2003 Chablis Les Pargues

According to marketing director Marc Cameron, this estate suffered much more from frost in 2003 than from the extreme heat of the summer, as the estate has a high percentage of old vines with sufficiently deep root systems to find water.Francois Servin acidified the musts "to protect the wines against bacterial spoilage during fermentation," then added a bit more acid after the malolactic fermentations, which has the benefit, according to Cameron, of protecting the wine's own natural acidity from being eaten up during the cold stabilization.The Servin wines typically show a slightly unrefined character, with some caramelly oak tones, but also undeniably sweet, rich stone fruit and soft citrus flavors that many chardonnay lovers resistant to more classically taut, minerally Chablis will particularly enjoy.Francois Servin has for many years fermented all his wines with a yeast strain (Saccharamyces Bayanus) cultured in the Champagne region, which he described as a yeast "designed more for finishing the fermentations than for starting them," in contrast to most yeasts used in the Chablis region.It remains to be seen if this yeast partly explains the dominant fruit character of the estate's 2002s, or if they will become more minerally, like the 2000s, with more time in bottle.