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Past generations of Servins were growing Chardonnay in Chablis as far back as the 16th century when the monks in the local monastery cited their vineyards as the source of superlative fruit. “Les Pargues,” is a site the Servins (and anyone who’s tried today’s wine) believe was wrongly left out of the Premier Cru club when the classifications were drawn up back in the 1920s and ’30s.
The "Les Pargues" Chablis is expressive, fresh, clean, medium-bodied, succulent, has solid acidity. Flavors of tree fruits, passion fruit, mint, lemon, lime, pineapple, kiwi, cream, vanilla, minerals, and floral notes lead seamlessly into the clean and dry finish that exhibits very fine length. Will pair well with lemon risotto.
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