Domaine du Cellier aux Moines : Givry 1er cru "Clos du Cellier aux Moines" 2018

The Structure and Aromatic Richness of a Burgundy Pinot Noir

The Estate

Domaine du Cellier aux Moines was founded in 1130 by the Cistercian monks of the Abbaye de la Ferté. These monks were the first to build the famous walled clos surrounding the vineyards of Burgundy. Since 2004, the Pascal family has successfully set about restoring the estate and returning it to its former glory.
Extensive plot-by-plot work and a replanting programme have been under way since 2006-2008 to create a fruitful harmony between the soil and the vine.
Almost all of the estate's wines are currently undergoing organic and biodynamic certification.

The Vineyard
The Givry 1er Cru "Clos du Cellier aux Moines" 2018 comes from a 5-hectare vineyard that has been regarded for centuries as one of the jewels of Burgundy. Facing due south, halfway up a well-ventilated slope that ensures optimal ripening of the berries, the vines grow in a vineyard surrounding the historic Cellier, on soils of clay, limestone and silt.

The Vintage
On 16 May, a hailstorm struck the Cellier aux Moines slope. This setback led to a significant drop in yields but, thanks to favourable weather for the rest of the season, the vines continued their growth cycle normally. Ideal sunshine and warmth throughout the summer allowed the grapes to reach exceptional levels of ripeness and quality.
A knowledge of the vineyard refined over successive vintages, rigorous biodynamic practices for the second year running and extensive plot-by-plot work made it possible to harvest healthy, fully ripe grapes with remarkable balance.

Blend

This Givry 1er Cru "Clos du Cellier aux Moines" 2018 is made from 100% Pinot Noir.

Winemaking and Ageing

Harvested by hand, the berries are carried to the winery in small perforated crates to preserve the integrity and freshness of the fruit.
After rigorous sorting, a variable proportion of the grapes is kept as whole bunches (90% in 2018), depending on the character of the vintage and the plots of origin.
Priority is given to transferring the virtually intact berries by gravity into oak vats to preserve their full aromatic and flavour potential.
A period of cold pre-fermentation maceration precedes fermentation with indigenous yeasts.
The wine is aged in oak barrels (one third new) for 16 to 18 months. The winery operates by natural gravity over four levels, from the arrival of the grapes through to bottling, with no pumping or filtration.

Tasting

This Givry 1er Cru "Clos du Cellier aux Moines" 2018 captivates with its exceptionally fine tannins, intense texture and velvety mouthfeel.
Remarkably rich, the aromatic palette combines generous notes of spices and fully ripe black fruit with a subtle toasty hint that adds further complexity.