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The tasting |
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Lovely bright ruby red colour |
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On the nose aromas of small red fruit and vanilla, along with a touch of oak. |
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powerful and fleshy on the palate, with noticeable tannin and impressive length. |
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The sommelier's advice |
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Serve between 14 and 17°C |
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Beef, fine cheeses, etc |
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Enjoy up to and including 2015 |
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The estate and the wine |
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The wines from Domaine Jean Tatraux have long been considered as being some of the best made in the Côte Chalonnaise. These are real fruity wines, the antitheses of constructed or "bodybuilt" wines: "made up wines to make you dream". Here we have a pure wine maker product, a sincere and fetching expression of a Burgundy. |
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Standard bearer of the house style, the Givry Premier Cru Clos Jus 2009 is a real indulgence. The Pinot Noir leaps on the palate in primary tones with candor and precision. Fresh and smooth on the palate. In this particularly expressive vintage, the aromatic palette is dominated by sweet, creamy cherry. It makes this wine a real treat, a thirst quencher. |
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The grapes are harvested then 100% destalked, crushed and put into vat. Cold maceration is carried out for two to three days. Alcoholic fermentation is carried out using indigenous yeasts and lasts ten to twelve days. Aging is done on the lees, in cask for 12 months. The wine is neither fined nor filtered before it is bottled. |
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