This release from the 2019 vintage is a blend from seven parcels located throughout the village. Expect seductive notes of red cherries, plums, violets and a dash of spices.
Reviews:
- Decanter: The fruit is destemmed and gently fermented, to produce a wine that has an alluring red cherry fruit, touched with violets and a texture on the palate that is light, but not lacking in tannic grip. Blended from seven parcels located throughout the village
- Allen Meadows: Here too soft wood is present on the more elegant and slightly fresh aromas of various dark berries, spice and violet scents. The sleek and focused medium weight flavors flash a subtle minerality that adds a sense of lift to the refreshingly vibrant and lingering finish.
Producer Information
Domaine Amiot-Servelle is a leading Burgundian wine producer based in the village of Chambolle-Musigny in the Côte de Nuits subregion of Burgundy’s Côte d’Or. It makes a range of wines from the appellation’s premier cru vineyards, including one from the famed Les Amoureuses site. Like most producers on the Côte de Nuits, Amiot-Servelle’s portfolio is dominated by Pinot Noir. The domaine’s history dates back to the 1920s, when Clément Tachot began farming vines in the village. His daughter and son-in-law took over and created Domaine Servelle-Tachot, and in turn their daughter Elisabeth married Christian Amiot, creating Domaine Amiot-Servelle in 1989. The couple remain as owners, although their daughter Prune has worked as winemaker since 2011. The estate has been farmed organically since 2003. Amiot-Servelle has seven hectares (17 acres) of Pinot Noir vines in Chambolle-Musigny. This includes vines in six premier cru vineyards. Christian Amiot inherited around a hectare of land in Morey-Saint-Denis village-level climats, Charmes-Chambertin and Clos Saint Denis in 2010, adding several wines to the portfolio. Amiot-Serville makes a single white wine from Chardonnay. In the vineyard, the grapes are handpicked into small crates and sorted manually. The winery was modernised in 2006, changing open wooden fermentation vats to temperature-regulated stainless steel tanks.
