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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.
Winemaker: Pascal Danjean
Variety: 100% Chardonnay
Terroir: Marly-limestone at 1030 feet elevation, south-southeast facing vines.
Vinification: Hand picked. Steel fermented.
Aging: 10 months in oak barrels and demi-muids. About 20% new wood.
Tasting Notes: A classic white Burgundy. Elegant and mineral, this wine with citrus and subtly woody notes can be enjoyed with fish in butter or scallops.
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.