2018 | Domaine Vincent Dauvissat | Chablis Vaillons

Some savory and lemon-pastry aromas here. The palate has such fleshy peaches and white nectarines, as well as mangoes. Very round, open and fluid wine. Acidity has the final word. So long and densely mineral at the finish.

Reviews:

• Wine Advocate: Wafting from the glass with aromas of golden orchard fruit, honey comb, confit citrus, oatmeal and crisp green apple, Dauvissat's 2018 Chablis 1er Cru Vaillons is medium to full-bodied, ample and fleshy, with a generous core of fruit, lively acids, and a long, saline finish. This is an unusually demonstrative, fruit-driven Vaillons from Dauvissat, though it does retain plenty of Chablisien character.

• Jeb Dunnuck: From a warmer terroir, the 2018 Chablis Vaillons offers a racy, mineral-laced, even salty style that has lots of pear and stone fruits as well as notes of white flowers, iodine, and honeysuckle. Playing in the medium-bodied end of the spectrum, it has good (maybe not great) concentration, racy yet integrated acidity, and beautiful balance. Again, the minerality and salinity on the palate are something, and it benefits markedly from air, showing at its best on day two. A solid 3-4 years of bottle age are warranted, and it should evolve for a decade or more.

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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