Givry is the jewel of the Burgundy subregion, the Côte Chalonnaise. It is responsible for structured wines of a density that at their best, boast an uncanny resemblance to far more expensive expressions from Gevrey-Chambertin, located farther south on the Côte d’Or. This is because both communes are marked by a prevalence of ferrous red clay, punctuated by varying degrees of limestone and its many permutations.
The Givry AOC was created in 1946. It is embellished with 38 Premier Cru sites, albeit, no Grand Cru vineyards. There are 270 hectares under vine from which approximately 1.7 million bottles of wine are produced. Red wine production constitutes 80 per-cent of the total, or slightly less than 1.4 million bottles. Fruit for wines labelled as Givry may come from the communes of Givry, Darcy-le-Fort and Jambles.
The better producers’ wines have a reputation for complexity, ageability and in the context of the insatiable demand for Burgundy-together with the inexorable price hikes for the region’s wines-great value.
