Givry, Domaine Joblot 1er Cru “Clos de la Servoisine” 2004

joblot_servoisine_2004Long time ago, the Givry wines were among the favourites of Henry IV, king of france. However, the phylloxera and the two big wars, took away big part of this reputation. Today, Givry wines are still undervalued. This means that we can find here really good values. The style is one of fruity wines, floral, elegant, with a good balance, rounded. They are said to be wines that does not deeply express its terroir, but maybe it is because terroir here is not so well documented or written about.

The Givry region produces a majority of red wines, being them the more reputed ones. Soils here are very permeable and not very rich in nutrients. Long time ago they were part of the Saone river. Premier cru land is normally more rocky and possesses better exposure and inclinations. This improves grape maturation and health conditions.

Among the Givry premier crus, the Clos de la Servoisine has a south orientation. This cru has reach a certain reputation in the hands of Jean-Marc and Vincent Joblot, visible heads of the Domaine Joblot. The domain controls a total of 14 ha in the Givry hills, producing around 90.000 bottles per year at the time being. The style of these wines is often described as radical within the region. It is a style of opulent wines, mature, concentrated, and with a considerable amount of new oak barrels. At the same time we talk about balanced and defined wines, transparent in its elaboration. During wine making, it is critical to use a minimum of sulphur and to keep the wine protected from the oxidation as much as possible. Micro-oxidation will just take place slowly, through the oak barrel pores.

About the 2004 vintage in Burgundy, it has been the subject of multiple discussions among those who prefer more mature and concentrated wines, and those who defend a more subtle and delicate style, more an expression of the terroir. Both talk about balance in different terms. The former ones see in 2004 hard maturations and too much acidity. The later talk about fresh and alive, expressive wines. The truth is that weather was not favourable. Many vineyards suffered damage, and there were complex maturations and rot problems. A strong fruit selection was required. Those parcels with a better situation and drainage conditions performed the best. In this sense, wines expressed their terroir.

The Joblot’s Servoisine looks dark in the glass, with a purple reflection. The nose is clean, very pinot-noir, with red fruits overall. Very perfumed, fragrant. The barrel contribution does not seem obtrusive. Good intensity. The mouth shows good structure, great balance thanks to the acidity, velvety, persistent. An harmonic and balanced wine within its generous style.

Surely the good exposure of the parcel, together with the fruit selection and the Joblot’s style, make this wine not to show many of the deficiencies of many 2004 reds. A good entry to the Burgundy Pinot Noir, without complications and at a good price.

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