2017 Clos du Cellier Aux Moines Givry Premier Cru
This red Burgundy is the real deal. Elegant yet with good concentration, balanced, fresh and with full fruit. Super complex. Basically, everything you want in a red Burgundy. The winemaker trained at DRC. Jasper Morris MW gave it a perfect rating. Decanter 96. The wine has been produced for nearly a millennium. And it’s under $50! It doesn’t get better.
From the winery:
“Our Cistercian Heritage ‘Ora & Labora’, Prayer and Work: or how the Cistercian monks identified and developed the greatest terroirs of Burgundy.
“In the 11th century, the abbey of Cluny was the seat of the Benedictine order and had exceptional spiritual, political and economic influence. But some monks longed for a return to the original monastic values of asceticism and deprivation. They left Cluny, went to northern Burgundy and finally settled in Citeaux.
“They accepted donations of land, vines and rivers, which they could use to support themselves and feed their guests; they would organize the farming of land far away from the abbey by lay brothers, who were able to leave the confines of the abbey. When it was founded, the abbey of Cîteaux received a vineyard in Meursault from Eudes I, the Duke of Burgundy. And then the future Saint Bernard joined Cîteaux in 1112 and the abbey received “walled land on which is built a Cellier” in Vougeot, from Gales Gilles de Vergy, which was to become the famous Clos de Vougeot and would be classified as a Grand Cru. Keen to produce good wine for the liturgy and for hospitality purposes, the monks carefully identified and chose terroirs, and improved vine-growing and wine-making techniques.
“In 1113, the abbot Stephen Harding invited twelve monks to leave the abbey of Cîteaux and go further south to found the abbey of La Ferté-sur-Grosne on the land and forest that had been donated by the Counts of Chalon. Soon enough, the abbey of La Ferté received offerings of vines. Recent historical research has uncovered the establishment of a wine-producing property equipped with a press and a cellar in the hills above Givry between 1120 and 1130, following donations made by Hugues II, the Duke of Burgundy, and Foulques de Réon, a powerful lord of Chalon. The Clos du Cellier aux Moines was established then with the borders that still exist nine centuries later, on a magnificent south-facing clay-limestone hillside, that has since been classified a Premier Cru.
“Today the Domaine du Cellier aux Moines has been reborn and embarks on its mission with the same vision of excellence as its Cistercian founders. The restoration of the vines in the Clos began when the property was acquired by the Pascal family in 2004, and was followed by the restoration of the Cellier buildings.”
“5 out of 5 stars. A Unicorn. Best in Category.
“This is a tiny estate with absolutely world class wines across the board. The Givry 1er “Clos Cellier Aux Moines” is the focus wine of the domaine and I can tell you it is the best example of this vineyard I have ever tasted. As you know, Cellier Aux Moines is considered the best 1er Cru vineyard in Givry & this is the coveted section on the slope. You will see they also have Puligny 1er, Chassagne 1er, Montagny 1er & Santenay 1er.” – Jasper Morris
“The 2017 vintage for red Burgundy was Janus-like. Some wines are charming and forward. Others, like this one, have the requisite substance, structure, and balance for the long haul. This was the first year the domaine was almost fully biodynamic, and, that perhaps, explains the wine’s brilliance. Immediately expressive, the 2017 grabs your attention. Aromas leap from the glass. On the palate, it combines firm mineral qualities with a Bing cherry-like fruitiness in a suave and elegant package. Fractionally less ripe compared to the 2015, its minerality shines. A hint of bitterness in the finish adds to its appeal. Supple, yet firm, tannins provide perfect support. Drinking Window 2026 – 2030.” – Decanter