Ratings & Tasting Notes:
92 points Wine Advocate
Review Date: 08/2021
Introducing the 2019 Chablis are aromas of beeswax, dried white flowers and oyster shell dominating youthfully discreet notions of citrus oil and fresh bread in an already complex bouquet. A medium to full-bodied, satiny and enveloping wine, this is fleshier and more textural than its Petit Chablis counterpart—though it’s just as chiseled—concluding with a long, saline finish. Technically retired but very much a continuing presence at his eponymous domaine, Vincent Dauvissat—who forsook a career as a shepherd to become one of France’s most celebrated vignerons—couldn’t disguise his satisfaction as we tasted his recently bottled 2019 portfolio. After some discussion, we settled on the 1989 vintage (“but tighter and more incisive”) as a possible analogy for 2019’s hyper-concentrated, ripe, but all the while classically Chablisien style. In any case, they’re some of the wines of the vintage and are well worth seeking out. Readers will remember that farming here is organic but without certification. The harvest is by hand, and the wines ferment in tank before racking to barrel with the lees (Raveneau’s Chablis, by contrast, are racked to barrel more or less without their lees), spending a second winter in wood before bottling. (WK)
Cult Wines International Notes:
Domaine Vincent Dauvissat is regarded as one of the greatest and most traditional producers in the Chablis region of Burgundy, alongside François Raveneau. The estate, run by Vincent Dauvissat (who began working with his father René in the 1970s), is renowned for crafting crystalline, terroir-driven Chardonnay wines of remarkable tension, precision, and longevity. Their vineyards encompass approximately 12 hectares, including prestigious plots in the Grand Crus Les Clos and Les Preuses, and top Premier Cru sites such as La Forest (often considered Grand Cru quality), Séchet, Vaillons, and Montmains. The distinct character of the wines is attributed to the region’s famous Kimmeridgian limestone soil, which is rich in fossilized oyster shells and imparts a signature flinty minerality and saline finish.
The winemaking philosophy is centered on minimal intervention and pure expression of terroir. Dauvissat favors natural farming, having implemented biodynamic principles since 2002, and meticulously controls yields through rigorous pruning. Grapes are hand-harvested and whole-bunch pressed. Fermentation and spontaneous malolactic fermentation occur with indigenous yeasts, taking place in a combination of enameled steel tanks and old, neutral oak barrels (including the local, smaller feuillette size). The use of old oak is key, as Dauvissat believes it allows the wine to breathe and gain texture during the long élevage without imparting overt oak flavors, preventing the Chablis from becoming “too hard, too austere.” This meticulous process results in complex wines that balance concentrated fruit—like lemon, green apple, and pear—with pronounced mineral, oyster shell, and saline notes, making them highly sought after for both their youthful vibrancy and their profound ability to age.
Bottle Size:
750 mL
Storage History:
Always stored on its side in a climate-controlled cellar.
Condition:
Please note: The bottle shown is the exact bottle being sold.
Outstanding condition.
