×

This wine has a per person limit. We do this as the wine is hard to find, very rare and/or incredibly sought after.

We do this to ensure that we are able to share the love with everyone!

We kindly ask that you do not abuse this limit by placing multiple orders. In the event that you place multiple orders - they will be canceled and subject to a 5% cancellation fee.

If you would like to request more than the allowable amount - we may be able to help - send us an email at info@thatcherswineconsulting.com

Rene et Vincent Dauvissat

2000 Rene et Vincent Dauvissat, Chablis Grand Cru, Les Clos

France Chardonnay Burgundy Chablis Les Clos Grand Cru 750ML

Vinous

94

Burghound

95

CellarTracker

92
/
Rene et Vincent Dauvissat

2000 Rene et Vincent Dauvissat, Chablis Grand Cru, Les Clos

France Chardonnay Burgundy Chablis Les Clos Grand Cru 750ML

Vinous

94

Burghound

95

CellarTracker

92
/
0 In Stock

Add to Favorites

We’re currently updating

Please try refreshing your page or logging out. If this issue persists, please click the button below or email us at info@thatcherswine.com.

Same Day Pick Up At Bay Area

The wine is currently not available for pickup from Bay Area.

View store information

While we had the short-lived quest for steely Chablis, there have largely only been two camps among collectors: Raveneau and Dauvissat. Both superb, Dauvissat is the more traditional, classic Chablis style that every new producer seems to aspire to.

Rene et Vincent Dauvissat

Since Vincent joined his father Rene in the 1970s, the Dauvissat label has been a beacon of quality to every drinker and collector. Blessed with enviable holdings from Petit-Chablis through to the Grand Crus of Clos and Preuses, Dauvissat crafts wines of inimitable quality and longevity.

Les Clos and Les Preuses are two of the top Grand Crus in all of Chablis, yes; Premier Cru La Forêt, (otherwise known as "Forest") has a similar outlay with the classic Kimmeridgian soils and cool climate, generating the same sort of density and honeyed essence that the Grand Crus possess.

Other Premier Crus in the range - Sechet, Montmains, Vaillons - are vivid and vibrant; the village Chablis comes from nearby La Forêt and the Petit Chablis is often the latest to be harvested as it sits just above Les Clos at high elevation.

The grpaes are crushed while still whole-cluster, preserving natural pH levels; fermentations are then carried out in enamel-lined tanks and some barrels, then aged in 6-8 year old barrels. Barrel aging is important for the style as they do not aim for reduction but rather ample oxygen interchange for their developing wines.

There is also a Dauvissat-Camus label, where the wines are made identically; the vines are simply owned by other members of the Dauvissat family.

Meet the Producer

Rene et Vincent Dauvissat

While we had the short-lived quest for steely Chablis, there have largely only been two camps among collectors: Raveneau and Dauvissat. Both superb, Dauvissat is the more traditional, classic Chablis style that every new producer seems to aspire to.

Since Vincent joined his father Rene in the 1970s, the Dauvissat label has been a beacon of quality to every drinker and collector. Blessed with enviable holdings from Petit-Chablis through to the Grand Crus of Clos and Preuses, Dauvissat crafts wines of inimitable quality and longevity.

Les Clos and Les Preuses are two of the top Grand Crus in all of Chablis, yes; Premier Cru La Forêt, (otherwise known as "Forest") has a similar outlay with the classic Kimmeridgian soils and cool climate, generating the same sort of density and honeyed essence that the Grand Crus possess.

Other Premier Crus in the range - Sechet, Montmains, Vaillons - are vivid and vibrant; the village Chablis comes from nearby La Forêt and the Petit Chablis is often the latest to be harvested as it sits just above Les Clos at high elevation.

The grpaes are crushed while still whole-cluster, preserving natural pH levels; fermentations are then carried out in enamel-lined tanks and some barrels, then aged in 6-8 year old barrels. Barrel aging is important for the style as they do not aim for reduction but rather ample oxygen interchange for their developing wines.

There is also a Dauvissat-Camus label, where the wines are made identically; the vines are simply owned by other members of the Dauvissat family.

Vinous

Vinous

94

Bright medium yellow. Aromas of lemon, fleur de sel, marzipan (from the oak?) and powdered stone lifted by violet and lavender high notes; shows just a trace of the lactic quality this wine displayed eight or ten years ago. Slightly edgy flavors of lemon and liquid-stone minerality are juicy and zesty but not thick or particularly concentrated, with notes of almond, chlorophyll and anise contributing complexity. This elegant grand cru displays terrific mid-palate energy and finishes with subtle rising length but is less broad and aromatic than the 2002. (I've read some comments about oxidation in Dauvissat's 2000s but my own extensive experience with this Clos, as well as Dauvissat's Les Preuses and La Forest, suggests that these wines are more likely to be lactic or reduced on first pour and need a good bit of aeration before they show their inherent purity.) (between 12% and 12.5% alcohol following chaptalization; about 4.3 g/l acidity; harvested on September 21; Dauvissat told me he began with about 80 hectoliters per hectare of fruit, like in 1999)

What the Critics are Saying

Vinous

Vinous

94

Bright medium yellow. Aromas of lemon, fleur de sel, marzipan (from the oak?) and powdered stone lifted by violet and lavender high notes; shows just a trace of the lactic quality this wine displayed eight or ten years ago. Slightly edgy flavors of lemon and liquid-stone minerality are juicy and zesty but not thick or particularly concentrated, with notes of almond, chlorophyll and anise contributing complexity. This elegant grand cru displays terrific mid-palate energy and finishes with subtle rising length but is less broad and aromatic than the 2002. (I've read some comments about oxidation in Dauvissat's 2000s but my own extensive experience with this Clos, as well as Dauvissat's Les Preuses and La Forest, suggests that these wines are more likely to be lactic or reduced on first pour and need a good bit of aeration before they show their inherent purity.) (between 12% and 12.5% alcohol following chaptalization; about 4.3 g/l acidity; harvested on September 21; Dauvissat told me he began with about 80 hectoliters per hectare of fruit, like in 1999)