2002 | Vincent Dauvissat | Chablis Grand Cru Les Preuses

Aromas of wet stone, honey and oatmeal. Extremely primary on the palate, with bracing grapefruit and mineral flavors and superb vibrancy. This offers great sweetness and breadth without any impression of weight. Finishes with explosive citrus and mineral flavors and great finesse.

Reviews:

• John Gilman: The 2002 les Preuses is really a beautiful wine and is drinking at its apogee at age 14. The bouquet wafts from the glass in a ripe and complex blend of flinty minerality, green fruit, candied lemon peel, plenty of smokiness and a topnote of chalk dust. On the palate the wine is pure, full-bodied and laser-sharp in its focus, with a rock solid core, bright acids and a very, very long, zesty and complex finish. This was a very ripe vintage of les Preuses (probably close to 14% octane), but the wine has aged beautifully.

• Wine Advocate: The 2002 Chablis Grand Cru Les Preuses has a sensational gingerbread and beeswax-scented bouquet that is both powerful and mercurial. The palate is spicy and edgy, very powerful with touches of lanolin toward the honeyed finish. This is the kind of Chablis that takes your breath away. Heavenly!

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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