2006 | Vincent Dauvissat | Sechet

The beautiful nose is a mélange of apple, grapefruit, spring flowers, chalky soil tones and beeswax. On the palate the wine is fullish, pure and succulent, with fine mid-palate depth, great focus and bounce and a very long, complex and superb finish.

Reviews:

• Wine Advocate: Haunting notes of bitter-sweet iris, orange blossom, sea breeze, and lobster shell reduction rise from the glass. In the mouth, this combines seductive richness with lift and transparency to mineral and floral nuance, and the finish weaves a complex lace of ineffable (saline, chalky, ore-like?) mineral matter over a luscious grounding of ripe peach, honeydew melon, and citrus.

• Allen Meadows: A very fresh nose of citrus blossom, peach and honeysuckle with hints of sea breeze and iodine lead to rich, full and intense flavors brimming with an almost pungent minerality on the citrus-infused finish. This is a really pretty wine and while ripe in the mouth, there is enough acidity to have a real sense of vibrancy.

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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