In the end, I opened both of Domaine Joblot 's 2013 Givry Premier Crus, Servoisine and Clos du Cellier aux Moines, on Thursday. Both were fantastic wines, much better than on previous occasions. The differences between the two sites were apparent - Servoisine's density and power coupled with sweeter fruit against Cellier aux Moines' elegance and poise - but the vintage, never one of the most venerated in any part of Burgundy (anywhere?), has proved itself worthy of the Joblot name on this occasion, at least. The last time I tried Servoisine was not a "wine night" according to the biodynamic calendar and the flavours were muted, muddied even. On Thursday the fruit in both cuvees was ablaze, vibrant and the acidity levels were good, making for wines that danced on the palate. I will be reserving more of these for myself but following the advice of the wine app, money well spent. Since Thursday, a few other corks have been popped including Pierre Gaillard 's ...
Musings on wine and occasional other subjects from The Big Red Wine Company's James Bercovici