100% Pinot Noir

Food pairings: White meats, lightly marinated dishes, firm-fleshed fish in sauce such as monkfish or sea bass, and aged cheeses. Serve at 16 to 18°C.

Winemaking: The grapes are fully destemmed into concrete vats and chilled for a few days of cold pre-maceration. Punch-downs and pump-overs alternate during a temperature-controlled fermentation of about 14 days. About 60% of the wine is then aged in barrel (20% new) and the fruitiest 40% in tank for 16 months, before blending and bottling with light filtration about 18 months after harvest.

Vineyards and terroir: En Choué is a small, south-facing amphitheatre at the entrance to the Russilly valley above Givry. The Clos de Choué sits on very limestone-rich soils and is sheltered from the north and east winds, giving exceptional ripeness.

Family and history: The Chofflet family has been based at Russilly, in the hills above Givry, since 1710. Handed down from son-in-law to son-in-law over the last two generations, the domaine passed from Denis Valdenaire to Jonathan Brunot in 2019, when it took back its original name, Domaine Chofflet. All of its vineyards lie within the Givry appellation.

In the pictures: Two generations of the domaine in the barrel cellar; and tasting from the barrel (photos: Domaine Chofflet).