Joblot

Burgundy, France

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The wines of Givry have been heralded since the era of Henri IV, but since phylloxera hit the Côte Chalonnaise in the late 1800s, the appellation has been slow to recover. Domaine Joblot led the resurgence and is credited by many for putting Givry on the Burgundy map. Givry has a natural amphitheater that shelters the village from westerly winds, and the rocky, limestone soils give a chiseled minerality to the wines. Today, with the dynamic Juliette Joblot at the helm, the family farm 13.5 hectares sustainably, nine of which are exclusively in premier cru vineyards, including Clos de la Servoisine and Clos du Cellier aux Moines, the best parcels in the appellation.

Unlike many growers who determine the ripeness of their grapes based on sugar levels, the Joblots base their picking decisions on acidity levels. During the harvest, severe sorting takes place in the vineyards, and they are known to drop up to 40 percent of a vintage if it does not meet their standards. In the... more

The wines of Givry have been heralded since the era of Henri IV, but since phylloxera hit the Côte Chalonnaise in the late 1800s, the appellation has been slow to recover. Domaine Joblot led the resurgence and is credited by many for putting Givry on the Burgundy map. Givry has a natural amphitheater that shelters the village from westerly winds, and the rocky, limestone soils give a chiseled minerality to the wines. Today, with the dynamic Juliette Joblot at the helm, the family farm 13.5 hectares sustainably, nine of which are exclusively in premier cru vineyards, including Clos de la Servoisine and Clos du Cellier aux Moines, the best parcels in the appellation.

Unlike many growers who determine the ripeness of their grapes based on sugar levels, the Joblots base their picking decisions on acidity levels. During the harvest, severe sorting takes place in the vineyards, and they are known to drop up to 40 percent of a vintage if it does not meet their standards. In the cellar, all but 10 percent of the grapes are de-stemmed, and long, cool macerations are encouraged. While each parcel is vinified separately, each cuvée undergoes natural fermentation in the same manner so that the character of the individual terroirs come through. The resulting wines are plush, spicy and balanced with endless charm and finesse. Although the wines drink well on release, they have a track record for aging 20-25 years in good vintages.

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