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Vincent Dauvissat

2013 Vincent Dauvissat, Chablis Premier Cru, Sechet

France Chardonnay Burgundy Chablis Secher Premier Cru 750ML

Wine Advocate

90-92

Vinous

91
/
2013 Vincent Dauvissat, Chablis Premier Cru, Sechet
Vincent Dauvissat

2013 Vincent Dauvissat, Chablis Premier Cru, Sechet

France Chardonnay Burgundy Chablis Secher Premier Cru 750ML

Wine Advocate

90-92

Vinous

91
/
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

90-92

The 2013 Chablis 1er Cru Sechet has a strict but mineral-drenched bouquet that shows enormous potential. The palate already demonstrates immense clarity with a surfeit of energy and beguiling touches of pure orange zest on the finish. Watch out for this once released! Raveneau or Vincent Dauvissat? Cognoscenti seem to be split about which of these growers represent the pinnacle of Chablis, though frankly I would not complain if I found either in my glass. I have adored these wines for many years, though this was the first time that I had visited their small 16th and 17th century cellars. Vincent’s grandfather was one of the first to bottle his own wines in the 1930s, then Rene took over with his wife Madeleine and enhanced the domaine’s reputation until his retirement. Vincent told me that the first vintage that he participated in was the 1977 and that know-how had been passed down through empiricism, from father to son and so on. There are around 14 hectares of vine, predominantly premier cru. The 2012s bestowed a normal crop in terms of quantity, although 2013 was down to around 28 hectoliters per pectare, though Vincent emphasized that this was not catastrophic. “The crus had the same analysis in 2012. The terroir making the difference,” he said. He used around 10% to 15% of new oak, the rest a mixture of aged wood. Unsurprisingly, these were a set of quite sublime expressions of Chablis that leave you questioning whether it’s worth bothering with the rest of the tastings (which of course it is, but you know what I mean when you taste something that you are convinced will not be bettered.) These Chablis seem to be sculpted by the earth itself, exquisitely balanced and with more minerality than almost all of their peers. Even the village cru would leave other premier crus behind. The 2013s were unfortunately in an awkward stage, although I had a chance to taste a couple from barrel. I look forward to tasting them on my next visit.

Vinous

Vinous

91

Pale yellow. Tangy aromas of orange and lemon peel and ginger. Not yet hugely complex in the mouth but boasts sexy sucrosité leavened by lovely inner-mouth tension. Intensely flavored, brisk and long.

What the Critics are Saying

The Wine Advocate

Wine Advocate

90-92

The 2013 Chablis 1er Cru Sechet has a strict but mineral-drenched bouquet that shows enormous potential. The palate already demonstrates immense clarity with a surfeit of energy and beguiling touches of pure orange zest on the finish. Watch out for this once released! Raveneau or Vincent Dauvissat? Cognoscenti seem to be split about which of these growers represent the pinnacle of Chablis, though frankly I would not complain if I found either in my glass. I have adored these wines for many years, though this was the first time that I had visited their small 16th and 17th century cellars. Vincent’s grandfather was one of the first to bottle his own wines in the 1930s, then Rene took over with his wife Madeleine and enhanced the domaine’s reputation until his retirement. Vincent told me that the first vintage that he participated in was the 1977 and that know-how had been passed down through empiricism, from father to son and so on. There are around 14 hectares of vine, predominantly premier cru. The 2012s bestowed a normal crop in terms of quantity, although 2013 was down to around 28 hectoliters per pectare, though Vincent emphasized that this was not catastrophic. “The crus had the same analysis in 2012. The terroir making the difference,” he said. He used around 10% to 15% of new oak, the rest a mixture of aged wood. Unsurprisingly, these were a set of quite sublime expressions of Chablis that leave you questioning whether it’s worth bothering with the rest of the tastings (which of course it is, but you know what I mean when you taste something that you are convinced will not be bettered.) These Chablis seem to be sculpted by the earth itself, exquisitely balanced and with more minerality than almost all of their peers. Even the village cru would leave other premier crus behind. The 2013s were unfortunately in an awkward stage, although I had a chance to taste a couple from barrel. I look forward to tasting them on my next visit.

Vinous

Vinous

91

Pale yellow. Tangy aromas of orange and lemon peel and ginger. Not yet hugely complex in the mouth but boasts sexy sucrosité leavened by lovely inner-mouth tension. Intensely flavored, brisk and long.