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<<< She is fanatical about quality and will throw away up to 40% of her grapes to make sure that what goes into the bottle is top class. These are very far from the rustic wines of old. Joblot gained its reputation partly because of their holdings, including parcels on Givry's very best premier crus: the Clos de Cellier aux Moines and Servoisine. Both sit up high on perfect south-facing slopes in the AOC's northern sector. Juliette bottles each Cru separately but also blends her Crus together—the free run juice only—to create a third wine, l’Empreinte, as she believes that the blending brings extra harmony to the wine. The line-up is rounded out by a premier cru White Burgundy, picked early for freshness and elegance. These wines are amazing for the price and we would choose them any day over similarly priced wines from the Côte d’Or. The reds are distinct, with wild strawberry and game notes, while the white wine is chiseled and pure. Juliette likes them best about five years after the vintage, but will happily drink them at any age between 1 and 20.