Domaine Gerard & Laurent Parize - Givry 1er Premier Cru Champ Nalot
- Domaine Gerard & Laurent Parize
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The Parize family has been making wine in Givry for six generations. Over the years many plots have been replanted and the current resident, Laurent, continues to do so and the property now covers 9 hectares. Both Chardonnay and Pinot Noir are planted, depending on the aspect and soil, seven hectares with Pinot Noir, and two with Chardonnay. The estate started bottling its own wines in 1975, and out of a hundred bottles a year, it now bottles more than 4,000 cases. The domain has won numerous awards for its wines, not only for the attention to detail during the winemaking process, but also for the domain's relentless approach to quality control, which includes rigorous pruning, green harvesting, lutte raisonnée (a form of organic farming) and selection by hand. The average age of the vines is now thirty years, for several years organic fertilizers have been used and organic practices are embraced. As the name suggests, this 100% Pinot Noir comes from the Champ Nalot vineyard and after a relatively short fermentation the wine is aged in one year old oak barrels.
In the glass, the wine is vibrant cherry red and the aromas are reminiscent of gooseberries and blackcurrants with notes of sweet spices. On the palate a wonderful balance between texture and finesse, with firm yet refined tannins leading to a lingering and seductive finish of very ripe red fruit. This is a seductive and aromatic red wine that goes well with poached eggs in a red wine sauce, wild mushrooms and lentil Bourguignon or a piece of Brillat-Savarin cheese.
|Aroma||In the nose there are aromas reminiscent of gooseberries and blackcurrants with notes of sweet spices.|
|Flavour||On the palate a wonderful balance between texture and finesse, with firm yet refined tannins leading to a lingering and seductive finish of very ripe red fruit.|
|Serve with||This is a seductive and aromatic red wine that goes well with poached eggs in a red wine sauce, wild mushrooms and lentil Bourguignon or a piece of Brillat-Savarin cheese.|
|Country, Region||France, Burgundy|
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