2015 | Vincent Dauvissat | Sechet

Closed nose with a light nuttiness. Firm and robust, with seductive apricot fruit and a sleek texture. An elegant style that's restrained but subtle and complex. Good length.

Reviews:

• Wine Advocate: The 2015 Chablis 1er Cru Séchet fulfills the tremendous promise that it demonstrated in barrel last year. It has an expressive bouquet with scents of wild honey and a touch of petrol, leaning a little towards Riesling in style but with marvelous delineation. The palate is nervous and tensile, shimmering with energy which is quite amazing considering that 2015 was not supposed to have a high-acidity finish.

• Allen Meadows: A mild hint of exotic fruit characterizes the nose of honeysuckle and citrus peel along with plenty of iodine and seaweed hints that are also trimmed in a whiff of menthol. There is more volume and richness to the attractively textured medium-bodied flavors that possess a caressing mouth feel, all wrapped in a balanced, clean and markedly dry finale where a hint of bitter lemon arises.

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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