Domaine Joblot is a 14 hectares large domaine in Givry, Burgundy. The winemaker at Domaine Joblot is Juliette Joblot. Juliette Joblot's wines are rich but vibrant with saturated hues and lively acids. The Joblot family produces serious wines with substance and structure that develop beautifully in bottle.

The top wines of the domaine are: Givry Premier Cru Clos Du Cellier Aux Moines, Givry Premier Cru L'Empreinte, and Givry Clos de la Servoisine.

The Givry Premier Cru Clos Du Cellier Aux Moines 2020 scored 92 - 94, the Givry Premier Cru L'Empreinte 2018 scored 93, and the Givry Clos de la Servoisine 1999 scored 93.

Robert Parker's tasting notes on the Givry Premier Cru Clos Du Cellier Aux Moines 2020: "The 2020 Givry Premier Cru Clos Du Cellier Aux Moines opens in the glass with notes of cherries, raspberries, sweet spices and orange rind. Medium to full-bodied, lively and enveloping, with real plentitude and an abundance of powdery tannin, it's a superb wine in the making."

The current winemaker at Domaine Joblot is Juliette Joblot.

Charles Joblot is the grandfather-founder who managed to transform the simple fruit-growing into a wine estate after the post-war time. The Givry appellation was founded in 1946.

In the 1960s, Marc Joblot, Charles Joblot's son, took over the estate and started selling the entire production in bottles. At the end of the 1970s, Jean-Marc Joblot was joined by his brother, Vincent Joblot. Each in their domain, in the cellar and the vineyard, they started making wines of great purity.

Juliette Joblot, Jean-Marc's daughter, having an oenological background, took over the winemaking control at the domaine in 2012. She has introduced Cuvée Mademoiselle, made from old vines in Servoisine and En Veau.

Juliette Joblot takes great care of the vineyards of Domaine Joblot. Much attention is paid to restricting yields with strict debudding and green harvesting in general. Harvesting dates are defined rather by acidity levels than sugar levels.

The reds are fully destemmed, fermented in closed tanks with less punching down than before and more pumping over, and age with a little less new oak. Juliette Joblot uses François Frères barrels for her wines. After twelve months in barrel, the wines are racked to tank for two more months, then lightly filtered before bottling, with slightly higher carbon dioxide levels than others might use, to preserve the freshness.