Danjean-Berthoux 2016 "Clos du Cras Long" Givry Rouge 1er Cru, Pinot Noir, Burgundy, France [375ml Half Bottle]

Danjean-Berthoux 2016 "Clos du Cras Long" Givry Rouge 1er Cru, Pinot Noir, Burgundy, France [375ml Half Bottle]

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Danjean-Berthoux 2016 "Clos du Cras Long" Givry Rouge 1er Cru, Pinot Noir, Burgundy, France [375ml Half Bottle]

Winemaker: Pascal Danjean

Variety: 100% Burgundy

Terroir: Côte Chalonnaise Premier Cru vineyards of oxfordian era limestone and clayey-limestone that has a high proportion of iron and minerals. The terroir yields reds that are capable of firm structures but typically show very  high-toned aromatics of violet, cloves, and delicate red cherry notes. 

Vinification: Pascal elects to destem and all fermentation is carried out in neutral vats. 

Aging: The 1er Crus are raised in mostly neutral oak.

Pairing suggestions: Perfect pairing for paté, charcuterie, and terrines.

Being a grower in Burgundy isn’t easy. For years, the vines in Pascal Danjean’s family estate were earmarked to be sold to the local co-op, as is typical in Burgundy’s Côte Chalonnaise. But when Pascal assumed control of the estate more than 20 years ago, he knew his fruit was too good to be blended into obscurity. He bottled his domaine’s first vintage in 1993, and since then has slowly increased his plantings in Givry’s Premier Cru vineyards. The wines are never fined or filtered and Pascal eschews the use of new wood almost entirely, resulting in soft, supple pinot noir that allow the terroir to shine.

The appellation of Givry is located in the Burgundy sub-region of the  Côte Chalonnaise immediately south of the Côte d’Or and consists of the  communes of Givry, Dracy-le-Fort, and Jambles where Pascal Danjean is  located. Both white and red wines are allowed in the AOC, but around 80%  of Givry’s production is in red wine. There are nearly 275 hectares  planted in Givry with just under 100 hectares of Premier Cru.




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