'As I've written before, Juliette Joblot has now taken over the helm of Givry's preeminent domaine from her father Jean-Marc and uncle Vincent. While the fundamentals remain the same—severe debudding and green harvest, 100% destemming and significant percentages of new François Frères cooperage—there have been some subtle changes. Most obviously, the percentage of new wood is slightly lower—down from some 70% to a more discrete 50%—a judicious development that only improves upon a tried-and-tested formula and is especially welcome in the domaine's whites. There are also a few changes of cuvée nomenclature with which followers of the Joblot wines will want to be conversant: the generic Givry Rouge, formerly named Pied De Chaume, now carries the moniker Givry Préface; and the white Givry 1er Cru La Servoisine is now combined with the domaine's old-vine holdings in 1er Cru En Veau to yield the Givry 1er Cru Mademoiselle. On the red side of the ledger, a new cuvée Givry 1er Cru L'Empreinte represents a blend of small lots taken from each of the domaine's premier crus planted with Pinot Noir, which I was able to taste from bottle this spring. In both colors, the Joblot family produces serious wines with substance and structure that develop beautifully in bottle.' William Kelley Wine Advocate
Organic practices
