1999 | Vincent Dauvissat | Chablis Grand Cru Les Preuses

The nose presents huge complexity with aromas of flint and toast, and on the palate there is extremely lovely tension, sapidity, perfect balance and phenomenal length.

Reviews:

• John Gilman: The 1999 Dauvissat wines are drinking beautifully at age four, and though they may not make old bones, they are outstanding bottles. The ’99 Preuses is a superb expression of the vineyard, offering up a complex mélange of apple, lemon, oyster shell, wet stones and a topnote of spring flowers. On the palate the wine is full-bodied, deep and complex, with beautiful framing acids, but also wide open and drinking stunningly. I suspect this wine will age very well based on its excellent balance, but there is no reason to wait. Nothing off vintage about this wine.

• Wine Spectator: Vibrant and fulfilling Chablis, with distinct lemon-honey character, along with some vanilla and spice. Medium-bodied, there is plenty to like here. Long and fresh finish.

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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