked by a devastating spring frost across Burgundy on 13 April. However, the Côte Chalonnaise area was miraculously spared from this phenomenon. Following this contrasting spring, the summer season proved particularly mild and sunny, offering ideal conditions to ensure steady and optimal ripening of the berries right up to harvest.

Winemaking and Ageing

The grapes are hand-harvested with rigorous sorting of the bunches. Vinification takes place in an innovative gravity-fed cellar spread over four levels, eliminating the need for any pumping. The process includes the use of indigenous yeasts, a proportion of whole clusters and foot punch-downs for gentle extraction. Finally, the wine undergoes extended ageing in oak barrels for at least two winters, enhancing its complexity and finesse.

Grape Variety

Pinot Noir (100%).