The wines of Givry have been heralded since the era of Henri IV, but ever since phylloxera hit the Côte Chalonnaise in the late 1800s, the appellation has been slow to recover. Domaine Joblot led the resurgence and is credited by many for putting Givry on the Burgundy map. Unlike many growers who determine the ripeness of their grapes based on sugar levels, the Joblots base their picking decisions on acidity levels. The resulting wines are plush, spicy and balanced with endless charm and finesse.

WA93: The latest manifestation of new cuvée chez Joblot that debuted a few years ago is the 2018 Givry 1er Cru L'Empreinte, a blend of fruit from premiers crus Servoisine, Cellier Aux Moines, Marole and Bois Chevaux. The wine has turned out beautifully, wafting from the glass with an inviting nose of cherries, crushed cassis and plums mingled with hints of smoked meats and spices. Medium to full-bodied, velvety and layered, it's deep and concentrated, with an elegant chassis of powdery tannins, lively acids and a long finish. With better oak integration at this early stage than the Joblot wines of yesterday, it's seamless and harmonious