Servin, Domaine
Summary
Domaine Servin, a seven-generation family estate dating to 1654, cultivates 35 hectares across all Chablis appellations on Kimmeridgian limestone soils, producing exclusively Chardonnay wines from vineyards that include four Grand Cru and several Premier Cru sites. Their winemaking balances tradition with selective modernization, using stainless steel for entry-level wines while employing judicious oak aging for Premier and Grand Crus to build complexity while maintaining the bright acidity and pronounced minerality characteristic of classic Chablis.
Heritage & Leadership
Domaine Servin traces its winemaking history in Chablis back to 1654, making it one of the region's oldest continuously operating family estates. For seven generations, the Servin family has cultivated vineyards in this northern sector of Burgundy. Today, the domaine operates under the direction of François Servin, who represents the current generation of family leadership, alongside his business partner Marc Cameron, who joined the operation in 2001.
The domaine experienced significant modernization during the late 20th century when François Servin took over operations from his father in the 1990s. Under this leadership, Domaine Servin expanded its vineyard holdings and updated its winemaking facilities while maintaining its historical connection to traditional Chablis production methods. The partnership with Marc Cameron brought additional technical expertise and business acumen to the operation, helping to strengthen the domaine's position in international markets.
Vineyards & Wines
Domaine Servin manages approximately 35 hectares of vineyards distributed across the Chablis appellation hierarchy. Their holdings include parcels in four of the seven Grand Cru climats (Blanchot, Les Preuses, Bougros, and Les Clos), multiple Premier Cru sites including Montée de Tonnerre, Vaillons, and Mont de Milieu, as well as vineyards classified as Chablis and Petit Chablis.
The vineyards sit on the region's characteristic Kimmeridgian limestone soils, composed of calcareous clay containing fossilized marine organisms that date back 150 million years. These soils contribute to the distinctive minerality associated with Chablis wines. The domaine's vineyards are planted exclusively to Chardonnay, following the appellation regulations of the region. Many of the Premier and Grand Cru parcels contain vines averaging 45-50 years of age, with some older sections dating back to the 1950s.
The domaine produces a range of wines that reflect the various terroirs of Chablis, from the approachable Petit Chablis to the complex, age-worthy Grand Cru bottlings. Each wine is vinified to express the specific characteristics of its vineyard site, with particular attention paid to the Premier and Grand Cru parcels.
Philosophy & Practice
Domaine Servin employs a balanced approach to viticulture and winemaking, combining traditional methods with modern techniques. In the vineyards, they practice sustainable viticulture with careful canopy management and yield control to ensure optimal grape ripeness and concentration. Harvest is conducted primarily by hand for the Premier and Grand Cru vineyards to preserve fruit integrity.
In the winery, fermentation takes place in a combination of stainless steel tanks and oak barrels, depending on the wine's appellation level. The domaine typically uses temperature-controlled stainless steel for Petit Chablis and village-level Chablis to preserve freshness and fruit character. For Premier Cru and Grand Cru wines, a portion of the juice undergoes fermentation and aging in oak barrels (typically 10-15% new oak) to add complexity while maintaining the wine's mineral character.
Malolactic fermentation occurs naturally for most wines, and the aging period varies by appellation level: approximately 8-10 months for village Chablis, 12-14 months for Premier Crus, and 14-18 months for Grand Crus. Throughout the winemaking process, the focus remains on expressing the terroir of each vineyard site while maintaining the classic Chablis profile of bright acidity, mineral structure, and citrus and orchard fruit characteristics.