Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Lowest shop price | 2023 / 750ml | ≈ $44.00Original CHF 36.10 | fr.millesima.ch ↗ |
2022 Technical Specifications
Drinking Window May be cellared for 10–15 years
Classification Givry Premier Cru
Region Servoisine
Soil Dense soil rich in clay and silt
Orientation South-East Exposure
Natural Yeast Yes
Malolactic Fermentation 100%
Maceration 15 days
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Oak Types French oak, mainly from Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details The 0.67-hectare Servoisine parcel lies in northern Givry near Clos du Cellier aux Moines; its vines are over 45 years old. Grapes were hand-harvested, hand-sorted and partially destemmed. A 4–6-day cold pre-fermentation preceded a 15-day maceration using punching down. Free-run and press wines were separated. Maturation comprised 14 months in 228 L barrels, 20% new, followed by 2 months in stainless-steel tanks. Recommended serving temperature is 12–14°C.
Tasting Notes Bright red; blackberry, bilberry, cassis, peppery mint and spices; integrated tannins, balanced acidity and roundness; long, fruity and slightly saline finish
Food Pairing Roast beef; stuffed quail with morels; Camembert
2021 Technical Specifications
Drinking Window May be cellared for 10–15 years
Classification Givry Premier Cru
Region Servoisine
Soil Deep silty-clayey-sandy soil with 34% clay, Nearly 40% silt and a high proportion of active limestone
Orientation Due-South Exposure
Fermentation Vessels Open tanks
Malolactic Fermentation 100%
Oak Details 15% First Fill New Oak
First Fill New Oak15%
Barrel Size 228
Production Details The 0.67-hectare Servoisine parcel has vines over 45 years old. Grapes were hand-harvested, manually sorted and fully destemmed. Maceration and alcoholic fermentation lasted 16–18 days at controlled temperatures in open tanks, with punching down twice daily during alcoholic fermentation. Maturation comprised 15 months in 228 L oak barrels, 15% new, followed by 3 months in tank. Recommended serving temperature is 12–14°C.
Tasting Notes Bright ruby-red; fresh cherry and strawberry with pepper and mint; elegant and ample palate; long finish of tart redcurrant
Food Pairing Tuna carpaccio; Burgundy fondue; creamy cheese
2020 Technical Specifications
Drinking Window May be cellared for 10–15 years
Classification Givry Premier Cru
Region Servoisine
Soil Dense soil rich in clay and silt
Orientation South-East Exposure
Natural Yeast Yes
Maceration 15 days
Oak Types French oak, mainly from Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details The 0.67-hectare Servoisine parcel has vines over 45 years old. Grapes were hand-harvested, hand-sorted and partially destemmed. A 4–6-day cold pre-fermentation preceded a 15-day maceration using punching down; free-run and press wines were separated before barrel maturation. Recommended serving temperature is 12–14°C.
Tasting Notes Deep ruby; fresh fruit followed by spice, pepper and rose; smooth, silky tannins; ample yet fine palate; long, fresh finish
Food Pairing Grilled prime rib
2018 Technical Specifications
Drinking Window May be cellared for 10–15 years
Classification Givry Premier Cru
Region Servoisine
Soil Dense soil rich in clay and silt
Orientation South-East Exposure
Natural Yeast Yes
Maceration 15 days
Oak Types French oak, mainly from Burgundy, Allier and Vosges forests
Barrel Size 228
Production Details The 0.67-hectare Servoisine parcel has vines over 45 years old. Grapes were hand-harvested, hand-sorted and partially destemmed. A 4–6-day cold pre-fermentation preceded a 15-day maceration using punching down; free-run and press wines were separated before barrel maturation. Recommended serving temperature is 12–14°C.
Tasting Notes Intense purplish red; anise, licorice, blackcurrant, blueberry and blackberry; complex palate with coated tannins, freshness and a saline finish
Food Pairing Grilled prime rib; dark-chocolate tart
2017 Technical Specifications
Drinking Window May be cellared for 10–15 years
Classification Givry Premier Cru
Region Servoisine
Soil Dense soil rich in clay and silt
Orientation South-East Exposure
Natural Yeast Yes
Maceration 15 days
Barrel Size 228
Production Details The 0.67-hectare Servoisine vineyard lies in northern Givry near Clos du Cellier aux Moines; the vines are over 45 years old. Grapes were hand-harvested, hand-sorted and partially destemmed. A 4–6-day cold pre-fermentation preceded a 15-day maceration with punching down, and alcoholic fermentation used natural yeasts. The wine matured entirely in traditional 228 L Burgundian barrels for 9 months, with around 25% new barrels; the French oak came mainly from Burgundy, Allier and Vosges forests. Recommended serving temperature is 13–14°C.
Tasting Notes Purple-garnet with ruby hints; complex and intense aromas of blackberry, cherry and flowers; rich, precise and well structured, with silky tannins and a long finish
Food Pairing Meats cooked in wine sauce; game birds; lamb stew
2015 Technical Specifications
Drinking Window May be cellared for 5–8 years
Classification Givry Premier Cru
Region Servoisine
Soil Dense soil rich in clay and silt
Orientation South-East Exposure
Fermentation Vessels Temperature-controlled vats
Malolactic Fermentation 100%
Oak Details 25% First Fill New Oak
First Fill New Oak25%
Closure Cork Marked With The Estate Name And Vintage
Production Details The 0.67-hectare Servoisine vineyard lies in northern Givry near Clos du Cellier aux Moines; the vines are over 45 years old. Grapes were hand-harvested, hand-sorted and fully destemmed. Maceration and alcoholic fermentation lasted 15–18 days in temperature-controlled vats with punching down. Maturation took place entirely in oak barrels, 25% new, and malolactic fermentation was completed 100%. The wine was bottled in traditional Burgundy bottles with corks marked with the estate name and vintage. Recommended serving temperature is 14–15°C.
Tasting Notes Dark garnet; black-fruit and rose aromas; rich and powerful, with a long finish
Food Pairing Red meat; quail with cardamom; Délice de Pommard cheese
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Shop price | 2023 / 750ml | ≈ $44.00Original CHF 36.10 | fr.millesima.ch ↗ |
| Wine-SearcherLWIN 1271780 | — | — | wine-searcher.com ↗ |