Presentation
Located in Savigny-lès-Beaune, north of Côte de Beaune, Domaine Jean-Michel Giboulot perpetuates a family viticultural tradition since 1935. Jean-Michel Giboulot represents the third generation of winemakers and leads the estate with a respectful approach to the terroir. Covering 12 hectares, the vineyard has been cultivated organically since 2010. The vines benefit from privileged exposures on emblematic terroirs such as the Montagne de Corton, favoring the optimal maturity of Pinot Noir and Chardonnay grape varieties. Among the estate's flagship appellations are Savigny-lès-Beaune, Pommard, and Beaune Premier Cru. Vinification is low-intervention, with fermentation in thermoregulated stainless steel tanks and aging in oak barrels. The wines stand out for their elegance, complexity, and aging potential, offering a pure and refined expression of the Burgundian terroir.
Terroir
Clay-limestone soil with white marl.
In the vineyard
Key stages for the vine include treatments, soil management, and canopy control to ensure optimal ripening and health throughout the growing season.
Harvest
Manual harvesting at full maturity to preserve the integrity of the grapes and ensure precise selection.
Winemaking
Destemming and sorting followed by a cold maceration (12 to 14°C) for several days. Fermentation lasts about one week. Total vatting time is 18 days with regular punch-downs and pump-overs to extract color and structure.
Ageing
Aged for 12 months in oak barrels (one-third new) and an additional two months in tanks to refine the wine before bottling.
Varietal
Pinot Noir : 100%
Specifications
Production volume : 1150 bouteilles
Age of vines : 45 years old
Serving
Serving temperature: 14 to 16°C
Ageing potential
5 to 10 years
Tasting
Domaine Jean-Michel Giboulot’s Pommard “En Brescul” red, from fifty-year-old vines located on the upper slope facing Beaune, reveals a refined expression of Pinot Noir. The nose, initially discreet, opens with aromas of sweet spices and tangy red berries. On the palate, the wine impresses with its ample and silky texture, supported by fine, tight-knit tannins. The overall impression is elegant and well-structured, with excellent aging potential.
Visual appearance
Deep ruby with brilliant reflections.
At nose
Subtle notes of red berries, sweet spices, and a hint of underbrush.
On the palate
Supple, generous, and structured with fine tannins and a lingering finish.
Food pairings
This Pommard “En Brescul” pairs beautifully with characterful dishes that highlight its finesse and structure. Consider beef Wellington, duck breast with cherries, or a traditional hare stew. Roasted poultry such as capon with morels, or aged cheeses like mature Comté or Époisses, also make excellent companions. For a vegetarian touch, dishes featuring wild mushrooms or spiced lentils will enhance its aromatic complexity.
