2018 | Vincent Dauvissat | Chablis

A ripe and wonderfully fresh nose also flashes plenty of classic Chablis character on the white-fleshed fruit and floral nose where background notes of iodine and oyster shell are present. The sleek, delicious and vibrant medium weight flavors exude evident minerality on the clean, dry and balanced finale.

Reviews:

• Wine Advocate: The 2018 Chablis is showing very well, offering up a pretty bouquet of citrus oil, crisp orchard fruit, oatmeal and beeswax. On the palate, it's medium to full-bodied, elegantly textural and charming, built around ripe but lively acids and concluding with a delicately saline finish. Unusually youthfully charming and open-knit for a Dauvissat Chablis, while remaining very true to the appellation and the domaine's style, this will drink well comparatively young.

• Jeb Dunnuck: I was able to taste three wines from Vincent Dauvissat. Starting with the 2018 Chablis, it’s beautifully done and unquestionably cut from the same cloth as the single vineyard releases. Offering up tons of salted citrus, crushed stone-like minerality, and hints of seaside-like iodine and marine notes, it hits the palate with medium-bodied richness, bright, racy acidity, solid mid-palate depth, and a crisp, laser focused texture and 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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