2017 | Vincent Dauvissat | Vaillons

Pale in colour again, dry on the nose again, then more sumptuous fruit behind before tailing in to the classical finish. Sublime purity and intensity, absolutely typical of its terroir.

Reviews:

• Wine Advocate: Aromas of fresh peach, white flowers and mint introduce the 2017 Chablis 1er Cru Vaillons, the most expressive and outgoing wine in Dauvissat's 2017 collection. On the palate, it's medium to full-bodied, satiny and supple, with an elegantly textural attack, a layered core and a saline finish. If any readers intend to drink their Dauvissat premiers crus in the flush of youth, this is the bottling they should seek out.

• James Suckling: More waxy, fresh apples and some pear nuances here. A chalky refined nose with very very pure white peaches. Steely, too. Softer, more plush and smooth. More topsoil here, so it delivers more weight. The length is impressive. Succulent, long lime and grapefruit flavors. Some pastry to close.

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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