Servoisine
The colour is a brilliant ruby. The nose is very beautiful with mineral and chalky notes, which immediately reassures us of the intrinsic qualities of the wine's structure. The palate is taut, elegant and harmonious with aromas dominated by red fruits and spices, underlined by the most noble wood. These Givry wines are really superb bargains in red Burgundy...
The whole of the Côte Chalonnaise fortunately avoided the frost of 13 April which caused damage higher up in certain Burgundy estates. The summer was hot and the harvest went on quite normally. A vintage focused on balance and a very fine finish, the wines will be marked by the beauty of the fruit and its freshness.
La Servoisine is certainly the most famous of the Givry 1er Cru appellation along with Le Clos du Cellier aux Moines. The south-facing Pinot Noirs were planted in the early 1980s on clay-limestone soils.
Critics' score
18/20 B+D
Terroir
Clay-limestone soils
Age of the vines: 35 years
Southern exposure
In the vineyard
Organic farming principles (not certified). Manual harvesting.
In the cellar
Aged in oak barrels for 1 year, 50% of which are renewed
Harvest not destemmed
Gentle fermentation and vinification, little intervention, gentle extractions.
Tasting temperature
16 - 17°
Suggested food and wine pairing
Beef fillet with sweet potato purée
The Domaine
The reference for the Côte Chalonnaise...
Since 2012, Juliette has continued the work of her father, Jean-Marc Joblot, with the same determination to produce Givry wines of great precision, fresh and deep at the same time, with great aromatic purity. All this at prices that defy all competition in the region for this level of quality...
Jean-Marc Joblot, now joined by his daughter Juliette, and his brother Vincent run this 14-hectare estate with constant attention. The wine is not the result of chance but of a long and thoughtful process where each factor of the production process has been studied to constantly improve it. The knowledge and culture of the trade are important to free oneself from the influence of fashions or consulting winemakers. The social or political dimension of wine has an important place here, each employee can consider the estate as his or her own company, with a career plan and profit-sharing. The French or foreign clientele is loyal, even if the sale of wines is open from the end of October to the end of December.
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The Estate Joblot
The Estate Joblot
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