The grapes to produce Clos de la Servoisine Rouge Givry 1er Cru Domaine Joblot were manually harvested, meticulously hand sorted and gently pressed as whole bunches. A very slow, cold extraction took place to obtain colour, aroma and flavours, with a gentle pigeage twice daily. Fermentation took place in temperature controlled vats with indigenous yeasts. The must was then transferred to barrels to continue fermentation. Clos de la Servoisine Rouge Givry 1er Cru Domaine Joblot underwent slow malolactic conversion and was matured for 12 months in French oak barriques, of which 50% were new and 50% were second passage. The wine was lightly filtered prior to bottling.
Givry is an amphitheatre of vines facing south and east crowned with woods which helps to protect the vines from cold winds and hail. The soils are made up of rich limestone. The vines are cultivated according to a philosophy of minimum intervention; taking a natural and patient approach, which involves meticulous attention in the vineyard, but with a light touch, in order to retain the essence of the terroir. Light harrowing takes place rather than ploughing to avoid soil erosion. Winter pruning, debudding and green harvesting (when required) takes place to control yields and concentrate the flavours in the grapes. The grapes for this wine come from 39 year old, single cane Guyot trained vines, which are grown in the south facing Premier Cru vineyard of Clos de Servoisine, in Givry.
Domaine Joblot i one of the greatest producers in Southern Burgundy, where the Joblot family has been producing fine wines for over four generations. They own 14 hectares of vineyard in four red and two white Premier Cru areas in Givry and lay great emphasis on vineyard management with small yields. Their total production is 6,000 cases per annum. The Domaine Joblot wines are vinified with a high proportion of new barriques resulting in powerful but elegant wines of top class quality. These sought after wines have limited availability.