2001 | Vincent Dauvissat | Chablis Grand Cru Les Preuses

The nose presents huge complexity with aromas of flint and toast, and on the palate there is extremely lovely tension, sapidity, perfect balance and phenomenal length.

Reviews:

• John Gilman: I was never that big of a fan of the 2001 vintage in Chablis, as there was quite a bit of botrytis in this year, but the 2001 Preuses from Monsieur Dauvissat has steered clear of this potential pitfall and is really drinking quite nicely at age seventeen. The bouquet is pure and à point, wafting from the glass in a refined blend of lemon, pear, beeswax, chalky minerality, white flowers and just a touch of vanillin oak. On the palate the wine is full-bodied, focused and quite complex, with a bright and wide open personality, lovely acids and grip and a long, poised and impressively racy finish. Fine juice and a revelation for the 2001 vintage in Chablis!

• Vinous: The 2001 Chablis Les Preuses Grand Cru has a very detailed, spicy and quite compelling bouquet that intensifies with aeration. The palate is classic Les Preuses, very harmonious, displaying hints of white truffle and green olive intermixed with the pepperiness that pins down the identity of the Grand Cru. Bottle served blind by Vincent Dauvissat and just about identified correctly by yours truly.

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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