Domaine Michel Sarrazin et Fils, located in the Côte Chalonnaise subregion of Burgundy, traces its family roots to 1671, when the Sarrazins first acquired vineyards in the hills around Jambles and Givry. Modern domaine operations began in 1964 under Michel Sarrazin, who shifted from selling grapes to estate bottling, with sons Guy and Jean-Yves expanding the holdings to 35-45 hectares across Givry, Mercurey, and Maranges by the late 1980s and 1990s. The winery emphasizes sustainable farming on limestone-rich, high-elevation slopes, hand-harvesting Pinot Noir, fermenting with indigenous yeasts, and aging in François Frères oak barrels without fining or filtration to preserve terroir expression.

The 2023 Givry 1er Cru exemplifies the estate's prowess, drawing from 50 + year old vines from the premier cru sites 'Champs Lalot', which delivers chalky minerality and fine tannins. This vintage was stellar, balancing ripeness from a warm growing season with fresh tension, yielding aromas of black cherry, raspberry, licorice, spice, and undergrowth, alongside a velvety palate of red fruits, floral notes, and a mineral finish.

Why You'll Love It

• Terroir-driven depth: Chalky soils and high-altitude sites produce structured yet vibrant Pinot Noir with pure mineral snap and complexity rivaling Côte d'Or wines.

• Vintage harmony: 2023 offers ripe red/black fruits and spice with elegant tannins and freshness, making it both approachable now and age-worthy.

• Value excellence: Premier Cru quality from a multi-century family domaine at accessible pricing, outperforming many village-level Burgundies.

How to Serve It

• Optimal temperature: Chill to 55-60°F for 30-45 minutes to highlight bright fruits and minerality without muting structure.

• Decanting: Pour into a wide-bottomed Burgundy glass; decant 30-60 minutes if young to soften tannins and unfold aromas.

• Pairings: Match with roasted poultry, peppered steak, charcuterie, or soft cheeses like Comté to complement its fruit-spice-mineral profile.