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Posted May 24th, 2016 in Burgundy, France

Marcel Servin: A sense of time and place

by

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100 years ago, all Chablis was barrel fermented. It was the hallmark of the Kimmeridgian home for Chardonnay. In the 1950s stainless steel began to take hold in the region, dividing the growers and styles. Today some 80% of Chablis never meets oak.

The lose of his father, left Francois with vines outside of the Domaine Servin, something that could be all his own. He wanted to make the Chablis of his grandfather. Marcel was a cooper and believed that the flavor of new oak in wine was a flaw. Francois set out to make a style of wine that connected him to his heritage and the region’s. That personal connection is apparent in his winemaking. Knowing how to nurture each parcel and achieve poetic results.
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