Domaine Baron Thenard, a highly regarded estate in France, has been bottling and selling wine under their own label for over a century, but it was never exported to the United States because of a contract with Remoissenet. Most of the juice from Baron Thenard was sold to Remoissenet and re-worked and bottled under the Remoissenet label. M. Bordeaux-Montrieux is now managing Domaine Baron Thenard (previously his father was in charge) and is excited to sell wines under the Thenard family label. The domaine has excellent holdings in Premier Cru Clos St. Jean in Chassagne, Iles des Vergelesses in Pernand, Grand Cru Clos du Roi in Corton, Les Grands Echezeaux in Flagey, and has the 2nd largest holdings of Le Montrachet at 1.83 hectares. Even with the excellent holdings throughout Burgundy, the heart of the domaine has remained in Givry (19 miles south of Beaune) and the three Premier Cru’s are bench marks for the appellation. The wines are made in a traditional style and age well. During our visit, we were fortunate enough to try a 1976 Givry Villages and it was very much alive and complex.
The Givry 1er Cru are made in a traditional method, fermented in wood tonneau barrels for 2 weeks, punched-down by foot twice a day, aged in barrel for 12-18 months (5% new oak on the 1er Crus), and only very lightly filtered if necessary.
The first record of the vineyard is not known, however in 1780, Clos St. Pierre was classified among one of six top sites for Pinot Noir in Givry. The Clos St. Pierre is a 2.12 hectare monopole of Domaine Thenard, east-facing on a white marl and stoney soil. The average vine-age is 33 years-old.