2008 Clos Salomon Givry 1er Cru "Clos Salomon" (Monopole)

A producer that is new to me. 13.5% abv.

Bright, high-toned sour cherry fruit, nice acidity, sous bois and subtle hints of clove.  Reserved aromatics ... more savory than floral.  

Benefits significantly from extended aeration, with some of the sharp edges becoming more rounded off. 

A very enjoyable wine. Solid representation of Cote Chalonnaise quality.  Influenced by same limestone substrate found in Volnay, I believe.

Some intriguing background on this cru... 

..."The Clos Salomon first triggered the radar of history 700 years ago when it became a favorite of Henry IV and the Pope of Avignon. In 1558, François de Thésut purchased the Clos Salomon, and the monopole has remained intact in this devoted family for over 450 years. Today, Ludovico du Gardin, along with his winemaker and business partner Fabrice Perrotto, maintains the quality that put Givry on the map seven centuries ago. A partnership outside the family is a rarity for such a pedigreed monopole, which only lends evidence of the incredible talent Fabrice brings to the table. This incredibly dedicated duo continues to push the envelope in terms of quality, which results in a red Burgundy that is peerless at such a remarkable value...."

 

...."Together, Ludovico and Fabrice eschew any use of insecticides and herbicides, work the vineyard by hand and plow by horse. The treasured 50-year-old vines from the 7-hectare vineyard are kept incredibly low to the ground, which results in the immense concentration found in the glass. The Clos ranges in aspect and elevation and is comprised of various limestone, fractured stones, and heavy clay, reminiscent of Volnay, which translates to an immense scope in complexity. Perched just above the vines lies a forest that cools the ideally situated vineyards at night and lends the enchanting essence of forest floor to the wine’s bouquet. The hand-harvested fruit is meticulously sorted on a vibrating table, cold soaked for 5-10 days then fermented with only natural yeast in open tanks. The wine completes malolactic fermentation in barrel and ages for twelve months on its fine lees....."