Community Tasting Note

forceberry wrote:

Tuesday, January 5, 2021 - A blend of Goblot's different Givry 1er Cru parcels. Fermented with indigenous yeasts in stainless steel, aged for a year in oak barrels (approximately 50% new). 13,5% alcohol. Tasted fully blind in a "Burgundy or not Burgundy?" tasting.

Youthful, translucent garnet color with a subtly blueish hue. Juicy, fragrant and rather dark-toned nose with somewhat oak-driven aromas of blueberries and blackcurrant candy, ripe raspberry, some cooked beet tones, a little bit of herbal sapidity, light notes of toasty oak spice, a hint of earthy sous-bois and a touch of fresh red plum. Overall the nose feels very fruit-forward, but also quite polished, lacking any obvious Pinosity. The wine is ripe, bright and enjoyably acid-driven with flavors of crunchy redcurrants, some bitter spice, light toasty notes of dark-toned oak spice, a little bit of sour cherry, a hint of sweet bilberry and a touch of earth. Good, structured overall feel, thanks to the fresh and enjoyably high acidity and firm, somewhat grippy medium tannins. The finish is dry, crunchy and slightly more tannic with rather long flavors of redcurrants, some blueberries, a little bit of cocoa oak, light stony mineral tones, a hint of sour cherry bitterness and a sweet touch of ripe black cherry.

A very nice, enjoyably fresh and quite intense Givry. Unfortunately the overall feel is rather polished with rather heavy-handed oak influence, but fortunately the wine shows good potential for future aging, so hopefully the most pronounced oak tones will integrate with the focused, intense fruit over the years. At the moment the wine shows so much oak influence along with its ripe, surprisingly dark-toned fruit that this could pass off as a well-made new world Pinot instead of Burgundy. However, I managed to correctly guess that this was Burgundy all the same! Good value at approx. 30€.

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