Manufacturer: Domaine Joblot

The wines of Givry have been lauded since the time of Henri IV, however since phylloxera hit the Côte Chalonnaise in the late 1800s, the appellation has been slow to recover. Leading its resurgence are brothers Jean-Marc and Vincent Joblot, who have brought pride and fame to Givry for their refined, sumptuous, spicy and balanced cuvées. Influenced by Burgundian legend Henri Jayer, Jean-Marc’s winemaking style is celebrated by critics for lending charm and finesse. As such, the Joblots have shown that the wines of Givry may be less well-known today than they were centuries ago but still rival those of the neighboring Côte de Beaune. Today the brothers are joined by Jean-Marc’s daughter, Juliette. The microclimate and terroirs of Givry are ideal. A natural, three-mile amphitheater shelters the commune from the westerly winds, and the rocky, limestone soils impart a chiseled minerality on the wines. The Joblots farm 13.5 hectares sustainably, nine of which are exclusively in premier cru vineyards. Among these are their premier crus Clos de la Servoisine and Clos du Cellier aux Moines, the best parcels in the appellation situated above the village with full southern exposure. A severe de-budding and green harvest keeps yields low. Unlike many vignerons who judge the ripeness of their grapes on brix, the Joblots base their decision on acidity levels. During the harvest, sorting occurs in the vineyards, and they are known to drop up to 40 percent of a vintage if it fails to meet their standards. Jean-Marc is the master of the cellar, and his non-interventionist approach allows the terroirs to speak for themselves. All but 10 percent of the grapes are de-stemmed. He seeks long, cool macerations for optimal extractions. While he vinifies each parcel separately, each cuvée undergoes natural fermentation in the same manner so that the finished wines highlight of the character of the individual terroirs. His longstanding relationship with local cooper François Frères allows him to tailor the barrels to his specifications; in fact, Jean-Marc prefers a sweeter smelling barrel to one that is charred, which he believes integrates into the wines well. He bottles the wines unfiltered to allow them a pure expression of fruit.