The Old Fire Station, Old Market, Nailsworth, Gloucestershire

Givry Blanc, Champ Pourot, Domaine Ragot

Nicolas Ragot took the helm at the eight-hectare Domaine Ragot Givry estate in 2003, modernizing the bottling line and cuverie to work in a more precise, less interventionist manner. Working the soils, harvesting by hand and classical winemaking with destemmed fruit and macerations of some 10-15 days are the rudiments of the approach.

This Givry Blanc comes from a plot of 1.77 hectares. The vines are planted on clay-limestone soils, facing (north-)east at an altitude of 230 metres. The vines are 45 years old. Manual harvest and no use of herbicides in the vineyard.

The development of this Champ Pourot Givry Blanc takes place over a period of 10 months. 40% in oak barrels with 60% new wood, 40% in foudres (large oak barrels), 20% in stainless steel cuves. Then another 2 months in cuves.

On the nose, this wine exudes citrus fruits and apricot fruits with a touch of hazelnut. On the palate the wine is lively, mineral and ripe, and retains a pretty, slightly smoky fatness.

Wines by grape


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