2020 | Vincent Dauvissat | Chablis Les Preuses

A burnt sugar/crème brûlée nose which carries over onto the palate. The signature style with velvet texture and power and ripe cantaloupe fruit, yet has an elegance to it, with white chocolate nuances and macadamia nut, too. Persistent fruit that is very lively and also intense.

Reviews:

• Wine Advocate: Offering up aromas of orange oil, white peach, jasmine, oyster shell, wet stones and struck flint, the 2020 Chablis Grand Cru Les Preuses is full-bodied, ample and layered, with terrific concentration, racy acids and a long, intensely mineral finish. As ever, this wine is more floral-mineral than it is fruity, standing out for its ethereal personality in contradistinction with the blockier, more muscular Les Clos.

• Jasper Morris: Pale lemon and lime in colour. There is a more exotic fruit here, baked apples and nectarine, but just a light covering on top of the Chablis classicism. The texture of grand cru is clear to see here with stones bringing up the finish - indeed, ‘silky stones’ according to Vincent.

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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