About the Wine

The Cellier aux Moines of Givry is a unique group of historical buildings that were originally constructed by Cistercian monks in the 11th century. Today the estate is owned by former CEO of the mega luxury brand LVMH, Philippe Pascal. Pascal has completed a full renovation of the estate transforming it into a state-of-the-art facility while maintaining the historical esthetic of the original buildings.

The estate is equipped with a gravity-fed winery and became the first certified organic estate in Givry. Cellier also employs biodynamic practices and stopped using herbicides and pesticides in 2006.

Pascal has brought in some elite talent to oversee the winemaking at Domaine du Cellier aux Moines. The immensely talented winemaker, Guillaume Marko, has worked at the best of the best in Burgundy. His resume includes Domaine de la Romanée Conti, an estate that has been producing the best Pinot Noir's in the world for a long time; and Arnoux-Lachaux, who is quickly becoming one of the best producers in the Cote de Nuits.

The Domaine du Cellier aux Moines consistsprimarily of the 5 hectares of the Clos du Cellier aux Moines, one of Givry’s historic Premier Crus, planted with Pinot Noir. The Pascal family selected with great care and acquired several small plots of white wine grapes, in order to offer a wider range of wines. In 2007 a plot in Mercurey was acquired called “Les Margotons”. In 2012, the Domaine took over three more Premier Cru plots in the Côte de Beaune, located in Santenay, Chassagne-Montrachet, and Puligny-Montrachet. In 2017, it expanded to Montagny Premier Cru.

Domaine du Cellier aux Moines is a great estate in the making. It won't be long before we start to talk about du Cellier aux Moines as one of the best in Burgundy. 

Tasting Notes: 100% Pinot Noir. Aromas of black and white pepper, red berries, and licorice. Refined and mineral, with medium tannins. Enjoy with Roast lamb, beef in sauce, and truffled dishes

Reviews

The stunning nose of ripe black cherry announces what this concentrated, fresh red Burgundy is all about. So much energy, plus a firm yet fine tannin structure and long, mineral finish make a serious statement for this underrated appellation. From biodynamically grown grapes. Drink or hold. ~94 James Suckling

The 2019 Givry 1er Cru Clos du Cellier Aux Moines unwinds in the glass with aromas of wild berries, petals, orange rind, and loamy soil, complemented by deep spice tones. Medium to full-bodied, layered, and lively, it's nicely concentrated, with powdery tannins and bright acids. Combining some of the substance of the 2018 with the charm and elegance of the 2017, this is the finest Clos du Cellier Aux Moines the Domaine has produced to date. Philippe Pascal's acquisition of the Domaine du Cellier Aux Moines has been a boon for Givry and the Côte Chalonnaise as a whole. Whether in replanting with superior selections of Pinot Noir, in converting to organic farming (the domaine becoming the first to be certified organic in Givry), or in commissioning important historical work on the region's past, Pascal has spared no expense in investing in the region. As the wines, stewarded by Guillaume Marko—who has worked at Domaine de la Romanée-Conti and Arnoux-Lachaux—go from strength to strength, it's clear that those investments are bearing dividends. The 2019 vintage is the domaine's finest to date, and the accompanying tasting notes offer some insight in the progress that has taken place in recent years. ~93 Robert Parker's Wine Advocate

It’s difficult to predict how the final wine will compare to a barrel sample. To my way of thinking, tasting a barrel sample is somewhat analogous to viewing a single frame of a motion picture. The ending may be a surprise. That said, this unsulfured, unfiltered barrel sample showed great potential. Less ripe than the 2018, it already shows the tantalizing combination of savory minerality and cherry-like flavors. Its glossy texture comes as no surprise. Bright acidity enlivens the palate. I can’t wait to taste it after bottling. ~93 Decanter

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