x
  • Weather

    15° C Broken clouds
  • Time

    15:19 PM
  • Wine average?

    91.8 Tb
  • Country Ranking?

    184
  • Region Ranking?

    53
  • Popularity ranking?

    160

History

One of Chablis' most prestigious proprietors, René Dauvissat, with his son Vincent, farms nearly twenty-three acres of meticulously kept vineyards, all in Premier Cru appellations. These vines (4.5 acres of Vaillons, 2 of Sechets, and 9.4 of Forets among the Premiers Crus, 2.5 of Preuses and 4.5 of Clos among the Grands Crus) are splendidly sited on hillsides underlain by Jurassic limestone. Yields are limited to about 50 hectoliters per hectare, modest by the standards of the region.

A loyal following among France's most esteemed restaurateurs sharply limits the availability of Dauvissat wines for export. Nonetheless, it is no surprise that they have attracted the praise and attention from Hugh Johnson, Alexis Lichine, Robert Parker, and Anthony Hanson.

"This talented winemaker makes it look almost too easy, routinely turning out intensely flavored, incisive wines that manage to be both accurate to their terroir and long on personality. While the wines can be austere in their youth, they have a track record of aging superbly." Stephen Tanzer, International Wine Cellar

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Winemaking

In an excerpt from Food & Wine, the region of Chablis, and Vincent Dauvissat are intelligently described: "The village of Chablis, less than two hours by train from Paris, is small and charming (red geraniums in the window boxes, tourist shops and wineries with signs suggesting that visitors GOÜTER NOS VINS). Chablis also offers a truly unique interpretation of the Chardonnay grape. There is no place else on earth that can produce the flinty, minerally style of Chardonnay that is Chablis. Many winemakers have tried, to be sure, turning out unoaked Chardonnay in the "Chablis style," but Chablis's clay and limestone soils (a.k.a. Kimmeridgian) produce a wine that's impossible to clone. And the style of the wines is accordingly particular. After Raveneau, the wines of Vincent Dauvissat are the most sought-after in all of Chablis."

 

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Highlights

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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  1 wines  from  Vincent Dauvissat . In a tasting of  43 wines 

2013 Domaine Leflaive Bâtard-Montrachet / Pale lemon yellow. Lemons, vanilla, minerals, spices, some floral notes, brighter expression for Bâtard, lighter. Fresh acidity, fresh and fruity, apples and citrus with more subdued minerals beneath, detailed and long. 95p

11d 6h ago

 Michael Chan, Wine Blogger (United States)  tasted  1 wines  from  Vincent Dauvissat . In a tasting of  20 wines 

Krug Clos du Mesnil 2003 / Purchased by Krug over the phone in 1971, the Clos du Mesnil is a 4.5 acre walled plot planted only with Chardonnay grapes. This vintage is marked by extreme hot weathers which made different plots of land yield different maturation levels. As a result, the berry picking span over 2 months than the customary 2 weeks. Aged for 9 years before release, this champagne pours a light straw color, almost like that of a Sauvignon Blanc, with thick legs and very fine beads. A somewhat austere wine, this Blanc de Blanc yields notes of toast, white peaches, citrus oils, Comté, mint, chalk, tobacco smoke, slate and cream desserts on the nose. On the palate, the wine first caresses the tongue with robust masculinity, followed by a string of very fine bubbles and a mineral-forward backbone. Surprisingly for a vintage with very ripe berries, the champagne has vibrant acidity while maintaining an unctuous structure. On the palate, the champagne is dominated by notes of chalk, honeysuckle, leather, smoke, charred oak, brioche and smoked fish. With time, there are even notes of citrus oils. The finish is very long and spins with more smokiness. Although the wine is very young, as shown through the astringency towards the end, it surely shows the promise in years to come. 95p

5m 10d ago

 Mark Beaven , Pro (United States)  tasted  1 wines  from  Vincent Dauvissat . In a tasting of  10 wines 

Sunday dinner with DRC Montrachet 1990, Mouton-Rothschild 1982 and 1986 etc.

5m 22d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Vincent Dauvissat . In a tasting of  37 wines 

“This year’s La Paulee was in San Francisco, and on the Friday night before the big gala, a few lucky gentlemen were invited to dinner at Quince, thanks to the efforts of Tom Terrific and Dapper Dave. Magnums were the theme, and Burgundy was the given. There weren’t too many wines to forgive, as almost everything showed spectacularly. Accordingly, this was an evening no one would forget.”

1y 5m ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Vincent Dauvissat . In a tasting of  25 wines 

“We started out with a magnum of 1979 Deutz Cuvee William Deutz, courtesy of THE Cellar, as a matter of fact. It was a fantastic magnum, absolutely delicious, toasty and creamy. Its nose was light yet meaty and had superb musk. The finish was long and dry, elegant and stylish. There was still nice richness and great bubbles to this excellent bubbly. Mark admired its ‘toasty and yeasty’ qualities as well, and Michael found it ‘very fine.’ It flirted with being outstanding but ultimately fell a hair short, but this was still a delicious bubbly!”

1y 6m ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Vincent Dauvissat . In a tasting of  9 wines 

“A Busy Week”

3y 10m ago

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