2020 | Vincent Dauvissat | Petit Chablis

The bouquet is bright, complex and expressive, offering up scents of apple, pear, beeswax, a lovely base of chalky soil tones and a topnote of white flowers. On the palate the wine is bright, pure and full, with a lovely core, fine soil undertow, zesty acids and a long, complex and wide open finish.

Reviews:

• Wine Advocate: Brimming with character and complexity, Dauvissat's 2020 Petit Chablis transcends its humble appellation. Offering up aromas of crisp green apple, citrus zest, oyster shell and mandarin orange, it's medium to full-bodied, taut and chiseled, with racy acids and a pungently saline finish.

• Allen Meadows: An ultra-fresh nose combines notes of citrus and apple with those of iodine and mineral reduction. The cool, delicious and vibrant middle weight flavors possess a lovely texture that carries over to the refreshing citrus-tinged finale.

Producer Information

Vincent Dauvissat is one of the most prestigious producers from the Chablis region of northern Burgundy. It is family-owned and -operated and has been selling wine under the family name since 1931. In 1976 Vincent began helping his father René Dauvissat and he has since taken over. The wines can be bottled as Vincent Dauvissat or Domaine Dauvissat-Camus – the latter denoting wider family holdings farmed and made by Dauvissat. Chablis in general is known for its steely, crisp wines made from Chardonnay. The soil of the best sites is Kimmeridgian, a mineral-rich clay with significant lime content formed by a high density of marine fossils. Vincent Dauvissat has sections in two Grand Cru vineyards: Les Clos and Les Preuses. Additionally, Dauvissat boasts four premier cru sites: Séchet, Vaillons, Montmains, and the acclaimed La Forêt (labeled by Dauvissat as "La Forest"), the quality of which can approach that of the grand crus in good vintages. Dauvissat also produces a Villages Chablis and a Petit Chablis. However, the small size of Dauvissat's basic Chablis holding (on the opposite side of the valley to the La Forêt vineyard) and its correspondingly small production means it can be the hardest of the wines to find. The fruit is naturally farmed and hand-harvested. No destemming is done (the wines are all whole bunch pressed) and malolactic fermentation occurs spontaneously. Winter temperatures cause the tartrates to precipitate out of the wine and beyond this, the wines are unfined. Unconventionally for Chablis, Dauvissat forgoes bâtonnage (regular lees stirring). Vincent Dauvissat is also one of the few Chablis producers to use oak barrels during élevage (the wines' maturation in cellar), though the barrels used are 6-8 years old. The belief is that the oak is essential in developing the body and structure of the wine, but old barrels are used so that the flavor characteristics are unaffected.

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