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Vincent Dauvissat

2006 Vincent Dauvissat, Chablis Grand Cru, Preuses

France Chardonnay Burgundy Chablis Preuses Grand Cru 750ML

Wine Advocate

96-97

Vinous

95
/
2006 Vincent Dauvissat, Chablis Grand Cru, Preuses
Vincent Dauvissat

2006 Vincent Dauvissat, Chablis Grand Cru, Preuses

France Chardonnay Burgundy Chablis Preuses Grand Cru 750ML

Wine Advocate

96-97

Vinous

95
/
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 grapes 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 grapes 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.

The Wine Advocate

Wine Advocate

96-97

From cask, Dauvissat’s 2006 Chablis Preuses smells of toasted grain, roasted nuts, pungent buckwheat, ripe peach, high-toned floral perfume suggesting gentian, and ocean breeze. An amazing depth of indescribable minerality – approximating meat stock and crustacean reduction, with suggestions of soy – saturates the palate, leading to a generous yet still mysteriously savory, mouth-watering finish that contrasts dramatically with the chalky, faintly bitter character of the La Forest. This should become an extraordinary example of terroir and minerality within the context of enveloping richness, and of richness without the least bit of heaviness, and should mature excitingly for the next 12-15 years. Not that I would feel any compunction about pulling a cork now. “Compulsion” would be a better word for what I would feel if I were sitting on bottles of this gem! Exotically ripe, honeyed, almost buttery in texture, yet with palate-nipping hints of botrytis, the 2005 Preuses finds room for some mysterious, savory mineral nuances as well, but is not in the exalted class of this 2006. Vincent Dauvissat’s 2006s were finished with both alcoholic fermentation and malolactic transformation by January. Overall – and particularly in the Grand Cru range – Dauvissat’s 2005s are marginally less exciting than his 2006s, and in certain instances, surprisingly, more opulent and exotically ripe. In both recent vintages, Dauvissat’s wines (even the generics) are pushing 14% alcohol, although in tasting the 2006s in particular, you’d never guess this.

Vinous

Vinous

95

Bright, pale yellow. Reticent but very pure nose features slightly metallic aromas of exotic flowers, mirabelle, spices, vanilla and minerals. Wonderfully silky, thick and deep but extremely unevolved today and not yet showing its personality. But this compellingly tactile, powerful and rich wine stains the palate with unflagging citrus, floral and wet stone flavors. An infant today.

What the Critics are Saying

The Wine Advocate

Wine Advocate

96-97

From cask, Dauvissat’s 2006 Chablis Preuses smells of toasted grain, roasted nuts, pungent buckwheat, ripe peach, high-toned floral perfume suggesting gentian, and ocean breeze. An amazing depth of indescribable minerality – approximating meat stock and crustacean reduction, with suggestions of soy – saturates the palate, leading to a generous yet still mysteriously savory, mouth-watering finish that contrasts dramatically with the chalky, faintly bitter character of the La Forest. This should become an extraordinary example of terroir and minerality within the context of enveloping richness, and of richness without the least bit of heaviness, and should mature excitingly for the next 12-15 years. Not that I would feel any compunction about pulling a cork now. “Compulsion” would be a better word for what I would feel if I were sitting on bottles of this gem! Exotically ripe, honeyed, almost buttery in texture, yet with palate-nipping hints of botrytis, the 2005 Preuses finds room for some mysterious, savory mineral nuances as well, but is not in the exalted class of this 2006. Vincent Dauvissat’s 2006s were finished with both alcoholic fermentation and malolactic transformation by January. Overall – and particularly in the Grand Cru range – Dauvissat’s 2005s are marginally less exciting than his 2006s, and in certain instances, surprisingly, more opulent and exotically ripe. In both recent vintages, Dauvissat’s wines (even the generics) are pushing 14% alcohol, although in tasting the 2006s in particular, you’d never guess this.

Vinous

Vinous

95

Bright, pale yellow. Reticent but very pure nose features slightly metallic aromas of exotic flowers, mirabelle, spices, vanilla and minerals. Wonderfully silky, thick and deep but extremely unevolved today and not yet showing its personality. But this compellingly tactile, powerful and rich wine stains the palate with unflagging citrus, floral and wet stone flavors. An infant today.