Domaine du Cellier aux Moines : Givry 1er cru "Clos du Cellier aux Moines - Les Dessus" 2024

Characteristics and Tasting Tips for the Givry 1er Cru "Clos du Cellier aux Moines - Les Dessus" 2024 from Domaine du Cellier aux Moines

Tasting Notes

Appearance
The colour reveals a deep, brilliant purplish-red hue.

Nose
Displaying great complexity, the nose exhales aromas of red and black fruits (wild raspberry, morello cherry, blackberry, plum), intertwined with delicate floral notes of violet. The whole is enriched by touches of liquorice, fresh herbs and subtle smoky nuances.

Palate
Full-bodied and well-balanced, the palate opens with a voluminous attack revealing a beautiful intensity of black fruit. The texture is carried by silky, velvety tannins, harmonising with notes of sweet spice and vanilla from the ageing process. The long, mouth-watering finish stands out for its mineral, saline structure and hints of liquorice.

Food and Wine Pairing
This fine dining red wine pairs perfectly with red meats such as a beautiful cut of beef or a steak tartare, as well as with roasted poultry or duck. It also wonderfully accompanies traditional sauce-based dishes such as coq au vin, or matured cheeses like Comté and Époisses.

Serving and Cellaring
This 2024 vintage is a wine built for cellaring, capable of ageing for many years to reveal its full complexity.

A Burgundy Wine Combining History and Exceptional Terroir

The Estate
Founded around 1130 by Cistercian monks, Domaine du Cellier aux Moines is one of the oldest vineyards in Burgundy. Located in Givry, this historic estate has kept its original clos and cellar intact for nine centuries. Acquired and restored in 2004 by the Pascal family, the estate now combines this rich heritage with forward-thinking viticulture. Certified organic and biodynamic, it also stands out for its modern facilities, including a fully gravity-flow winery, all designed to express the quintessence of its terroirs.

The Vineyard
The "Les Dessus" cuvée comes from a selection of the highest plots within the renowned clos of the Givry appellation, situated at altitudes ranging from 269 to 298 metres. Facing due south and swept by the wind, these vines flourish on shallow, stony soils composed of clay-limestone resting on oolite and marl formations. This distinctive terroir, carefully farmed according to biodynamic principles, gives the wine remarkable tension, freshness and minerality.

Winemaking and Ageing
The grapes are hand-harvested, plot by plot. Within the gravity-flow winery, the whole berries or bunches undergo a cold pre-fermentation maceration. Fermentation takes place in temperature-controlled vats using indigenous yeasts, with punching down of the cap by foot. The wine is then aged for 18 to 20 months in oak barrels, before resting for at least a year in bottle.

Grape Variety
Pinot Noir (100%)