The Servin family has been in the Chablis region since 1654 and involved in the wine industry for much of that time. Domaine Servin, first imported to the U.S. in the 1940’s, is one of the oldest and largest estates in the region. The estate owns 32 hectares of vines spread throughout Chablis, much of it in top vineyards. Francois Servin runs the domaine with the assistance of his Australian brother-in-law, Mark Cameron. Steps have been taken in recent years to improve the already fine quality of the estate's wines. Francois has adopted a policy of planting all new vines at a density of 8,000 to 9,000 per hectare, compared to the typical 5,000 to 6,000, in an attempt to achieve more concentrated grapes. Additionally, the top vineyards are now harvested by hand. Domaine Servin may not yet be on the level of the region’s super stars (Raveneau, Dauvissat & Fevre), but they are inching closer with every vintage
There are many excellent cuvees to choose from at this domaine, but the most interesting is perhaps the ‘Cuvee Masale.’ The grapes for this wine are selected from old, non cloned vines in the Pargues vineyard, which at one time was classified as a premier cru. Unfortunately, the vineyard was abandoned during WWI. Most of the able bodied men were off at war and this vineyard was located too far from the village for the women to harvest. Though it is only classified as a village wine, the ‘Cuvee Masale’ certainly tastes like a premier cru. In addition to a firm and focused Montee de Tonnerre (2.75 ha.), the domaine bottles wine from Vaillon (2.69 ha.) and Buteaux (0.84 ha.) at the premier cru level. Servin is one of the largest landowners of grand cru vineyards in Chablis and produces four very distinct cuvees. The most floral of the grand crus, Blanchots is delicate and soft on the palate. Bourgros (0.46 ha.) is a ripe, round full-bodied wine. The wonderful old vine Preuses (0.69 ha.) cuvee is very elegant and precise. Richer, more powerful and truly profound is the estate’s wine from the legendary LesClos (0.63 ha.) vineyard.
Francois believes in a winemaking philosophy that incorporates traditional and modern methods. Stainless steel tanks are used for some cuvees, but most of the wines see some wood. All grand crus, except the Blanchots, are vinified 100% in oak barrels ranging from two to ten years of age. Each wine is very reflective of its vineyard source and unmistakably Chablis. The Servin family has been making wine in Chablis for centuries and today the domaine that bears their name is one of the region's best.