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2016 Vincent Dauvissat, Chablis Premier Cru, Montee de Tonnerre

Vinous

90-93

Burghound

92
Regular price $245
/

2016 Vincent Dauvissat, Chablis Premier Cru, Montee de Tonnerre

Vinous

90-93

Burghound

92
Regular price $245
/
0 To Come

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These wines are currently on the way to Thatcher’s Wine. We have sourced them from some of our clients' private cellars, our friends in Europe, direct from the domaine or through our other trusted networks. On each product you will note an estimated time of arrival. Understand that these are only estimates, and to ensure that your wine arrives safely it may be longer. Utilizing this method allows us to offer some amazing wines and gives you the opportunity to secure them earlier. Upon arrival at TWC you will receive a notification and we will ship the wines to you.

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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

90-93

(made from vines around 50 years of age, this cuvée is not normally sent to the U.S.): Bright, pale yellow. Distinctly less austere and classic on the nose than the Vaillons, offering aromas of elder flower, menthol and lichee plus more exotic spice and banana nuances. Fat, broad and lightly saline in the middle palate, then turns more minerally and sharply chiseled on the energetic, more austere back end. Doesn't show quite the early balance and suavity of the Vaillons, though.

What the Critics are Saying

Vinous

Vinous

90-93

(made from vines around 50 years of age, this cuvée is not normally sent to the U.S.): Bright, pale yellow. Distinctly less austere and classic on the nose than the Vaillons, offering aromas of elder flower, menthol and lichee plus more exotic spice and banana nuances. Fat, broad and lightly saline in the middle palate, then turns more minerally and sharply chiseled on the energetic, more austere back end. Doesn't show quite the early balance and suavity of the Vaillons, though.