Classic Clos aromas of lemon cream, spices and minerals, plus a hint of white flowers. Less obviously powerful and glyceral than the Bouguerots, but with strong acidity giving terrific cut and lift to the middle palate. Sexy, very suave flavors of oran ge, flowers and crushed stone stain the palate without exhibiting any undue weight. This beauty should reward extended aging. Incidentally, Servin showed me the 2000 Clos and that wine, from a classic mineral-driven vintage, was still at least a couple years short of its peak.
Author: Stephen Tanzer
Issue: July/August 2010
Burghound | Rating: 95
It's not a complete surprise that this is the most elegant and refined wine in the range in 2008 as the ultra pure, airy and lacy white flower, citrus, salt water and stony aromas complement to perfection the extremely fresh and silky textured flavors blessed with ample amounts of acid-buffering dry extract that culminate in a poised, harmonious and utterly classy finale. An impressive effort by any standard.
Author: Allen Meadows
Issue: 4th Quarter, 2009
Wine Advocate | Rating: 93
Proprietor Francois Servin opines that it is closer in style to the wines of his father than are other cuvees here today. Barrel-fermented and bottled in December the Servin 2008 Chablis Les Clos combines the glycerin-rich, oily concentration of the corresponding Bouguerots with a more effusive sense of sweet corn with citrus and pit fruit, accented by herbs and fruit pit and citrus rind bitterness. A somewhat distilled fruit-like aura of high-toned esters wafts throughout; and an amalgam of white pepper and crushed chalk lend tactile counterpoint in a dynamically long-lingering finish. Overnight, this took on a veritably vibratory sense of grip and interactive complexity yet at the same time gained palate richness. This is very much a grand cru to cellar for a few years, and I would anticipate its rewarding following for 8-10.