Danjean-Berthoux 2019 'Meix Au Roi' Givry, Burgundy, France
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.
Winemaker: Pascal Danjean
Variety: 100% Pinot Noir
Terroir: Côte Chalonnaise vineyards of oxfordian era limestone and clayey-limestone that has a high proportion of iron and minerals.
Vinification: Handpicked and destemed. Fermentation is carried out in neutral vats.
Aging: Neutral oak, partial stainless steel.
Tasting Notes: Firm structure, high-toned aromatics of violet, cloves, and delicate red cherry notes.
Pairing suggestions: Perfect pairing for paté, charcuterie, and terrines.
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.