"A classic Chablis nose of green fruit, sea breeze and iodine slides gracefully into supple, round and delicious flavors that exude a fine minerality on the clean and dry finish that avoids any youthful austerity. This is also a quality example of the genre."

"This is every bit as aromatically elegant as the Vaucoupin with its white flower, citrus, sea breeze and wet stone aromas. There is a seductive texture to the impressively rich and concentrated medium-bodied flavors that possess plenty of palate coating dry extract, all wrapped in a saline, agreeably dry and strikingly long finish. This is excellent and worth considering."

"Done in tank. Exotic, high-toned honey and spice aromas; I might have guessed this wine had some noble rot. Dense and glyceral on the palate, with lovely spicy lift to the orange blossom fla vor. Comes across as rather exotic in a sexy way but clean and brisk, thanks to crisp acidity. This one fermented especially cool, noted Servin. The finish throws off notes of dusty stone and orange peel."

"An elegant, cool and airy nose features aromas of white flowers, mineral reduction, pear and white peach. There is strikingly good intensity to the big-bodied, powerful and chiseled flavors that ooze a fine dry extract that buffers the intense mineral-driven, explosive, serious and bone dry finish. This should be superb and will reward up to a decade of cellar time."

This estate is composed of 34 hectares of vines with vineyards in all four sub-sections of Chablis. François Servin and his Australian brother-in law, Marc Cameron, are in charge of this well-reputed estate, whose headquarters lie just across the river Serein bridge from the heart of the town. All new plantings are now at 8,000 to 9,000 per hectare (as opposed to the normal 5,000 to 6,000), and pruning is to a single Guyot rather than the standard double. The domaine reports that this has resulted in a net increase of riper grapes with less disease. All the grand crus are hand harvested and the must is cold settled for 24 hours before being fermentated using selected yeasts. The whole vinification process takes place in a gravity fed cellar that was installed in 2002. While these wines used to have the reputation as being too oaky, efforts have been made over the past several year to reduce the amount of oak used and the result has been the production of some very good wines that will benefit with some time in the cellar.

"A ripe, pure and pretty nose of exceptionally fresh red pinot fruit, earth, plum and violets leads to rich, round and relatively refined medium weight flavors that possess a dusty mouth feel on the balanced, refreshing and persistent finish. This is a lovely Bourgogne and worth a look."

"This is aromatically quite similar to the Bourgogne though there is a bit more volume and richness to the ripe medium-bodied flavors where the palate impression benefits from the phenolically mature structure as it's well-integrated on the velvety finish. This isn't an elegant wine but there is solid complexity."

"This is also notably ripe yet attractively fresh with a pretty combination of kirsch and black raspberry liqueur aromas that are trimmed in warm earth notes. There is lovely concentration to the rich and robust medium-bodied flavors that also possess plenty of mouth coating sap, all wrapped in a complex, long and well-balanced finale. This opulent effort will age but also be approachable young if desired; indeed it could even be drunk with pleasure now."

"Here the nose is composed of the pure essence of black raspberry with background whiffs of stone and earth. There is good volume and concentration to the lightly mineral-inflected flavors that possess plenty of dry extract that confers a velvety mouth feel on the balanced and persistent finish. Like the Chorey, this isn't particularly elegant but there is excellent depth."

"An exceptionally pretty and very pinot nose features fresh scents of kirsch, plum, spice and ample earth character. There is excellent richness but also good verve and tension to the lightly mineral-inflected middle weight flavors that possess enough muscle and punch to confirm the Aloxe origins. A lovely villages that is worth a look."

"This is not quite as ripe as the Clos du Roi and as a consequence slightly fresher with a perfumed mélange of black raspberry, cherry, cassis and plum aromas that evidence plenty of earth influence. There is really lovely richness and volume to the reasonably well-delineated flavors that possess relatively fine-grained tannins and excellent length on the mouth coating finish where touches of wood and austerity surface. This should age well and will need it."

"A dense and markedly ripe nose of kirsch, earth and distinct sauvage notes gives way to impressively rich broad-shouldered flavors that abound with palate staining dry extract on the very firmly structured and powerful finish. This possesses a highly textured mouth feel yet this softens only slightly the robust tannins on this markedly serious and strikingly complex effort."

This Domaine was created at the end of the 19th century and initially it only had vines in the commune of Chorey. Today, cousins Nathalie, Jean-Paul and Olivier look after 24 hectares of vineyards in the villages of Chorey, Beaune, Savigny and Aloxe-Corton. They believe that wine is a living substance, which is conceived and shared from birth to tasting, and they aim to offer the wine drinker unique sensations, precise aromas and refined pleasure which they achieve through great determination and unremitting attention to detail. As with most top domaines, the work in the vineyards is of the greatest importance, no fertilizers are used in an attempt to limit the vigor of the vines and a green harvest is done in the summer to help promote healthy grapes that will deliver balanced, subtle and complex aromas. After being hand harvested, the grapes are treated in the vat house to a mix of traditional methods (destalking and manual punching down of the caps) and modern techniques (pneumatic presses and temperature controlled fermentations). The wines are matured in a mix of new and used French oak casks for 16 to 18 months and are bottled at the Domaine under the best technical conditions possible.

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