(1 customer review)

2019 Givry, ‘Le Creuzot’ Monopole, Domaine Masse Père et Fils, Côte Chalonnaise, France

Fine black cherry with hints of herbal cassis lead to a smooth and rounded palate, with light tannins and a hint of baked earth.

Grape Variety: 100% Pinot Noir

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2019 Givry, ‘Le Creuzot’ Monopole, Domaine Masse Père et Fils, Côte Chalonnaise, France

Tasting Note

Fine black cherry with hints of herbal cassis lead to a smooth and rounded palate, with light tannins and a hint of baked earth.

Food Pairing

Game birds. Coq au vin 

Producer Info

Created at the end of the 19th century, the estate of 15 hectares by the Claude Masse It was then developed by his son Jean-Baptiste, after the Second World War. Fabrice Masse took over the family estate in 2000. They had before Fabrice took charge sent all their grapes to be used in the wines of the Hospice de Beaune. The vines are managed in the respect of the environment using the ‘La Lutte Raisone’ philosophy. There is no fertilizer, Fabrice prefers to limit the vigor of the vine by “stressing”. As for the soils, they are worked by plowing the surface, several times in the year in order to allow oxygenation and the flow of nutrients back in to the roots.

Fabrice produces elegant wines with silky tannins. The harvest is handled with great care. It is completely de-stalked, sorted meticulously thanks to the new sorting table and immediately cooled. With the help of his uncle Roland, former manager and oenologist of the Hospices de Beaune estate, Fabrice has developed a dynamic modern winemaking business.

Production Method

The cold pre-fermentation maceration lasts 5 to 6 days. The alcoholic fermentation lasts a fortnight, with two daily pumping over, without punching down in order to avoid extracting excessive tannins. The wort is then gently pressed using a pneumatic press. Ageing lasts between 10 and 12 months in barrels, with a maximum of 15% new barrels. Fabrice Masse took over from his father in 2000. Respect for his father’s work has always remained a priority. It was he who transmitted to him the passion for wine and the vine, it was he who taught him what he knows and wants to do what his father and grandfather had done before him: transmit his knowledge family.

Regional Info

Givry is a small village in the Cote Chalonnaise sub-region of Burgundy. It is one of five Chalonnaise communal titles and produces mainly red wines from the Pinot Noir grape variety. The appellation’s relatively rare Givry Blanc wines are made from Chardonnay and account for approximately 10 percent of the total output. A significant proportion of Givry’s vineyards are designated as premier cru. These are predominantly located within the areas of finest terroir, on the south and southeast-facing slopes above Givry village. There are around 30 named Givry Premier Cru vineyard sites and their names may be appended to that of the appellation on labels. As is the case in nearby Montagny, albeit to a lesser extent, this relatively large number of premier cru sites means that the significance of individual vineyard names is somewhat diluted.

Givry (along with Mercurey) was once the epicenter of Chalonnaise wine production and is famous for being the source of the French King Henri IV’s preferred wines in the 16th Century. These days, its wines are not as highly regarded as those from the Côte d’O (i.e. Côte de Nuits and Côte de Beaune). However, some Givry domaines offer wines that are similar in style, while matching the price-to-quality ratio of the Maconnais to the south.

Located at the center of the Côte Chalonnaise, the Givry appellation (created in 1946) covers not only Givry itself, but also the communes of Dracy-le-Fort and Jambles. The total vineyard surface is around 300 hectares (740 acres), mostly planted in Pinot Noir. The vines grow in a variety of soils, including sandstone and clay-limestone. The best vineyards sit on the south-facing, limestone-rich slopes immediately west of Givry village. The altitude here varies from about 150 to 300 meters (500 to 1000ft), with the higher vineyards often neighboring one of the many quarries that dot the local hillsides, conveniently exposing the soil structure.

The climate around Givry is considered to be of continental type, with long, warm summers and relatively dry fall months creating an excellent growing season and harvest. Although the area is supposedly warmer than more northerly communes, the local topography and slightly increased altitude moderate the temperatures, allowing the wines to retain a certain freshness.Tasting Note: Deep ruby, the nose shows wild red and black fruits, a smoky hint and a nice savoury touch. Rich and ripe on the palate, with fine tannins.

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1 review for Givry, ‘Le Creuzot’ Monopole, Domaine Masse Père et Fils, Côte Chalonnaise, France, 2019

  1. Alex S.

    Verified reviewVerified review - view originalExternal link

    bought as the Christmas meal accompaniment so not tried yet but looking forward to it. Have every faith it will be lovely

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