One of Chablis’ most prestigious proprietors, Vincent Dauvissat, with the help of his father René, farms nearly twenty-three acres of meticulously kept vineyards, all in Premier and Grand 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.
Pure, gold yellow in colour. The bouquet is elegant and complex, with notes of crushed rock and ginger. There is impressive volume and richness to the seductively textured middle weight of flavors. Sweet, ripe and satisfying, offering considerable early appeal to its stone fruit and spice flavors, that exude a fine bead of minerality on the sappy, balanced and solidly persistent finish.