Domaine Servin is an old domaine located in Chablis. Being one of the largest estates in Chablis with 36 hectares of vineyards, it covers 13 different appellations. François Servin together with his son Raphael Servin and the assistance of Australian winemaker Marc Cameron are managing the winemaking processes. The vineyards of the domaine are farmed according to the sustainable approach, without the certification.

Domaine Servin is famous for its elegant wines with a full palate and long finish.

Top wines of the domaine are: Chablis Grand Cru Les Clos, Chablis Grand Cru Les Preuses, Chablis Premier Cru Butteaux. The Chablis Grand Cru Les Clos 2017 scored 95, the Chablis Grand Cru Les Preuses 2019 scored 94 and the Chablis Premier Cru Butteaux 2017 scored 93+.

Robert Parker’s tasting notes on the Chablis Grand Cru Les Clos 2017: “The 2017 Chablis Grand Cru Les Clos is the deepest, most complete wine in the cellar, and though Les Preuses is more intellectual and Bougros more enveloping, Les Clos is the most serious grand cru bottling in the cellar, even if it's a little aloof today. Unwinding in the glass with aromas of ripe citrus fruit, preserved lemons, almond paste and dried white flowers, it's full-bodied, layered and concentrated, with considerable depth and dimension, and wrapped up in impressive structure that make it out as built for the long haul.”

Domaine Servin is managed by father and son - François Servin and Raphael Servin, with the assistance of Australian winemaker Marc Cameron.

The domaine has a long history, as the family have been Chablis vignerons since 1654.

The history of the domaine is a history of extending territories and inheritance from father to son.

François Servin’s grandfather only had four hectares of vines, which are now turned into one of the biggest self-owned vineyards in the region.

The vineyards of Domaine Servin are farmed according to the sustainable approach, without certification.

Kimmeridgian limestone soils of Chablis provide the domains’ wines with perfect minerality. The harvesting is mixed and combines machine and hand-picking; each plot is vinified individually, to preserve the identity of each terroir.

The grapes are pressed not being destemmed; enzymes are used during settling. Cultured yeast are applied for fermentation. Early malolactic fermentation is done prior to a long period of ageing on the fine lees. Both, tanks and oak barrels are used for ageing, depending on the plot. Les Clos, Bougros and part of Les Preuses are aged in barrels. François Servin is sure that malolactic fermentation and late bottling increase the ageing capacity of his wines.