Chablis, La Forest Dauvissat Assort case 2bts of each 07 08 09 10 11 12

Chablis, La Forest Dauvissat Assort case 2bts of each 07 08 09 10 11 12

White, Ready, but will keep   White | Ready, but will keep | Vincent Dauvissat | Code: 33001 | France > Burgundy > Chablis | Chardonnay | Medium Bodied, Dry | 13.0 % alcohol

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The Story

Vincent Dauvissat


Vincent Dauvissat

Domaine René et Vincent Dauvissat is arguably the finest domaine in Chablis and its place at the top of the Chablis hierarchy is rivalled only by Domaine Raveneau. Robert Dauvissat established it in the 1920s, although its reputation was established by his son René who managed the domaine for many years. Vincent started working with his father in 1976 and has run the domaine for the last 5 years.

There are 11 hectares of vineyards split between two Grands Crus and three Premiers Crus sites. Yields are tightly restricted and in the winery the vinification and maturation is painstaking and meticulous. The grapes are fermented in enamel tanks and the juice remains in tank for a year before being transferred to oak barrels, a small percentage of which are new. The wines have a purity and intensity of flavour seldom encountered in Chablis today.




Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.

Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.

Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.



One of the most famous wine names in the world, Chablis has suffered from numerous imitators. Fifty years ago there were just 400ha of vineyards in Chablis, but today there are 4,900ha. Both the generic and Premier Cru vineyards have doubled since the early 1970s, and now include areas of Portlandian as well as traditional Kimmeridgian clay. 

Being further north than the rest of Burgundy, and on a different type of limestone (the aforementioned Kimmeridgian, with some Portlandian), the wines are subtly different in style – a touch more austere with a beautiful fresh minerality that makes them so suited to seafood. Purists believe that only the Kimmeridgian soils, with their traces of marine fossils, should be used.

The outlying Portlandian vineyards are designated as Petit Chablis, although the vast majority of production is classified as Chablis, without any vineyard name. Forty vineyards are classified as Premier Cru, however several of these are grouped together to make 11 more commonly-used Premier Cru designations. The seven Grands Crus are clustered together in a group that overlooks the town of Chablis and the River Serein.

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