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Vincent Dauvissat

2006 Vincent Dauvissat, Chablis Grand Cru, Les Clos

France Chardonnay Burgundy Chablis Les Clos Grand Cru 750ML

Vinous

92
/
2006 Vincent Dauvissat, Chablis Grand Cru, Les Clos
Vincent Dauvissat

2006 Vincent Dauvissat, Chablis Grand Cru, Les Clos

France Chardonnay Burgundy Chablis Les Clos Grand Cru 750ML

Vinous

92
/
0 In Stock

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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.

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

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

92

Bright, pale yellow. Candied lemon peel and menthol on the nose, plus a honeyed element; perhaps the least minerally on the nose of these wines to this point in the tasting. Quite fat and even a bit soft in the mouth; showing substantial alcoholic volume that's reasonably well buffered on the finish by dusty-stone minerality. (Dauvissat finds a stronger mineral element here than I do but still described this wine as the most unbalanced vintage of the tasting, noting that at harvest time, both potential alcohol levels and rot were rising quickly.) Ultimately finishes quite classically dry, with an element of alcoholic warmth building with aeration. This wine will always show its vintage more than its vineyard. (14% alcohol; harvested on September 18; a bit under 4 g/l acidity)

What the Critics are Saying

Vinous

Vinous

92

Bright, pale yellow. Candied lemon peel and menthol on the nose, plus a honeyed element; perhaps the least minerally on the nose of these wines to this point in the tasting. Quite fat and even a bit soft in the mouth; showing substantial alcoholic volume that's reasonably well buffered on the finish by dusty-stone minerality. (Dauvissat finds a stronger mineral element here than I do but still described this wine as the most unbalanced vintage of the tasting, noting that at harvest time, both potential alcohol levels and rot were rising quickly.) Ultimately finishes quite classically dry, with an element of alcoholic warmth building with aeration. This wine will always show its vintage more than its vineyard. (14% alcohol; harvested on September 18; a bit under 4 g/l acidity)