Givry belongs to the Côte Chalonnaise, which is a subregion of the Burgundy wine region of France. Côte Chalonnaise lies to the south of the Côte d’Or continuing the same geology southward.
The village of Givry produces many red Pinot noir wines representing more than 90% of the region’s production. It is the smallest of all the village appellation but has been the most active and dynamically growing regions in recent years. About one sixth of all the vineyards in Givry have premier cru designations.
Red Givry is made from Pinot noir, and white Givry from Chardonnay.
The red wines are noted for their structure and ability to age well. The red wines of Givry were reportedly the favorite wines of King Henry IV.
The white wines of the region are noted for their characteristic licorice notes in the bouquet and slight spicy-butteriness.
Compared to neighboring Mercurey, the red wines of Givry tend to be lighter and ready to drink at a younger age. They often exhibit rustic and earthy flavors. The wines can also have cherry and redcurrant notes that are usually at their peak between 5-12 years after vintage.
Red Givry rouge goes along with delicatessen, braised veal, roasted chicken, cheeses like Reblochon or Camembert. It shall be served between 14 and 16°C, and can be kept 4 to 8 years.
White Givry fits fishes with a light dressing, white meat, Saint-Nectaire cheese. It shall be served between 10 and 12°C, and can be kept 2 to 6 years.
Production sites : Jambles, Dracy-le-Fort, Givry
