Givry 1er Cru "En Choué" (Red)

Origine

The Givry 1er cru En Choué appellation lies in a small hollow a few tens of hectares facing due south, located at the entrance to the Russilly Valley. The vines lie on predominantly limestone soils, which has required the use of rootstock highly resistant to active limestone deposits. This hillside exhibits outstanding maturity and is naturally protected from the northerly and easterly winds.

Vinification

Manual harvesting is practiced. Grapes are destemmed in their entirety and poured in a cement vat, which has been cooled to incite a few days of preliminary cold maceration. Once fermentation has been initiated, treading is practiced twice a day, along with one pumping-over, to enhance yeast aeration. About 12 days are spent in the vat. Fermentation takes place at a regulated temperature. Upon removal from the vat, a portion of the contents is immediately barrelled (15% barrel renewal rate), while the remainder is returned to the vat. Following malolactic fermentation, the portion in barrels is racked in the vat and vat contents then get racked in the emptied barrels, which means that the entire En Choué output is barrelled for periods of between 9 and 14 months. Bottling occurs exclusively during the springtime 18 months after harvesting once the barrelled and vatted blend has been assembled.

Notes de dégustation

This Givry 1er cru En Choué never loses its decisively ruby red colour. The nose reveals fragrances of fresh pitted berries (shades of cherry, Morello cherry) underpinned by a raspberry texture. To the taste, this wine is full-bodied and refined, with plenty of elegance and personality. Old texts make mention of tasting comments that cite the celebrated names of Volnay and Clos Vougeot when speaking of Clos de Choué.

Mets d'accompagnements

This wine is an outstanding accompaniment to white meats, lighter marinades and firmer fish dishes cooked in sauce (like monkfish or sea bass), as well as with a gourmet cheese platter.