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Type
Red Wine

Domaine Mouton Givry 1er Cru 'Clos Jus' 2022

Appellation
Givry 1er Cru
Region
Cote Chalonnaise
Vintage
2022
In Stock
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$59.00
 
SKU: EMOU01R-22
Overview

Domaine Mouton's aptly-named 'Clos Jus' ('jus' means 'juice') is the Mouton wine we go to first. Always ripe and juicy, ready to drink relatively early. Minerality is the key here, from a vineyard with different soil make-up to the rest of the appellation. Dark fruit, earth notes, delicate structure fleshed out to fullness. We appreciate the finesse in the winemaking, an unstinting perfectionism that has been communicated across a generation. The self-effacing Moutons would be the last to admit it, but for us their wines are nearly always perfect.

Winemaker

DOMAINE MOUTON

Gerard Mouton and his son Laurent work about 24 acres of vines, mostly in ‘appellation’ Givry in the Cote Chalonnaise. We've know them since Laurent was just a little boy. They make four Givry first growths. But we start here with our favorite, the aptly-named 'Clos Jus'. Always ripe and juicy, ready to drink relatively early. We appreciate the finesse in the winemaking, an unstinting perfectionism that has been communicated across a generation. For us their wines are always perfect.

Vintage
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BURGUNDY 2022 VINTAGE

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After three successive high-quality but low-quantity vintages, winemakers in Burgundy are refilling their cellars with an excellent 2022 harvest.This is not to say that it was an easy ride. Once again, frost, heat and drought put stress on the growing season, but timing is everything, and the extreme weather did much less damage than in previous years.

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Winters have been wet and mild for years now. The winter of 2021-22 was not, with less than average rainfall and seasonal temperatures. Under these ‘normal’ conditions, we would expect budburst in the first half of April. But summer-like conditions at the end of March forced the vines, especially Chardonnay, to bud early, and we went into frost season with tender green buds exposed. There were two nights in the coming week below zero, but damage was limited.

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Spring conditions set in in mid-April, but Summer followed soon thereafter, dry with spiky heat waves. The vines went wild.  Winemakers fought to keep the growth under control. And the fight continued until flowering, which happened a couple of weeks early in mid-May.

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The warm, dry conditions led to nearly-perfect flowering. We saw for the first time the potential of a great crop, with lots of beautiful, full, well-formed grape bunches; and an early harvest, with fruit setting well ahead of schedule.

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But the drought held, and the fear was that this beautiful fruit would shrivel on the vine. Finally, at the end of June, the rain came. Summer storms bring with them the risk of hail, so all eyes were on the sky as the storms were sometimes violent causing significant but limited hail damage. The rains were intermittent, but regular for the next weeks. The cumulative rainfall would not be enough to see the crop through to harvest, however.

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The heat waves continued through the rains, and so the risk of fungal disease, usually associated with wet conditions, dried up. But temperatures spiked and dry conditions set in again. The grapes ripened in a full-blown heat wave. Winemakers had to keep a close eye on sugar levels, as the risk was that ripeness could gallop away at the last minute.

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And then, just about the time when it looked like an over-ripe mid-August harvest was imminent, it rained again. And the producers were able to let that water absorb into the fruit, increasing the volume of juice that was ultimately harvested in the first week of September.

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2022, both white and red, are showing real depth and ripeness. And while there was once again very little malic acid, the tartaric acid holds the balance and structure together. Early tastings in the barrel show enormous charm and vitality. Very promising.

Appellation

GIVRY

COTE CHALONNAISE

The Cote Chalonnaise begins at the southern tip of the Cote de Beaune, but covers a different ridge slightly to the east. The five Cote Chalonnaise appellations run generally north to south from Bouzeron, through Rully, with Mercurey covering a basin a bit more to the west, then on down to Givry and finally Montagny. The big town is Chalon-sur Saone, but in spirit you are closer to Chassagne-Montrachet and Volnay. Givry (with its hamlets of Poncey, Cortiambles and Russilly), Dracy-le-Fort, and Jambles form a distinct wine production zone. Here red wines represent 80% of the appellation, and there are 240 acres of premier cru red (and a mere 24 acres of premier cru white).

Produced in the communes of Givry, Dracy-le-Fort and Jambles, the appellation Givry includes 26 premiers crus.

Wines

Givry is primarily a red wine made from Pinot Noir. A good one will be brilliant crimson with purple hints in youth. The nose should be floral with red and black woodland fruits. It can be spicy, black pepper and cloves, and gamey as it ages. It can show tight tannins early on, and generally needs 3 to 5 years to fully come around, showing structure and fullness, and at the same time supple finesse.

White Givry is Chardonnay, and should be a bright, limpid pale gold. Aromas of honey and lemon show good structure, while tight floral and dried fruit notes develop with age. A good Givry white is delicate, with enough balance between alcohol and acidity to leave a long finish and the promise of aging well.

Terroirs

Much of the area is planted on brown soils derived from the breakdown of Oxfordian Jurassic limestone and clay limestone. Most of the vines are planted facing east-south-east or due south at altitudes between 240 and 280 meters with some slightly higher.

Color

Mainly reds - Pinot NoirWhite wines - Chardonnay

Production surface area

1 hectare (ha) = 2.4 acres

Reds : 223.52 ha (including 96.68 ha premier cru)

Whites : 45.46 ha (including 9.45 ha premier cru)

Food

The firm structure of the reds enrobes a delicate center, and makes this a great wine for charcuterie of all types: pâtés and terrines, as well as cured hams. However, it is solid enough for roast beef joints and braised and stewed fibrous cuts. We're not far from Bresse here, so poultry (especially the famous blue-footed Bresse chicken) is often on the menu in better local restaurants. It is equally well-matched with soft cheeses like Camembert, Brie and Reblochon.

Givry whites are well matched with fish in light sauces. Freshwater fish like pike and pike-perch from the Saone river are the base of many traditional dishes of the area. As for cheeses, try pressed-curd cheeses such as Saint-Nectaire and Cantal.

Appellations

On the label, the appellations 'Givry' and 'Givry 1er Cru' may be followed by the name of a specific vineyard, known as a climat.

The following climats are classified as premier cru:

A Vigne Rouge

Clos Charlé

Clos de la Baraude

Clos du Cras long

Clos du Vernoy

Clos Jus

Clos Marceaux

Clos Marole

Clos Salomon

Clos-Saint-Paul

Clos-Saint-Pierre

Crauzot

Crémillons

En Choué

La Grande Berge

La Plante

Le Paradis

Le Petit Prétan

Le Vigron

Les Bois Chevaux

Les Bois Gautiers

Les Grandes Vignes

Les Grands Prétans

Petit Marole

Servoisine

Champ Nalot

Clos du Cellier aux Moines

En Veau

La Brûlée

La Matrosse

La Petite Berge

Le Champ Lalot

Le Médenchot

Le Pied du Clou

Le Vernoy

Les Combes

Les Galaffres

Pied de Chaume

The following climats are village wines from a single vineyard, known as a lieu-dit.

Brusseaux de Charron

Champ la Dame

Champ Pourot

Chanevarie

Clos de la Brûlée

En Chenève

Gauron

La Corvée

La Feusée

La Pièce

La Pierre

La Putin

La Ridette

La Vernoise

Le Paradis

Les Faussillons

Les Fontenottes

Les Galaffres

Les Grognots

Les Mureys

Les Plants Sont Fleuris

Les Vignes Rondes

Meix Saint-Antoine

Mortières

Tambournette

Teppe des Chenèves

Varange

Vauvry

Virgaudine

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$59.00
 
SKU: EMOU01R-22
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