2011 | Vincent Dauvissat | Les Clos

The 2011 Chablis Les Clos is especially massive in this vintage. Rich, voluptuous and enveloping, the 2011 wraps around the palate with a crescendo of aromas and flavors supported by equally imposing structure.

Reviews:

• Wine Advocate: The 2011 Chablis Grand Cru Les Clos has an initially quite simple bouquet, but one that gains complexity with salted caramel, almond and smoke scents, well defined and gaining vigor with aeration. The palate is crisp and focused on the entry with a fine line of acidity and minerality, although it feels quite austere toward the razor-sharp finish.

• Allen Meadows: Just as it was when I originally reviewed it, the nose remains cool and highly perfumed with a pronounced floral component along with notes of citrus, seaweed, iodine and mineral reduction while leaving no doubt that this could be nothing other than Chablis. There is excellent size, weight and energy to the overtly powerful and well-concentrated flavors that exude a fine minerality on the extract rich, clean and attractively dry 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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