The star domain of the Givry appellation, the Joblot domain stands out with the pureness of its fruits: wines with fullness and charm, made by Juliette Joblot. The style of wines is based on elegance, fruitiness, fleshiness and texture. A quality that is accomplished through rigour and high standards: the density of plantation is very high (11,000 vine plants/ha), low yields, de-stemming, natural yeasts. The date of harvest is not decided through the levels of sugar, but through the acidic balance of the grapes, which avoids over maturing and gives the wine a fruity freshness. The same attention is given for all of the wines, whether they are village or premiers crus. When it comes to cellaring, although the proportion of new wood is quite high, it always produces good results.The domain counts nearly 14 hectares, most of which is planted with Pinot Noir. The range has eight wines, all of them Givry appellations.

Clos de la Servoisine lies right next to Clos du Cellier aux Moines, a highly reputed vineyard in this southern Burgundy appellation. The soils, here, though, tend to be chalkier, producing wines with a beautiful finesse topped with an extra touch of freshness and elegance. In the glass, this Pinot Noir wine reveals a vibrant ruby colour. The nose exudes luscious aromas characterised by intense notes of red and black fruit. The suave and full-bodied palate is well balanced and particularly persistent.
The Joblot estate adopts meticulous cultivation techniques to produce this exceptional cuvée. Debudding, green harvesting, manual harvesting and rigorous sorting in the vineyard are all part of the process.
In the winery, the whole bunches are pressed directly, and fermentation is triggered by native yeasts. The wine is then aged on fine lees in barrels with around 50% new wood.