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François Servin, along with his Australian brother-in-law Mark Cameron, direct the operations of this 30 ha domaine. Cameron's succinct take on 2008 was that while 2008 has "turned out very well, had in not been for the cool and dry weather coupled with a good north wind in September, we might have been looking at a very different outcome. We began picking on the 29th of September and brought in very clean fruit with relatively thick skins, which was also courtesy of the wind. Potential alcohols averaged around 12.5% but we did have a few wines come in close to 13%. The alcoholics were relatively long and I attribute this to the fact that the harvest weather was quite cool so naturally the grapes, and therefore the must, were also quite cool. We stirred the lees for longer than usual to try and add flesh to the wines because the acidity, even post-malo, is on the high side. The interesting thing is that from a tasting perspective, even with the high acidity the concentration is such that you don't really notice the structure. I think the '08s will be great in time as it's an old style vintage but the acid is ripe." As I have reported in the past, Cameron has been an advocate for decreasing the amount of wood used and he has been successful in this regard as it is considerably less than in the past and this trend continued in 2008 as both the Preuses and the Blanchots were raised in 100% stainless. By contrast, the Les Clos and Bougros are 100% raised in oak though not necessarily new wood. - Burghound
Francois Servin’s father, grandfather, great grandfather, great great grandfather and great great great grandfather were all named Marcel. As you see from this, tradition is important to the Servin family, which because of its long history in Chablis, owns some great parcels – four Grand Crus: Blanchots, Bougros, Les Clos and Preuses. Three premier Crus: Les Forets, Montee de Tonnerre and Vaillons. Even the parcels of village are very well situated, with their largest, les Pargues, formerly being a Premier Cru. Francois, however, while appreciating the great tradition, is starting to take some steps to bring this formerly solid, rather than spectacular-performing domaine (with the spectacular potential sites) into the forefront of Chablis. He is resuming the practices of hand harvesting (all the Grand Cru are now hand harvested; a large portion of the Premier Cru, too). For new planting, he is using uncloned Chardonnay and planting it a greater density. Some cuvees are being bottled for us with no filtration, and we are working very closely together on other ideas. Additionally, the Revue du Vin de France and The Wine Advocate have started to write promising things. Revue du Vin de France, for instance, wrote great things about the 2000 Grand Crus: "Decidedly, the Domaine Servin had a magnificent success in its 2000 vintage; its classique, careful vinification enabled it to preserve the freshness, while the great maturity of the harvest engendered softness."
As far back as the 16th century, the monks of Saint Martin cited the Servin family as vineyard owners in Chablis. Since then, successive generations have perpetuated the family's tradition and ever-evolving expertise as vineyard workers, coopers and winemakers.
from this tradition, Servin Chablis has charmed amateurs and professionals all over the world, including Alexis Lichine, the famous American wine writer and importer, with whom Servin created a historic partnership 60 years ago. Some six decades later, almost 85% of Servin Chablis is exported to all four corners of the globe.
Domaine Servin’s 36 ha 39 of vineyards are situated within the boundaries of the village of Chablis, lying solely on Kimmeridgian limestone soils, which gives the wines their incomparable minerality. The majority of the vineyards are over 40 years old. The different rootstocks of these non-cloned Chardonnay plants produce a unique style of Chablis, combining concentrated flavours and intense aromas, our guarantee of excellence.
Today, the Servin "method" is a careful mix of traditional and modern techniques. Following tradition, the finest vineyards are hand harvested and each parcel is vinified individually, in order to respect the identity and authenticity of the terroir.
Modern technology is used to produce consistently high quality wines, while retaining the inimitable “Servin” style. Each wine must find its own identity through specially adapted, tailor-made wine making.
The Domaine Servin is regularly selected in the most prestigious wine competitions and books such as the Guide Hachette, Decanter, Revue des Vins de France and the Wine Spectator. Each year the Domaine also visited by the most respected wine writers such as Stephen Tanzer, Allen Meadows, Antonio Galloni and David Schildknecht.Chardonnay The Chardonnay GrapeFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Chablis Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)
2014 Vintage Notes:
"... a hybrid of 2004/2007 and 2010. The stone, citrus and limestone amalgam is exactly what we search for in Chablis as the style harkens to a day in the Cote de Beaune proper (1960's - 1980's) when wine was not meant to be consumed the week it was released, battonage was not used by all and new oak was rarely seen ... the texture is natural and 'of the vintage' not 'of the winemaker' .... Like Sancerre or the Loire in general, 2014 in Chablis is one of those rare years with extract and transparency. It appears to be a vintage for the "neoclassic" ages and those of us intent on cellaring the most terroir-driven (but still powerful) examples of vineyard, site-place and varietal will want to invest (heavily) in the magnetic and electric 2014's." - Jon Rimmerman
2018 Vintage Notes:
"There’s not that razor sharp Chablis acidity in 2018,” says Patrick Piuze. “But there is good definition of place. The dry conditions drove vines to drink deeper down in the soil profile."
https://weinlagen-info.de/#bereich_id=58 Single vineyards on weinlagen-info James Suckling Chablis Chablis AOC (Burgundy Wines) |
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