The Clos refers to the ancient walled-in vineyard created by the Cistercian monks in the 12th century that is now considered to be one of the best Premier Crus in Givry. Transitioning to organic viticulture and biodynamic practices since 2006, the grapes are harvested manually, fermented in temperature-controlled casks and aged for a year in oak barrels. The nose opens up with elegant aromas of ripe, red cherry and raspberry followed by some earthy, forest floor notes. Light bodied with refined tannins, this earthy and complex Pinot Noir is well structured and just hitting it’s plateau of maturity. Pairs wonderfully with a traditional coq au vin or a soft, pungent Camembert.