Marcel Servin, Chablis Les Clos Grand Cru 2023 750ml

Product Info

Terroir & Vineyard
Sourced from the highly regarded “Les Clos” Grand Cru vineyard—the largest of the Chablis Grand Cru appellations—on the right-bank of the Serein River. The parcel for this wine sits on classic Kimmeridgian limestone and clay marl soils, rich in fossil-oyster shells (“ostrea virgula”) that impart distinctive mineral and oyster-shell character. According to the producer, the 2023 vintage in Burgundy delivered perfect maturity for Chardonnay while preserving freshness and precision despite a warm/variable season.

Winemaking
This wine is made from 100% Chardonnay, hand-harvested from the Les Clos Grand Cru site. The vinification follows traditional Burgundian techniques aimed at preserving site identity—fermentation and ageing involve oak (barrels) and/or long elevage to build complexity without overwhelming the limestone-driven minerality.

Tasting Notes

• Appearance: Pale gold with a subtle luminous glow, suggesting both youth and latent power.
• Aroma: Bright citrus (lemon zest, green apple) and white-peach notes upfront, layered with oyster-shell/mineral complexity, a hint of white flowers and a subtle underlying nut or toasted-almond nuance.
• Palate: Lively yet refined acidity drives the wine, steering ripe fruit (pear, fresh apple) through a crystalline mineral backbone and finishing with a fine, almost chalky texture. There’s a pronounced salty-savory edge (sea-air, oyster shell) that lingers. According to one tasting: “acidité vibrante, texture crémeuse et un final long et minéral.”
• Finish & Ageing: The finish is sustained, elegant and mineral-driven. Given the pedigree of Les Clos and the quality of the vintage, this wine offers both immediate appeal and medium-term cellaring potential—drinkable now for those looking for freshness, but will reward 8-15 years of careful ageing.

Food Pairing & Serving Suggestions

• Serving temperature: Approx. 10-11 °C (50-52 °F). Use a white-wine glass with enough width to allow aromatics to open.
• Pairings: Excellent with shellfish (oysters, scallops), grilled white fish (sea-bass, turbot) with a beurre-blanc sauce, or lightly creamy goat cheese. It will also shine with dishes that have a saline or mineral component such as sea-salt crusted cod, or a simple dish of steamed clams with parsley and lemon.
• Enjoyment window: Ready for near-term enjoyment if decanted gently (15-30 minutes), and will continue to evolve in the cellar for a decade or more, gaining depth and secondary complexity (honey-almond, toasted hazelnut, deeper mineral layers).