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Vincent Dauvissat

2008 Vincent Dauvissat, Chablis Premier Cru, Sechet

France Chardonnay Burgundy Chablis Secher Premier Cru 750ML

Wine Advocate

93

Vinous

92
/
2008 Vincent Dauvissat, Chablis Premier Cru, Sechet
Vincent Dauvissat

2008 Vincent Dauvissat, Chablis Premier Cru, Sechet

France Chardonnay Burgundy Chablis Secher Premier Cru 750ML

Wine Advocate

93

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

93

The Dauvissat 2008 Chablis Sechet displays striking sweet and saline, scallop-like scents and succulence along with alkaline, citric, red raspberry, and distilled raspberry notes, all of which inform a luscious, refreshing, formidably-concentrated yet buoyant palate. Tart grapefruit and lime zest and a sense of raspberry seeds lend invigoration to the long finish. Here is one 2008 that does put me in mind of a cross between the same cuvee in each of the preceding vintages. I would expect this to perform beautifully for at least 6-8 years but would not want to miss out on savoring some young. Vincent Dauvissat points out that at least at his estate, 1996 was at once more severe yet more alcoholic and more exotic in aroma than what he terms the “more classic” vintage of 2008. Both years featured long cool growing seasons and wind-driven concentration in the late innings, but the fruit in 2008 was cleaner, and entirely botrytis-free, Dauvissat maintains. He says his 2008s come closer in character to 2002. (Incidentally, at age six months, Dauvissat’s 2009s showed promising vivacity and mineral inflection for their vintage.)

Vinous

Vinous

92

(bottled in March) Orange oil, white flowers and a whiff of dried apricot on the rather reticent nose. Rich on the palate, conveying a distinctly sweeter impression than the village offering. This builds and spreads out impressively on the back end, but its nervosite and tightly coiled energy suggest that it will be better for several years of cellaring.

What the Critics are Saying

The Wine Advocate

Wine Advocate

93

The Dauvissat 2008 Chablis Sechet displays striking sweet and saline, scallop-like scents and succulence along with alkaline, citric, red raspberry, and distilled raspberry notes, all of which inform a luscious, refreshing, formidably-concentrated yet buoyant palate. Tart grapefruit and lime zest and a sense of raspberry seeds lend invigoration to the long finish. Here is one 2008 that does put me in mind of a cross between the same cuvee in each of the preceding vintages. I would expect this to perform beautifully for at least 6-8 years but would not want to miss out on savoring some young. Vincent Dauvissat points out that at least at his estate, 1996 was at once more severe yet more alcoholic and more exotic in aroma than what he terms the “more classic” vintage of 2008. Both years featured long cool growing seasons and wind-driven concentration in the late innings, but the fruit in 2008 was cleaner, and entirely botrytis-free, Dauvissat maintains. He says his 2008s come closer in character to 2002. (Incidentally, at age six months, Dauvissat’s 2009s showed promising vivacity and mineral inflection for their vintage.)

Vinous

Vinous

92

(bottled in March) Orange oil, white flowers and a whiff of dried apricot on the rather reticent nose. Rich on the palate, conveying a distinctly sweeter impression than the village offering. This builds and spreads out impressively on the back end, but its nervosite and tightly coiled energy suggest that it will be better for several years of cellaring.