2009 | Vincent Dauvissat | Les Clos (Magnum)

Pale lemon-yellow. Shy nose shows strong wet stone minerality lifted by a lavender topnote. Wonderfully ripe but quite backward; in a massive and muscular style for Clos. The powerful lemon, grapefruit and stone flavors saturate the palate on the very long back end, but this very closed wine will need a good seven or eight years to express itself.

Reviews:

• Vinous: The 2009 Chablis Les Clos is inward, cool and impeccably precise. It presents a chiseled, sculpted expression of fruit, then blossoms on the mid-palate and finish as the voice of the year comes through. The 2009 is a relatively open, radiant Les Clos that should offer rewarding drinking fairly early for this cuvée. It is drop-dead gorgeous from start to finish.

• Allen Meadows: Here the nose is more complex still with a strikingly nuanced nose of green fruit, sea breeze, iodine and wet stone that complements perfectly the detailed, intense and palate drenching flavors that culminate in an explosive, salty and 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.

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