Could this be a textbook example of the perfect Village Chablis? Possibly! From his 3 hectares Vincent crafts an incredibly inviting 'Village' wine. Deep and with an impressive concentration of fruit heavy on crisp apple and lovely lemon zest. This is so clean, so pure and yet not lightweight at all. There is such grace and flow and some well managed energy here. So bright and perfectly textured. Brilliant. Drinking range: 2021 - 2026 L&S (Oct 2018)
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The 2017 Chablis is floral and open-knit, with a lovely perfume to match its gracious, understated personality. A wine of great subtlety and nuance, the Chablis captures all of the Dauvissat signatures. Open in its first impression and then gaining focus and energy, the 2017 offers so much at this level. Light tropical overtones add nuance to the lemon confit, orchard fruit, crushed rock and floral flavors. The 2017 is a beguiling wine in its peer group. In any peer group, really. Drinking range: 2022 - 2032 Rating: 91 Antonio Galloni, www.vinous.com(Feb 2020)
There is even better Chablis typicity as well as a bit more elegance to the cool, pure and airy aromas of oyster shell, lemon rind and apple. The seductively textured medium-bodied flavors possess a caressing mouth feel though the firm acid spine makes it clear that this should have no trouble aging well. This is an excellent Chablis villages. 2023+ Rating: 89-91 Allen Meadows, www.Burghound.com(Oct 2018)
Has a smoke edge with a fine core of yellow citrus and neat flinty aromas. Yellow grapefruit here. Very neat punchy acidity, good depth and ripeness. Moves into yellow peaches. Flesh with tension and freshness. Drink now. Rating: 90-91 James Suckling, www.jamessuckling.com(Aug 2018)
Domaine Vincent Dauvissat
A domaine of 12.7 hectares, comprising a hectare each of the Grands Crus Clos and Preuses, 3.7ha of Premier Cru Forest, 1.3ha of Vaillons, 0.4ha of Séchet, .3ha of Montée de Tonnerre, 3.3ha of Chablis, 1.1ha of Petit Chablis, and .6ha of Irancy (red).
Vincent Dauvissat remains one of the (if not the) leading lights of Chablis, and his wines are always in high demand and limited volume.
Vincent's grandfather Robert was the first to start bottling under the family name in 1931 and Vincent uses the same cellar today - but the family have been growing grapes here since the 18th century. Today his single-minded determination in the vineyard, where he follows biodynamic principles (without certification) followed by very subtle use of old oak barrels as part of a long élevage, produce some of Chablis' most age-worthy and fascinating wines.
Vincent advises drinking the Grands Crus either young, (within the first three years) or after 10 years when they are becoming fully evolved. Serve at 13C, so that the wine will warm up to about 15C before tasting - any colder masks the subtleties. He prefers to serve the wine directly in glasses rather than decanting it, so as not to miss the first nose and its evolution - with an old wine he advises simply smelling this evolution over the first half an hour before tasting.
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