Presentation
The family property took off with André Pelletier (1898-1953), who acquired his first plots in Givry. His son Henri continued his work until his retirement in 2005, after partnering with Luc Hibon in 2001. Today, Luc Hibon and his wife cultivate 7 hectares of vines, certified HVE (High Environmental Value). In 2019, the estate took a new step by investing in hydraulic inter-row plows, allowing soil maintenance without chemical herbicides. Vinifications focus on fruit expression and the limestone terroirs of Givry. Its particularity? Family management that has evolved with the times, combining traditional know-how and an eco-responsible approach to preserve the richness of the Chalonnais terroir.
Location
The Givry Premier Cru “En Choué” Rouge from Domaine Pelletier-Hibon is an elegant and deeply expressive interpretation of Burgundian Pinot Noir.
Terroir
Originating from the clay-limestone soils of the Givry wine-growing area, the En Choué climat benefits from favorable exposure, which ensures optimal grape ripeness. The result is wines that combine finesse, structure, and aromatic complexity.
In the vineyard
The vineyard is managed to promote both vine health and terroir expression. The estate practices careful pruning, green harvesting, and leaf-thinning, tailored to each plot, to ensure optimal fruit exposure and light penetration. This favors consistent ripening and excellent sanitary quality.
Harvest
The grapes are harvested by hand, allowing for rigorous bunch selection at full maturity and ensuring optimal fruit quality for vinification.
Winemaking
After meticulous sorting, the grapes are destemmed and placed in vats for fermentation. Maceration and fermentation are carried out with the aim of gently extracting color, tannins, and aromas, while preserving the delicate nature of Pinot Noir. Fermentation temperatures are carefully managed to maintain a balance between structure and elegance.
Ageing
The wine is aged in oak barrels, a portion of which are new depending on the vintage. This brings roundness, complexity, and seamless tannin integration. Ageing typically lasts 12 to 16 months, refining the texture and stabilizing the aromatic profile.
Varietal
Pinot Noir : 100%
Serving
Ideal serving temperature: 16–18 °C
Serve in a large red wine glass to allow the aromatic bouquet to fully develop.
Ageing potential
5 to 10 years
Tasting
On the nose, this Premier Cru Givry reveals an expressive and refined aromatic palette, blending notes of ripe red fruits (blackcurrant, cherry) with delicate spice and floral undertones. With age, more complex aromas of forest floor, gentle spices, and black tea may emerge.
On the palate, the wine opens with a precise and vibrant attack. The structure is harmonious, featuring fine, ripe tannins, well-defined body, and excellent tension. The flavors evolve into juicy red fruit and subtle minerality, with a persistent, balanced, and gently spiced finish.
Food pairings
With its silky structure, fine tannins, and precise fruit, this Givry Premier Cru Rouge pairs beautifully with flavorful yet elegant dishes. It enhances grilled or roasted red meats—such as entrecôte or rare rumsteak—and remains delicate enough for noble poultry like guinea fowl or roast coquelet. Its balance and freshness also allow subtle pairings with light game (e.g., venison filet in mild sauce) or traditional stews, such as boeuf bourguignon.
On the cheese board, it works well with soft-ripened cheeses like Brie de Meaux or Époisses. It also pairs wonderfully with more contemporary cuisine—such as duck breast with red fruits or spiced duck skewers—highlighting its aromatic elegance and depth.