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|Vineyard/Cellar Practices||Sustainably Grown, Vegan|
The Servin family have been vineyard owners in Chablis since 1654. This estate has holdings in four Grand Cru and five Premier Cru vineyards. It is now run by François Servin (the first Servin in the family to not be named Marcel in five generations), as obviously tradition is something the family has taken seriously! However, François, along with his Australian brother-in-law Mark Cameron, have been making changes at the estate, particularly in replanting vineyards. All of their holdings have Kimmeridgian limestone soils, giving their wines an incredible amount of minerality, tension, and focus, and a majority of the vineyards are over 40 years old, with this cuvée coming from 50-year-old vines. The chardonnay grapes come from the Pargues vineyard, and were planted with the selection massale method, meaning cuttings were selected from prized vines that were already in the vineyard rather than planting clones. They produce very small yields, further adding to the immense concentration and precision one would expect from Chablis. It displays subtle notes of honey, lychee, citrus, and apple but is dominated by the refreshing minerality with a long finish and just a hint of oak. Sustainably grown.