Domaine Danjean-Berthoux, Givry Meix au Roi 2023

Domaine Danjean-Berthoux’s Givry Meix au Roi 2023 is an elegant, approachable red Burgundy from the Côte Chalonnaise, defined by lively fruit and refined delicacy. Made from the region’s classic Pinot Noir, it offers an appealing combination of freshness, supple texture and subtle oak influence. The domaine’s roots in Jambles stretch back to 1958, when Georges Berthoux began developing the family’s vineyards in Givry and Mercurey.

Tasting Notes
Bright ruby in colour, this Givry opens with expressive aromas of fresh red berries, including cherry and raspberry, alongside delicate floral and earthy nuances. On the palate, it is graceful and fruit-driven, with a silky texture, balanced freshness and fine, gentle tannins. Oak ageing adds a discreet layer of spice and structure without overpowering the wine’s natural delicacy. It is enjoyable in its youth, while its balance and nine to ten months of barrel ageing should allow it to develop further complexity over the next few years.

Production
The wine comes from the Domaine Danjean-Berthoux vineyards around Jambles and Givry in the Côte Chalonnaise, where the domaine focuses on expressing the character of its individual terroirs. The grapes are cultivated using sustainable farming practices, with an emphasis on healthy, high-quality fruit. Following vinification, the wine is matured for approximately nine to ten months in oak barrels, around 25% of which are new, lending polish and subtle depth while preserving the wine’s fresh, fruity profile.

Food & Serving
A natural partner for grilled or roasted beef, this Givry also works beautifully with veal, roast poultry, duck and savoury mushroom dishes. Serve slightly cool, at around 14–16°C, to highlight its freshness and delicate fruit. Decanting is not essential for the 2023 vintage, though 20–30 minutes in a decanter can help open the aromas when enjoyed young.

Producer
Domaine Danjean-Berthoux is based in Jambles, in the heart of the Côte Chalonnaise, and presents wines from the appellations of Givry and Mercurey. Georges Berthoux took over the family business from his father, Charles, in 1958 and spent nearly four decades acquiring parcels in Jambles, Givry and Mercurey. His son-in-law Pascal Danjean joined the domaine in 1993 and assumed full responsibility in 2002; today, he works alongside his son Charles-Antoine, representing the third and fourth generations. Their sustainable approach is centred on careful vineyard work and allowing the character of each terroir to shine through.

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