White Wine: 2009 | Vincent Dauvissat | Vaillons
The bouquet is very promising, offering up scents of apple, lemon, white flowers, beeswax, chalky soil tones and just a hint of vanillin oak.
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Producer: Vincent Dauvissat
Vintage: 2009
Size: 750ml
ABV: 13%
Varietal: Chardonnay
Country/Region: France, Burgundy
The bouquet is very promising, offering up scents of apple, lemon, white flowers, beeswax, chalky soil tones and just a hint of vanillin oak. On the palate the wine is deep, pure and very refined in structure, with a lovely core, excellent focus and grip and outstanding backend mineral drive and cut on the vibrant and still modestly youthful 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 Ren 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: Schet, Vaillons, Montmains, and the acclaimed La Fort (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 Fort 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 btonnage (regular lees stirring). Vincent Dauvissat is also one of the few Chablis producers to use oak barrels during levage (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.
