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Vincent Dauvissat

2006 Vincent Dauvissat, Chablis Premier Cru, Vaillons

France Chardonnay Burgundy Chablis Vaillons Premier Cru 750ML

Wine Advocate

92

Vinous

92
/
2006 Vincent Dauvissat, Chablis Premier Cru, Vaillons
Vincent Dauvissat

2006 Vincent Dauvissat, Chablis Premier Cru, Vaillons

France Chardonnay Burgundy Chablis Vaillons Premier Cru 750ML

Wine Advocate

92

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 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

92

The Dauvissat 2006 Chablis Vaillons leads with citrus and spice, gooseberry and peach kernel, backed by chalky and iodine-like expressions of minerality. Less polished and without the transparency of the Sechet, it nevertheless exhibits formidable density and finishes with a positively gripping sense of tactile minerality, citrus zest, and peach kernel. This should loosen up and become more expressive with time, and be worth following for 6-8 years. The high-toned, palate-staining, tea-like, mineral-infused 2005 represents the sole instance where I marginally preferred Dauvissat’s wine of that vintage to his 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

92

Pale yellow. Utterly seductive aromas and flavors of white peach, mandarin orange zest, ginger and sexy spices, plus a whiff of mocha; calls to mind an off-dry Alsace riesling with a touch of gewurztraminer. Silky on entry, then surprisingly tight and reserved in the middle palate despite its seamless texture. Quite classic on the long finish, which is all about citrus zest and crushed stone.

What the Critics are Saying

The Wine Advocate

Wine Advocate

92

The Dauvissat 2006 Chablis Vaillons leads with citrus and spice, gooseberry and peach kernel, backed by chalky and iodine-like expressions of minerality. Less polished and without the transparency of the Sechet, it nevertheless exhibits formidable density and finishes with a positively gripping sense of tactile minerality, citrus zest, and peach kernel. This should loosen up and become more expressive with time, and be worth following for 6-8 years. The high-toned, palate-staining, tea-like, mineral-infused 2005 represents the sole instance where I marginally preferred Dauvissat’s wine of that vintage to his 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

92

Pale yellow. Utterly seductive aromas and flavors of white peach, mandarin orange zest, ginger and sexy spices, plus a whiff of mocha; calls to mind an off-dry Alsace riesling with a touch of gewurztraminer. Silky on entry, then surprisingly tight and reserved in the middle palate despite its seamless texture. Quite classic on the long finish, which is all about citrus zest and crushed stone.