Domaine Joblot

The estate was founded in Givry by Charles Joblot after the First World War, although it was only in the late 1960s when Marc (Charles’s son) was at the helm that the estate started bottling the wine under their own name.
Marc passed the property to his sons Jean-Marc and Vincent in the 1970s, who really forged the estate’s reputation. Juliette, the fourth generation of the Joblot family to make wine in Givry, took over and tweaked the style, adding a modern touch, reducing the use of new oak and placing additional emphasis on sustainability. In September 2021, Hélène Sarkis took over managing the property.
Of the estate’s 14 hectares, nine are Premier Cru, including some of the village’s finest plots such as Clos de la Servoisine and Cellier aux Moines. The vines are generally old – 35 to 40 years on average, but with some that are up to 80 years in age. Production is around 6,000 cases and mainly red, with just 20% white. The reds are plush and spicy, offering much more finesse than most expect of this southern locale.