Givry Le Petit Cellier

This is exactly what my ideal Burgundy looks like, like here, in the Clos du Cellier aux Moines; ancient trees on the hilltop, the slope gently slopes down to the south-southwest. This is the ideal place to plant vines, the day before yesterday, yesterday, today and tomorrow. Admittedly, the climate is changing rapidly, but the people here are aware of this and rely on old genetic grape material, replacing large-scale plantings with the "Selection Massale", which is made from the plants that have best adapted to the local conditions. A hellish but worthwhile effort. For Marko, phenolic ripeness must be ideal, otherwise the pruning shears remain on the nail, because only very, very little is destemmed here. Patience and the associated risk allow a wine like this Givry to emerge. Its aroma is highly seductive, constantly changing, composed of the aromas of sweet red berries, spices, peonies, candied orange peel and, yes indeed, a hint of clove. The wine nestles silkily on the palate and releases vast quantities of saliva, ending in a wonderfully harmonious, mineral, wonderfully precise finish. Wow!