When Luc Hibon married Karine Pelletier, daughter of a fourth-generation Givry vigneron, he was selling paint for the construction industry—”without much enthusiasm,” as he tells it. But love has a way of changing everything. At 25, he enrolled at the viticultural high school in Beaune, then studied oenology at the University of Dijon, and finally apprenticed with a producer in nearby Montagny.

In 2001, he partnered with his father-in-law Henri Pelletier, creating Domaine Pelletier-Hibon. When Henri retired in 2005, Luc and Karine took the reins of this century-old family estate. Their approach? Sustainable viticulture using organic methods (though not certified), hand-harvesting, and minimal intervention in the cellar.

The 2023 vintage comes from vines planted in 1963—gnarled, low-yielding plants that produce intensely concentrated fruit. Fermentation happens in open concrete tanks, the old-fashioned way, followed by aging in French oak barrels (1-3 years old) that add complexity without overwhelming the pure Pinot character. The result is a wine that captures everything we love about great Burgundy: silky texture, vibrant, sweet red fruit, and the earthy underbrush that this stretch of Burgundy is famous for. 

Why You'll Love It

• Juicy Drinkability: Just a few years ago Jancis Robinson wrote “You could argue the case for a second coming of the Côte Chalonnaise now,” adding “the Côte Chalonnaise is on the rise.” Wines like this are why: Gorgeous, crystalline red fruit like red cherry and cranberry, contrasted with soulful, earthy barrel spice and minerality.

• Direct Import VALUE: We negotiated directly with the producer on our last trip through Burgundy. This wine was marked up once, not three times. This is how a $50 Burgundy value becomes a $35 giveaway.

• Old Vines in a GREAT year: “The 2023 vintage was one of the best I've ever experienced,” Luc told us. “The weather was beautiful, with a few rainy spells that allowed the grapes to reach perfect ripeness (14.5%) on average.” 60-year-old vines in colder appellations like Givry thrive in hot vintages like 2023. Their deep roots found water and balance where younger plants struggled, delivering concentration with freshness.
  
  

How to Serve It

• Serve at cellar temperature, 58-62°F, in Burgundy stems.

• Drink now through 2033—this has the structure to evolve beautifully.

• Charcuterie like duck rillettes and pâté de campagne are natural pairings for this excellent farmhouse Burgundy.