Domaine Joblot Givry 1er Cru Servoisine 2015
On the palate, expect coated tannins, blackcurrant, and blueberry notes, along with a wonderful freshness and a saline finish
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Domaine Joblot Givry 1er Cru Servoisine
The Chardonnay presents a golden straw hue with a touch of green, showcasing its youthful vitality. The nose is a symphony of aromas, led by citrus fruits like lemon and lime, intertwined with crisp green apple and a hint of pear. Subtle floral notes of acacia and white blossom add an elegant layer to the bouquet, while a delicate touch of toasted almond and brioche hints at the wine’s time spent in oak.
On the palate, this Chardonnay is a textural delight, offering a harmonious balance between bright acidity and a creamy mouthfeel. The initial burst of citrus flavors is followed by more complex notes of stone fruits like peach and apricot. The mid-palate reveals a nuanced minerality, reminiscent of wet stone and chalk, which speaks to the unique terroir of the Givry region.
As the wine opens up, the oak influence becomes more apparent, with hints of vanilla, buttered toast, and a touch of smoke. These elements are well-integrated, enhancing the wine’s richness without overshadowing its inherent freshness. The finish is long and elegant, with a lingering note of citrus zest and a subtle echo of toasty oak.
The Chardonnay grapes were carefully hand-harvested at their peak ripeness, ensuring optimal balance and concentration of flavors. Fermentation was carried out in French oak barrels, with a portion undergoing malolactic fermentation to enhance the wine’s creamy texture. The wine was then aged for 12 months in oak barrels, allowing it to develop its characteristic complexity and depth.
Overall, the Domaine Joblot Givry 1er Cru Servoisine Chardonnay is a beautifully crafted wine that showcases the finesse and elegance of Burgundy’s premier white grape variety. Its harmonious balance of fruit, minerality, and oak makes it a delightful choice for any occasion.
The estate was founded in Givry by Charles Joblot after the First World War, although it was only in the late 1960s when Marc (Charles’s son) was at the helm that the estate started bottling the wine under their own name.
Marc passed the property to his sons Jean-Marc and Vincent in the 1970s, who really forged the estate’s reputation. Juliette, the fourth generation of the Joblot family to make wine in Givry, took over and tweaked the style, adding a modern touch, reducing the use of new oak and placing additional emphasis on sustainability. In September 2021, Hélène Sarkis took over managing the property.
Of the estate’s 14 hectares, nine are Premier Cru, including some of the village’s finest plots such as Clos de la Servoisine and Cellier aux Moines. The vines are generally old – 35 to 40 years on average, but with some that are up to 80 years in age. Production is around 6,000 cases and mainly red, with just 20% white. The reds are plush and spicy, offering much more finesse than most expect of this southern locale.
Chardonnay
From crisp unoaked versions from cool climates, to full-bodied and oak-aged versions from more moderate climates, and even to sparkling blanc de blancs, the flavors of Chardonnay can vary significantly, while also retaining common characteristics.
On the nose, unoaked, or ‘Chablis-style’ Chardonnays, tend to offer fragrant notes of green apple, pear, and citrus, with some chalky or mineral-like aromas.
Oaked Chardonnays, particularly those in the ‘Burgundian’ style, will often present rich aromas of peach, mango, and lemon, accompanied by notes of vanilla, butter, and often a hint of toasted bread or nuttiness due to the influence of oak, malolactic fermentation, and lees stirring.
On the palate Chardonnay offers a broad range of experiences depending on its style. Unoaked Chardonnays are typically lean and crisp, with high acidity, often resembling the freshness of a Sauvignon Blanc but with more body.
Oaked Chardonnays are known for their full-bodied, creamy mouthfeel, moderate acidity, and flavors of butter, vanilla, baking spices overlaying a stone fruit character. Despite the stylistic differences, both types tend to share a characteristic underlying note of apple or citrus. With age, no matter the style, chardonnay tends to develop hazelnut aromas. Most wines range from 12-14%.
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Chardonnay Wines available at Penventon Hotel
The Country
French wine, steeped in history and tradition, offers a rich tapestry of flavors and styles. Bordeaux’s iconic red blends—Cabernet Sauvignon and Merlot—create wines with structured tannins and notes of blackcurrant, plum, and cedar. Burgundy’s Pinot Noir and Chardonnay yield velvety reds and crisp whites. Champagne sparkles with toasty brioche and citrus. The Rhône Valley boasts bold Syrah, while Alsace’s Riesling and Gewürztraminer express floral aromas. From Provence’s pale rosés to Corsica’s sun-kissed Vermentino, each bottle tells a story. Santé!
France Wines available at Penventon Hotel
The Region
Known for its Pinot Noir and Chardonnay, Burgundy’s terroir imparts distinctiveness. The Côte d’Or yields velvety reds with cherry and earthy nuances. Chablis, from northern Burgundy, offers crisp, mineral-driven whites.
Burgundy Wines available at Penventon Hotel
The Producer
The estate was founded in Givry by Charles Joblot after the First World War, although it was only in the late 1960s when Marc (Charles’s son) was at the helm that the estate started bottling the wine under their own name.
Marc passed the property to his sons Jean-Marc and Vincent in the 1970s, who really forged the estate’s reputation. Juliette, the fourth generation of the Joblot family to make wine in Givry, took over and tweaked the style, adding a modern touch, reducing the use of new oak and placing additional emphasis on sustainability. In September 2021, Hélène Sarkis took over managing the property.
Of the estate’s 14 hectares, nine are Premier Cru, including some of the village’s finest plots such as Clos de la Servoisine and Cellier aux Moines. The vines are generally old – 35 to 40 years on average, but with some that are up to 80 years in age. Production is around 6,000 cases and mainly red, with just 20% white. The reds are plush and spicy, offering much more finesse than most expect of this southern locale.
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