Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $33.45Original €30.00≈ £25.04 | boutique.domaines-devillard.com ↗ |
2023 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Vines planted in 1995
Fermentation Vessels Temperature-controlled open vats
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak, mainly from the Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details Grapes were harvested and sorted by hand. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats with punch-downs and natural yeasts. The wine matured entirely in 228 L Burgundy barrels for 12 months, including 20% new oak, followed by 3 months in stainless steel; malolactic fermentation was completed on 100% of the wine. Recommended serving temperature is 14–15 °C, and the producer states that the wine may be cellared for 7 years.
Tasting Notes Bright, clear red; fresh fruit, clove and pepper; generous, ample palate with silky tannins and an elegant, smooth finish
Food Pairing Beef fillet with morel sauce, duck breast with cherries, or soft cheeses
2022 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Vines planted in 1995
Fermentation Vessels Temperature-controlled open vats
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Oak Types French oak, mainly from the Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details Grapes were harvested and sorted by hand. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats with punch-downs and natural yeasts. The wine matured entirely in 228 L Burgundy barrels for 11 months, including 25% new oak, followed by 3 months in stainless steel; malolactic fermentation was completed on 100% of the wine. Recommended serving temperature is 14–15 °C, and the producer states that the wine may be cellared for 15 years.
Tasting Notes Deep brilliant purple-red; blackcurrant bud, raspberry and Morello cherry, followed by pepper and mint; harmonious tannins, integrated oak and a fresh, lingering finish
Food Pairing Beef fillet with morel sauce, duck breast with cherries, or soft cheeses
2021 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Vines planted in 1995
Fermentation Vessels Temperature-controlled open vats
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Types French oak, mainly from the Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details Grapes were harvested and sorted by hand. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats with punch-downs and natural yeasts. Free-run and press juices were separated after maceration. The wine matured entirely in 228 L Burgundy barrels for 11 months, using approximately 25% new barrels; malolactic fermentation was completed on 100% of the wine. Recommended service is 14–15 °C, with cellaring for up to 15 years.
Tasting Notes Deep, shiny purple-red; blackcurrant buds, tart raspberry and Morello cherry, followed by pepper and mint; harmonious tannins, integrated oak, silky balance and a persistent fresh finish
Food Pairing Beef fillet with morel sauce, duck fillet with cherries, or cheeses
2020 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Vines planted in 1995
Fermentation Vessels Temperature-controlled open vats
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Types French oak, mainly from the Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details Grapes were harvested and sorted by hand. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats with punch-downs and natural yeasts; free-run and press juices were then separated. The exact-wine producer PDF states 100% maturation in 228 L Burgundy barrels for 12 months with approximately 25% new barrels. The producer's English 2020 HTML page conflicts, stating 9 months and approximately 20% new barrels, and its terroir section incorrectly describes Clos de Mortières. Malolactic fermentation was completed on 100% of the wine. Recommended service is 14–15 °C, with cellaring for 5–8 years.
Tasting Notes Intense, deep red with a velvety appearance; mature red berries, violet and blackcurrant buds; silky tannins with balanced acidity and roundness
Food Pairing Charcuterie or vegetable salads
2019 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Approximately 20 years old on average; planted in 1991 and 1996
Fermentation Vessels Temperature-controlled open vats
Malolactic Fermentation 100%
Oak Details 18% First Fill New Oak
First Fill New Oak18%
Barrel Size 228
Unfined Yes
Production Details Grapes were harvested by hand, fully destemmed and manually sorted. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats, with punch-downs twice daily during alcoholic fermentation. The wine matured entirely in traditional 228 L Burgundy barrels for 10 months, including 18% new barrels, followed by 3 months in tank; malolactic fermentation was completed on 100% of the wine. It was bottled after light filtration without prior fining. Recommended service is 14–15 °C, with cellaring for 10 years.
Tasting Notes Intense, deep and velvety appearance; expressive blackcurrant; crisp cherry fruit, silky texture, velvety tannins and a fresh finish
Food Pairing Bresse-style pâté en croûte
2018 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Vines planted in 1995
Fermentation Vessels Temperature-controlled open vats
Natural Yeast Yes
Oak Types French oak, mainly from the Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details Grapes were harvested and sorted by hand. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats with punch-downs and natural yeasts. Free-run and press juices were separated after maceration, and the wine matured entirely in 228 L Burgundy barrels for 10 months. Malolactic fermentation was completed. Recommended serving temperature is 14–15 °C, with a stated cellaring period of 5–8 years. The webpage renders the new-barrel figure as “around 25” without a unit, so no new-oak percentage is proposed.
Tasting Notes Bright red; open and fruity with wild-strawberry notes; simple, fruit-driven and easy-drinking structure
Food Pairing Grilled meats
2017 Technical Specifications
Region Givry
Soil Clay-rich soil
Orientation South-East
Sites Chanevarie parcel, 1.71 hectares
Vine Age Vines planted in 1995
Fermentation Vessels Temperature-controlled open vats
Natural Yeast Yes
Malolactic Fermentation 100%
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak, mainly from the Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details Grapes were harvested and sorted by hand. Maceration and alcoholic fermentation lasted 16–18 days in temperature-controlled open vats with punch-downs and natural yeasts. Free-run and press juices were separated after maceration, and the wine matured entirely in 228 L Burgundy barrels for 10 months, with approximately 20% new barrels. Malolactic fermentation was completed on 100% of the wine. Recommended serving temperature is 14–15 °C, with a stated cellaring period of 5–7 years.
Tasting Notes Bright garnet with purple tints; rich red-fruit, cinnamon and clove aromas; ample, delicate palate with refined red-fruit character
Food Pairing Grilled meats, snails, or bouillabaisse
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1271793 | — | — | wine-searcher.com ↗ |