Givry Le Haut Colombier 2023 Domaine Besson
€26.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2022
2023 - Classification
- REGIONAL
- Appellation
- GIVRY
- Alcohol
- 13.5°
- Colour
- ROUGE
- Country
- FRANCE
- Vineyard site
- LE HAUT COLOMBIER
- Taster
- Adrien
Emily
A direct expression of Givry from Domaine Besson, offering elegant red fruit and silky texture. Fresh, approachable Pinot Noir from the heart of the village's finest terroir.
The Givry Le Haut Colombier 2023 from Domaine Besson is the domaine's benchmark village cuvée and one of the most immediate and generous introductions to a wine family whose history in Givry reaches back to 1902. Situated just below the Premier Cru Les Grands Prétans, in the heart of the village's finest terroir, Le Haut Colombier speaks with clarity and generosity of everything Pinot Noir from the Côte Chalonnaise offers at its most direct and seductive: freshness, crunchy fruit and genuine mouth-feel comfort.
Terroir and vineyard
The lieu-dit Le Haut Colombier sits on Givry's argilo-calcareous hillsides, directly below the Premier Cru Les Grands Prétans, in the appellation's most respected terroir. This position confers an intrinsic quality that often exceeds village appellation expectations: the same argilo-calcareous soils over deep Jurassic bedrock, the same south-east exposure between 240 and 280 metres altitude, the same temperate continental-leaning climate that naturally preserves freshness and aromatic tension in Pinot Noir. The parcel comes from family-owned vineyards managed with the same rigour as the Premiers Crus: yield control, manual harvest, constant attention to each plot. Winemaking is traditional and restrained: fermentation with indigenous yeasts, ageing in oak with a measured proportion of new wood, yielding discrete and well-integrated oak that reveals terroir without masking it. The new generation, represented by Camille and Adrien Besson, steers this cuvée with the same conviction as the domaine's most ambitious Premiers Crus.
Tasting profile
The robe is a bright, luminous garnet red. The nose is generous and expressive, offering aromas of strawberry, raspberry and morello cherry, accompanied by delicate floral notes and a light touch of soft spice. This crunchy, open-handed fruit is the absolute signature of village Givry at its best, in an accessible and immediately appealing register. On the palate, the wine is supple and ample, with a velvety texture carried by fine, well-integrated tannins. Fresh, well-balanced acidity brings lift and drinkability to a fruity, well-nourished body. The finish is fruity and lightly spiced, with pleasant persistence. A wine of immediate pleasure, approachable now and capable of lovely evolution over three to five years.
The domaine
Domaine Besson's story begins in 1902 in Givry. Today, Camille and Adrien Besson, the fifth generation, continue with the same conviction a consistent philosophy: quality is made in the vineyard, through yield control, manual harvest and a parcel-by-parcel approach that gives rise to a palette of eight distinct cuvées. The domaine extends over 12 hectares spread across Givry's finest climates, including several flagship Premiers Crus selected in 2017 for the BIVB's prestige cellar.
Food pairings
This Givry Le Haut Colombier pairs beautifully with herb-roasted poultry, rabbit with mustard, fine country terrine, beef bourguignon or soft-paste cheeses such as Époisses or Brie de Meaux. Served between 15 and 16°C, lightly chilled, it will reveal the full fruited generosity and natural elegance of a village Givry signed by one of the Côte Chalonnaise's most engaging wine families.
Terroir and vineyard
The lieu-dit Le Haut Colombier sits on Givry's argilo-calcareous hillsides, directly below the Premier Cru Les Grands Prétans, in the appellation's most respected terroir. This position confers an intrinsic quality that often exceeds village appellation expectations: the same argilo-calcareous soils over deep Jurassic bedrock, the same south-east exposure between 240 and 280 metres altitude, the same temperate continental-leaning climate that naturally preserves freshness and aromatic tension in Pinot Noir. The parcel comes from family-owned vineyards managed with the same rigour as the Premiers Crus: yield control, manual harvest, constant attention to each plot. Winemaking is traditional and restrained: fermentation with indigenous yeasts, ageing in oak with a measured proportion of new wood, yielding discrete and well-integrated oak that reveals terroir without masking it. The new generation, represented by Camille and Adrien Besson, steers this cuvée with the same conviction as the domaine's most ambitious Premiers Crus.
Tasting profile
The robe is a bright, luminous garnet red. The nose is generous and expressive, offering aromas of strawberry, raspberry and morello cherry, accompanied by delicate floral notes and a light touch of soft spice. This crunchy, open-handed fruit is the absolute signature of village Givry at its best, in an accessible and immediately appealing register. On the palate, the wine is supple and ample, with a velvety texture carried by fine, well-integrated tannins. Fresh, well-balanced acidity brings lift and drinkability to a fruity, well-nourished body. The finish is fruity and lightly spiced, with pleasant persistence. A wine of immediate pleasure, approachable now and capable of lovely evolution over three to five years.
The domaine
Domaine Besson's story begins in 1902 in Givry. Today, Camille and Adrien Besson, the fifth generation, continue with the same conviction a consistent philosophy: quality is made in the vineyard, through yield control, manual harvest and a parcel-by-parcel approach that gives rise to a palette of eight distinct cuvées. The domaine extends over 12 hectares spread across Givry's finest climates, including several flagship Premiers Crus selected in 2017 for the BIVB's prestige cellar.
Food pairings
This Givry Le Haut Colombier pairs beautifully with herb-roasted poultry, rabbit with mustard, fine country terrine, beef bourguignon or soft-paste cheeses such as Époisses or Brie de Meaux. Served between 15 and 16°C, lightly chilled, it will reveal the full fruited generosity and natural elegance of a village Givry signed by one of the Côte Chalonnaise's most engaging wine families.
