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JURA & SAVOIE

LANGUEDOC-ROUSSILLON & SOUTH WEST

PROVENCE & CORSICA

RHONE VALLEY

ITALY

USA

AUSTRALIA

DOMAINE JOBLOT

Juliette Joblot

It all starts with Charles Joblot. After the war, he decided to convert red fruits into a real wine estate and thus begin producing wines. He was behind the creation of the AOC Givry as we know it. Thanks to his perseverance, he succeeded in showing the identity and character of the appellation wines. Today, Juliette Joblot, only 30 years, is the estate manager. She uses her travels and training to maintain the field's excellence. She imposes her style, more modern, always based on the family heritage.
It all starts with Charles Joblot. After the war, he decided to convert the production of red fruits into a real wine estate and thus to start producing wines. He was behind the creation of the AOC Givry as we know it. Thanks to his perseverance, he succeeded in showing the identity and character of the wines of the appellation. Today, Juliette Joblot, only 30 years, is the manager of the estate. She uses her travels and her training to maintain the excellence of the field. She imposes her style, more modern, always based on the family heritage.
Givry has a natural amphitheatre that shelters the village from westerly winds. Joblot's vineyards' slopes are exposed South / South East, on clay-limestone soils, giving a great minerality to the wines. The environment allows the domain to have a high density of plantation. 

Unlike many growers who decide their grapes' ripeness based on sugar levels, the Joblot base their picking decisions on acidity levels. During the harvest, which is carried out in 7-8 days maximum and at optimal maturity, a severe sorting occurs. Juliette is also known to abandon almost 40 per cent of vintage if it does not meet her criteria. After a cool maceration, slow pressure and natural fermentation, the Pinot Noir is aged for 12 months with approximately 70% of new wood and 30% in older barrels. For the Chardonnay, they reduce to 50/50 to limit the impact of wood while highlighting the wine's great minerality.

Unlike many growers who decide the ripeness of their grapes based on sugar levels, the Joblot base their picking decisions on acidity levels. During the harvest, which is carried out in 7-8 days maximum and at optimal maturity, a severe sorting takes place. Juliette is also known to abandon almost 40 per cent of a vintage if it does not meet her criteria. After a cool maceration, slow pressure and natural fermentation, the Pinot Noir is aged for 12 months with approximately 70% of new wood and 30% in older barrels. For the Chardonnay, they reduce to 50/50 to limit the impact of wood, while highlighting the great minerality of the wine..

REGION OF PRODUCTION

Burgundy - France


APPELLATION

Givry


FOUNDED

-


VINEYARD

14 hectares


CLIMATE

Continental Temperate climate


SOIL COMPOSITION

Multiple soil compositions


VARIETIES GROWN

Chardonnay, Pinot Noir


AGRICULTURE

Organic

WINES OF THE DOMAIN

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