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Whether from famous Bourgogne villages, regional appellations or homage cuvées, the House’s wines carry the Bouchard Aîné & Fils imprint, which since 1750 has become a prestigious signature, synonymous with excellence and know-how thanks to exceptional men.

Full of history and flavours, they are a complete range to allow all connoisseurs and enthusiasts around the world to discover the richness and incredible potential of the noble grape varieties of their region of origin.
GIVRY
click on one of the vintages below for further information
2023   2024  

Varietal

100 % Pinot Noir.

Tasting notes

Colour: A lovely deep garnet red with purple highlights.

Nose: A fruity bouquet of raspberry and Morello cherry, combined with spicy and vanilla notes.

Palate: Full and fleshy on the palate, with flavours of black fruit (blackcurrant) and gingerbread. The tannins are nicely textured and mature. Long, tasty notes on the finish.

Food and wine pairing

Enjoy with pâtés, terrines, cold meats, braised meats or meats in sauce (braised veal, stewed poultry, roast Bresse poularde), cheeses such as Reblochon.

Serving suggestions

Ideally served at around 15°C.(59°F.).

Ageing potential

Already pleasant in its youth, this red Burgundy will easily age for 7 years in good cellaring conditions.

Origins

A Côte Chalonnaise appellation. This Côte Chalonnaise cru was the favourite wine of the French King Henri IV (1553-1610).

It is produced in the communes of Givry (with its hamlets Poncey, Cortiambles and Russilly), Dracy-le-Fort, and Jambles – a corner of Paradise for wine-growing, surrounding what has been a fortified location since the Middle Ages. Its AOC dates from 1946.

The vineyard under this appellation extends over 237 hectares producing red Burgundies from Pinot Noir and 45 hectares of white (Chardonnay). 41.5% of the vineyard is classified as Premier Cru. Givry is mainly producing red wines (85%).

Vinification and maturing

Harvested by hand. 100% sorting and destemming. Alcoholic fermentation and maceration take place at controlled temperature in open vats for 18 days. We punch down the cap regularly during alcoholic fermentation. The wine is aged in barrels for 9 months.