Domaine du Cellier aux Moines Clos du Cellier aux Moines Givry Premier Cru 2019
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James
Suckling - Decanter
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Robert
Parker -
Jasper
Morris -
Wine &
Spirits -
Wine
Spectator
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
The stunning nose of ripe black cherry announces what this concentrated, fresh red Burgundy is all about. So much energy, plus a firm yet fine tannin structure and long, mineral finish make a serious statement for this underrated appellation. From biodynamically grown grapes. Drink or hold.
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Decanter
It’s difficult to predict how the final wine will compare to a barrel sample. To my way of thinking, tasting a barrel sample is somewhat analogous to viewing a single frame of a motion picture. The ending may be a surprise. That said, this unsulfured, unfiltered barrel sample showed great potential. Less ripe than the 2018, it already shows the tantalising combination of savoury minerality and cherry-like flavours. Its glossy texture comes as no surprise. Bright acidity enlivens the palate. I can’t wait to taste it after bottling.
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Robert Parker's Wine Advocate
Offering up aromas of peonies, sweet red berries, plums, warm spices, orange rind and cloves, the 2019 Givry 1er Cru Clos du Cellier Aux Moines is medium to full-bodied, lively and seamless, with powdery tannins, bright acids and a saline, mouthwatering finish.
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Jasper Morris
This comes from the first replanting in 2008, a particularly limestone plot, offered separately for the first time in 2019. The colour does not have the same depth, perhaps a question of vine age, but the bouquet is fabulous, not showing the higher proportion of new wood (50%) at all. Lifted raspberry with fine cherry overtones. Kicks on beautifully afterwards on the palate, a little touch of sandalwood, refined tannins, more cherries appearing at the back, and very long. Half the plot is used for this wine, half retained for the regular.
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Wine & Spirits
From 12 acres on a south-facing hillside, this is a dynamic wine that settles into supple, satin-textured lengths of flavor. It’s bright and juicy upfront, with scents of fresh flowers and enough acidity to take on something fatty, like a parsley-packed trotter terrine.
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Wine Spectator
This is packed with succulent black cherry, blackberry, violet and oak spice flavors. Rich and harmonious, this is enjoyable now yet has some power and structure to age in the short term. Fine length.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Noted as the preferred wine of King Henry IV of the late 1500s—though maybe because his mistress came from here!—Givry is a top red wine-producing village in the Côte Chalonnaise.
Its firmly structured reds, made exclusively from Pinot Noir, also boast plenty of blackberry and strawberry fruit with supple tannins that benefit from about two to five years in the bottle. The robust fruit and firmness on the palate in a Givry red begs for dishes such as mixed charcuterie, braised veal, stewed poultry or roasted duck.
Typical Givry whites have a fresh bouquet of lemon, lime, white flower licorice and can benefit and become softer with age.