Domaine du Cellier aux Moines : Givry 1er cru "Clos du Cellier aux Moines - Les Dessus" 2020

Characteristics and tasting tips for the Givry 1er Cru "Clos du Cellier aux Moines - Les Dessus" 2020 from Domaine du Cellier aux Moines

Tasting

Appearance
The color reveals a deep ruby red hue with purple highlights, attesting to the full phenolic maturity of the grapes and the concentration of the 2020 vintage.

Nose
The bouquet is rich and complex, revealing aromas of blackcurrant, tart cherries and forest fruits. Notes of sweet spices, orange zest and a touch of creamy vanilla add an extra dimension. With aeration, nuances of alpine raspberries, characteristic of whole-cluster vinification, unfold harmoniously.

Palate
On the palate, this wine seduces with its remarkable balance. The attack reveals great amplitude and an enveloping texture. The exceptional concentration harmonizes with very fine, powdery tannins that are perfectly integrated. The lively acidity adds a light and elegant touch, leading to a very graceful and persistent finish where the velvety fruit reappears with intensity. The silky structure and freshness suggest excellent aging potential.

Food and wine pairings

This Givry 1er Cru pairs beautifully with delicate white meats such as poultry supreme with chanterelles or roasted guinea fowl with herbs. It also elegantly accompanies more substantial meats like pork tenderloin with prunes, roast veal with mushrooms or red wine braised beef. Mushroom-based dishes, such as porcini mushroom risotto or a mushroom and Comté tart, highlight its forest floor notes. As for cheeses, opt for uncooked pressed cheeses like Saint-Nectaire, Tomme de Savoie or aged Reblochon.

Service and storage

The Givry 1er Cru "Clos du Cellier aux Moines - Les Dessus" 2020 can be enjoyed now but will gain complexity with time. It is recommended to serve it at a temperature of 15-16°C. Brief decanting will allow its aromatic palette to fully express itself. This wine can be enjoyed until approximately 2033, offering an optimal drinking window spanning over a decade.

An exceptional Givry 1er Cru combining concentration and finesse in the Côte Chalonnaise

The estate

Founded in 1130 by Cistercian monks from the Ferté Abbey, Domaine du Cellier aux Moines represents one of the oldest wine estates in Burgundy with nearly nine centuries of continuous winemaking history. Acquired in 2004 by Philippe and Catherine Pascal, accompanied by their three children, the estate has benefited from a complete restoration of its buildings, which are classified as Historical Monuments. Today, Philippe Pascal and Guillaume Marko, Technical Director and co-manager since 2015, manage this twelve-hectare property located in the Côte Chalonnaise. The estate stands out for its radical commitment to certified biodynamic agriculture since 2023, its unique vat room in Burgundy operating entirely by gravity over four levels, and the exceptional quality of its wines. Guillaume Marko, ranked 37th best winemaker in France by Le Figaro Vin, embodies a contemporary vision respectful of the original Cistercian heritage.

The vineyard

The Clos du Cellier aux Moines extends over five hectares in a single plot in the Givry 1er Cru appellation, perfectly south-facing on the mid and upper slope. This optimal exposure, combined with constant ventilation, favors the ideal ripening of the Pinot Noir grapes while preserving the health of the vines. The terroir is characterized by stony clay-limestone soils with patches of oolitic limestone on certain veins of calcareous marl, conferring a distinctive minerality and racy acidity to the wines. The vines, planted between 1974 and 2012 depending on the plot, are cultivated using certified biodynamic agriculture. The soils are regularly ploughed to promote microbial life, with some plots even benefiting from manual hoeing, attesting to the attention paid to every detail.

The vintage

The 2020 vintage in Burgundy is characterized by contrasting weather conditions. After a mild winter, spring was marked by even flowering, suggesting good quality. The summer proved particularly hot and sunny with periods of drought, favoring exceptional fruit concentration. This remarkable heat allowed for full phenolic maturity to be reached, including for the stems, allowing for whole-cluster vinification. The end-of-season conditions allowed ripeness to be refined before the harvest, which was carried out in sunny weather, giving rise to grapes combining concentration, balance and freshness.

Winemaking and aging

The Givry 1er Cru "Clos du Cellier aux Moines - Les Dessus" 2020 is the result of a rigorous selection of the nine best barrels from the best plots of the Clos. The manually harvested grapes are transported by gravity into the estate's unique vat room, built over four levels, three of which are underground. Vinification is carried out using 100% whole clusters, without destemming, thus preserving the perfectly ripe stems which add fine tannic structure and minerality. Fermentation takes place in vats with gentle pump-overs, followed by aging for approximately eighteen months in French oak barrels, with only one third new wood. This moderate proportion allows the expression of the fruit to be completed without masking it. The wine is bottled without filtration, preserving its integrity and complexity.

Grape variety

100% Pinot Noir