The 2019 Chablis Les Clos Grand Cru is more strict and linear on the nose compared to Les Preuses, gradually developing some subtle grilled almond and walnut aromas. You just need about 30 seconds and you are lost in the aromas. The palate is exceptionally well balanced with a nigh-perfect thread of acidity. This Les Clos displays ethereal poise from start to finish and is blessed with a pixelated quality that distinguishes it from any other. Brilliant. Candidate for wine of the vintage. Drinking range: 2025 - 2045 Rating: 96-98 Neal Martin, www.vinous.com (Sep 2020)
75cl bottles (case of 6)Sold Out
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Pale to mid yellow. The Dauvissat 2019 Grand Cru Les Clos is marked by gorgeous, opulent white fruit, serene, seamless and very long indeed, with a nice iodine mineral touch. The wine has the classical bench of white fruit that marks out this vineyard, giving less prominence to the marine element, which this year is striking in Les Preuses. **** Rating: 93-96 Jasper Morris - Inside Burgundy (Jul 2020)
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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