2016 | Vincent Dauvissat | Les Preuses

Pale, bright yellow. Very pure, subtle, fresh aromas of jasmine, white pepper and tarragon. Wonderfully silky, ripe and classically dry in the mouth, with its lemon drop and floral flavors communicating a perfect balance of sweetness and acidity. Really titillates the taste buds on the very long, subtle whiplash of a finish.

Reviews:

• Wine Advocate: The 2016 Chablis Grand Cru les Preuses was sleeping when I tasted it from barrel, in the sense that you could tell it is laden with attractive, quite honeyed aromas that they will only be released once given appropriate bottle age. The palate is smooth and slightly honeyed in texture, understated on the entry and it is easy to almost miss the intensity that only hits home once the wine has departed, like a latent reaction.

• Allen Meadows: An airy, elegant and cool nose displays aromas of lemon-lime, white peach and sea shore whiffs. The incredibly refined yet highly seductive medium-bodied flavors possess excellent mid-palate density while delivering superb length on the sneaky long 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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