Jean & Sebastien Dauvissat

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Jean Dauvissat, and his son Sebastian, are the most recent in an extended line of the Dauvissat family that has been in possession of this notable domaine since 1899. The cave is positioned under the family house which dates from the 17th century and where the road to the hamlet of Chichée begins. The first formal bottling of wines under the Dauvissat label occurred on a limited scale in 1963. Then, in 1978 and 1979, Jean Dauvissat increased production to 3,000 bottles per annum. The physical expansion of the domaine under his management, along with ever-increasing quality and accompanying renown, has resulted in the cessation of sales to negociants and the bottling of the entire annual production of approximately 50,000 bottles. An unfortunate accident resulted in the untimely death of Jean Dauvissat several years ago. Sebastien Dauvissat continues the work of this historic domaine in collaboration with Evelyne Dauvissat, Jean’s wife.

The domaine encompasses slightly less than 10 hectares of vineyards. The Grand Cru vineyards are south-facing; the 1er Cru vineyards have a full southeast exposure; and the village property faces northwest. All are hillside sites with an “argilo-calcaire” soil composition heavily marked by small stones that provide for excellent drainage. Of course, the entire vineyard surface is underlain by the Kimmeridgian limestone that makes Chablis one of the most unique wine-producing areas in the world.

Harvest levels vary extensively according to age of vines and vintage conditions. Levels for the village wine may reach 60 hectoliters per hectare in particularly generous years whereas the 1er Cru vineyards usually yield approximately 45 to 50 hectoliters per hectare. However, the old vines section of Vaillons (composed in large part of vineyards in excess of 65 years of age) frequently yields less than 25 hectoliters per hectare. The other vineyards are planted to vines between 20 and 40 years of age.

The cellars of the Dauvissat domaine are equipped with the most modern materials. Fermentation and elevage of the village and premier cru wines occurs for the most part in stainless steel. The old vines cuvee of Vaillons and the Les Preuses are partially barrel fermented and barrel aged with about 25% of the oak being new. The wines are traditionally bottled 18 to 20 months after harvest. On occasion, certain of the other 1er Crus may pass part of the elevage in barrel as well, particularly when harvest levels are low.

DauvissatSt.Pierre2001 Chablis Saint Pierre: Sebastien Dauvissat works a two hectare parcel of vines at the village level. The vineyards are situated on the “back side” of the 1er Crus. The soil here is infused with a particularly high percentage of limestone which permits this cuvée to make a clear statement of its origins.
DauvissatVaillons2000 Chablis 1er Cru Vaillons: The Dauvissat holdings are slightly in excess of 4 hectares with seven-tenths of a hectare being devoted to the old vines planting. The “Vaillons” vineyard lies in the center of the large 1er Cru hillside on the southwestern side of Chablis. The vines are on a steep slope and have a south-southeast exposition. Amongst the 1er Crus at the Dauvissat domaine, the “Vaillons” is perhaps the most typical “Chablisien” with its clear reference to the Kimmeridgian subsoils … an intensely mineral wine with a persistent
DauvissatMontmains Chablis 1er Cru Montmains: The “Montmains” site is an extension of the 1er Cru “Les Forets” towards the northeast of the 1er Cru slope. In this instance, the soil has a higher percentage of clay in the mix which produces a more full-bodied wine, strict and structured, marked by earthier notes to the nose and on the palate. The Dauvissats own about one and one-quarter hectares of vineyards within “Montmains”.
Dauvissat_Sechet Chablis 1er Cru Les Sechets: The Dauvissat holdings in “Sechets” are approximately one and one-quarter hectares in expanse. This 1er Cru sits in the center of the 1er Cru slope on well-drained, limestone soils that consistently produce the most elegant of the 1er Crus at this estate. The superb site enables more reliable ripening of the grapes. The “Sechets” produced by Sebastien Dauvissat is the most floral and fine of his series of 1er Crus.
DauvissatVaillons2000 Chablis 1er Cru Vaillons – Vieilles Vignes: This special cuvée is sourced from a parcel of about .70 hectare that is planted to vines of at least fifty years of age (and some in excess of sixty-five years). In our opinion, the quality and expansiveness of this wine frequently elevates it to Grand Cru level; there is remarkable concentration and length and an impeccable expression of the grand terroir of Chablis.
DAUVISSAT-LES-PREUSES Chablis Grand Cru Les Preuses: The Dauvissat holdings in “Les Preuses” equal three-quarters of a hectare. The vineyard sits near the high point of the hillside on the right bank of the Serein river that courses by the village of Chablis and in close proximity to the neighboring Grand Cru of “Bougros”. The “Les Preuses” produced by Sebastien Dauvissat is always generous with an ebullient bouquet that, in very ripe vintages, has a tendency to “muscat”, that is to say it adds a layer of exotic, ripe fruit to its bouquet.
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Domaine NameSociété du Vignoble Jean DAUVISSAT
Family/Owners NameSébastien DAUVISSAT / Evelyne DAUVISSAT
How many years has the family owned the domaine?1899
How many generations?3
How many hectares of vines are leased?0
How many hectares of vines are owned? 10 hectares
Are your vineyards or wines Organic or Biodynamic Certified? If yes, in the EU? In the US? If no, are you in the process of becoming certified? When?Lutte raisonnée
Describe your vineyard management practices (e.g. low-intervention, organic, biodynamic, standard, etc.)Pruning, tying-up and cutting the shoot are made by hand.
Do you do field work and harvest manually? By machine? By horse?Clipping, plowing and harvest are made by machine.
How do you fertilize?No green harvest and no leaf-thinning.Organic fertilizers are spread in March
Do you typically sell or buy any grapes? Please specify.No
Do you sell off any of your wine en vrac/allo sfuso?It depend the year, for example in 2016 no bulk sales. We sell at most ¼ of our production.
WINE 1
GENERAL INFORMATION
AppellationCHABLIS St Pierre
Cepage/UvaggioCHARDONNAY
%ABVAlc 12% by vol
# of bottles producedthe production is variable. Examples :2013 /2770 Bts 2014/12000 Bts 2015/18600 Bts
Grams of Residual SugarChablis St Pierre 2015 : 1,5 gr/litre
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMoque-Panier / Soillats / Boucheran / Vaux-de-Coureau / Vauvillien
Exposures and slope of vineyardsNorth/ West exposure. Slopes between 10 and 20%
Soil Types(s)Clay-limestone marl
Average vine age (per vineyard)Between 1991 and 2014
Average Vine Density (vines/HA)5800 vines/ha for the oldest and 8300 vines/ha for the youngest
Approximate harvest date(s)Harvest start generally about September 20th and sometimes early September.
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVintage 2016 : it is necessary to go back up in 1854 and 1856 to find historically, a so weak yield in Chablis.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The year began with black frosts, destroying at 100% about 2 ha of vines. Two hail storms in April and May diminishing the crop in Chablis and Preuses. Very rainy May and June boosted the development of the Mildew at flowering time, decreasing again the production. July and August were very hot and dry with peak temperatures at 38 ° C/39°C with consequences the drying up of the grapes. The rains in September were not enough to improve the vineyard conditions. The drop of acidity in the grapes has allowed the development of the Botrytis. Harvest started the September 26th 2016. Musts had good quality with natural alc 12.5% by vol, but with very low yields. Previous years : In general, we have continental climate with cold winters and hot summer. We usually have not this accumulation of extreme and consecutive climatic events over the same year.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedHarvest by machine and pneumatic pressing
Fermentation: vessel type and size Stainless steel tank
Duration of cuvaisonAlcoholic fermentation / malolactic fermentation in tank. Bottling after one year
Duration of contact with leesAgeing on lees for 1 year
Select or indigenous yeast?Select yeasts
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Settling
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationRacking after fermentation. Malolactic fermentation
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage1 year
Duration of bottle ageing before release to US marketAbout 6 months after bottling
Do you practice fining and filtration? If yes, please describeFining with Bentonite after settling. One filtration with Kieselguhr before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, when racking and just before bottling if necessary
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We think this vintage will be a good quality with a good sugar level
WINE 2
GENERAL INFORMATION
AppellationCHABLIS 1er CRU VAILLONS
Cepage/UvaggioCHARDONNAY
%ABVAlc 12.5% by vol
# of bottles producedthe production is variable. Examples : 2011/6000 Bts 2012/ 8000 Bts 2013/3000 Bts
Grams of Residual SugarExample Vaillons 2012 1.2gr/litre
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsSUR-VAILLONS / CHATAINS / MINOTS
Exposures and slope of vineyardsSouth-east exposure. Slope between 10 and 30%
Soil Types(s)Limestone marl
Average vine age (per vineyard)Between 20 and 60 years
Average Vine Density (vines/HA)Beween 5800 vines/ha for the oldest and 8300 vines/ha for the youngest
Approximate harvest date(s)Harvest start generally the September 20th and sometimes early September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVintage 2016  : it is necessary to go back up in 1854 and 1856 to find historically, a so weak yield in Chablis.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The year began with black frosts, destroying at 100% about 2 ha of vines. Two hail storms in April and May diminishing the crop in Chablis and Preuses. Very rainy May and June boosted the development of the Mildew at flowering time, decreasing again the production. July and August were very hot and dry with peak temperatures at 38 ° C/39°C with consequences the drying up of the grapes. The rains in September were not enough to improve the vineyard conditions. The drop of acidity in the grapes has allowed the development of the Botrytis. Harvest started the September 26th 2016. Musts had good quality with natural 12.5°, but with very low yields. Previous years : In general, we have continental climate with cold winters and hot summer. We usually have not this accumulation of extreme and consecutive climatic events over the same year.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedHarvest by machine and pneumatic pressing
Fermentation: vessel type and size Fermentation in stainless steel tanks. Storage in barrels 10 to 15%
Duration of cuvaisonAlcoholic fermentation / malolactic fermentation in tank. Bottling after 2 years
Duration of contact with leesAgeing on lees for 1 year
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process.Settling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Racking after fermentation
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation
Elevage: vessel type(s) and size(s)Stainless steel tank and barrels
Duration of elevage2 years
Duration of bottle ageing before release to US market2 or 3 years after the bottling
Do you practice fining and filtration? If yes, please describeFining with Bentonite after settling. One filtration with Kieselguhr before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes when racking and just before bottling
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We think this vintage will be a good quality with a good sugar level
WINE 3
GENERAL INFORMATION
AppellationCHABLIS 1er CRU SECHETS
Cepage/UvaggioCHARDONNAY
%ABVAlc 12.5% by vol
# of bottles produced the production is variable : between 2500 and 3000 Bts
Grams of Residual SugarChablis 1er cru Séchets : example 2012 : 1,1 gr/litre
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsSéchets
Exposures and slope of vineyardsSouth-east exposure. Slopes between 10 and 25%
Soil Types(s)Limestone marl
Average vine age (per vineyard)30 years
Average Vine Density (vines/HA)Between 5800 vines/ha for the oldest and 8300 vines/ha for the youngest
Approximate harvest date(s)Harvest start the September 20th and sometimes early September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVintage 2016  : it is necessary to go back up in 1854 and 1856 to find historically, a so weak yield in Chablis.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The year began with black frosts, destroying at 100% about 2 ha of vines. Two hail storms in April and May diminishing the crop in Chablis and Preuses. Very rainy May and June boosted the development of the Mildew at flowering time, decreasing again the production. July and August were very hot and dry with peak temperatures at 38 ° C/39°C with consequences the drying up of the grapes. The rains in September were not enough to improve the vineyard conditions. The drop of acidity in the grapes has allowed the development of the Botrytis. Harvest started the September 26th 2016. Musts had good quality with natural 12.5°, but with very low yields. Previous years : In general, we have continental climate with cold winters and hot summer. We usually have not this accumulation of extreme and consecutive climatic events over the same year.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedHarvest by machine and pneumatic pressing
Fermentation: vessel type and size Fermentation in stainless steel tanks. Storage in barrel 10 to 15%
Duration of cuvaisonAlcoholic fermentation / malolactic fermentation in tank. Bottling after 2 years
Duration of contact with leesAgeing on lees for 2 years
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. Settling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Racking after fermentation
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation
Elevage: vessel type(s) and size(s)Stainless steel tanks and barrels
Duration of elevage2 years
Duration of bottle ageing before release to US market2 to 3 years after bottling
Do you practice fining and filtration? If yes, please describeFining with Bentonite after settling. One filtration with kieselguhr before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes when racking and just before bottling
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?No Chablis 1 er Cru for the vintage 2016
WINE 4
GENERAL INFORMATION
AppellationCHABLIS 1er CRU MONTMAINS
Cepage/UvaggioCHARDONNAY
%ABVAlc 12.5% by vol
# of bottles producedthe production is variable : between 2000 and 6000 Bts
Grams of Residual SugarChablis 1er Cru MONTMAINS 2015 : Example 2012 : 1,2 gr/litre
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsMontmains
Exposures and slope of vineyardsSouth-east exposure. Slopes between 10 and 25%
Soil Types(s)Limestone marl
Average vine age (per vineyard)18 to 35 years
Average Vine Density (vines/HA)Between 5800 vines/ha for the oldest and 8300 vines/ha for the youngest
Approximate harvest date(s)Harvest start in general the September 20th and sometimes early sepember
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVintage 2016  : it is necessary to go back up in 1854 and 1856 to find historically, a so weak yield in Chablis.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The year began with black frosts, destroying at 100% about 2 ha of vines. Two hail storms in April and May diminishing the crop in Chablis and Preuses. Very rainy May and June boosted the development of the Mildew at flowering time, decreasing again the production. July and August were very hot and dry with peak temperatures at 38 ° C/39°C with consequences the drying up of the grapes. The rains in September were not enough to improve the vineyard conditions. The drop of acidity in the grapes has allowed the development of the Botrytis. Harvest started the September 26th 2016. Musts had good quality with natural 12.5°, but with very low yields. Previous years : In general, we have continental climate with cold winters and hot summer. We usually have not this accumulation of extreme and consecutive climatic events over the same year.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedHarvest by machine and pneumatic pressing
Fermentation: vessel type and size Stainless steel tanks
Duration of cuvaisonAlcoholic fermentation / malolactic fermentation in tank. Bottling after 2 years
Duration of contact with leesAgeing on lees for 1 year
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. Settling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Racking after fermentation
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation
Elevage: vessel type(s) and size(s)Stainless steel tank
Duration of elevage2 years
Duration of bottle ageing before release to US market2 to 3 years after the bottling
Do you practice fining and filtration? If yes, please describeFining with Bentonite, after settling. One fiiltration with Kieselguhr before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, when racking and just before bottling
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?No Chablis 1 er Cru Montmains for the vintage 2016
WINE 5
GENERAL INFORMATION
AppellationCHABLIS 1er CRU VAILLONS VIEILLES VIGNES
Cepage/UvaggioCHARDONNAY
%ABVAlc 12.5% by vol
# of bottles producedthe production is variable : between 3000 and 4000 Bts
Grams of Residual SugarChablis 1er Cru Vaillons Vielles Vignes. Example 2012 : 1,3 gr/litre
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsUntil 2009 : En Chatain. We tore off the vines (82 years old) after the harvest 2009. This beautiful plot was replanted in 2011. Since 2010 Vaillons Vieilles Vignes are from the plot call Sur Vaillons ( age of the vines 50/60 years)
Exposures and slope of vineyardsSouth-East exposure. Slopes between 25 and 30%
Soil Types(s)Clay-limestone marl
Average vine age (per vineyard)We tore off the vines (82 years old) after the harvest 2009. This beautiful plot was replanted in 2011. Since 2010 Vaillons Vieilles Vignes are from the plot call Sur Vaillons ( age of the vines 50/60 years)
Average Vine Density (vines/HA)Between 5800 vines/ha for the oldest and 8300 vines/ha for the youngest
Approximate harvest date(s)Harvest start in general the September 20th and sometimes early September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVintage 2016  : it is necessary to go back up in 1854 and 1856 to find historically, a so weak yield in Chablis.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The year began with black frosts, destroying at 100% about 2 ha of vines. Two hail storms in April and May diminishing the crop in Chablis and Preuses. Very rainy May and June boosted the development of the Mildew at flowering time, decreasing again the production. July and August were very hot and dry with peak temperatures at 38 ° C/39°C with consequences the drying up of the grapes. The rains in September were not enough to improve the vineyard conditions. The drop of acidity in the grapes has allowed the development of the Botrytis. Harvest started the September 26th 2016. Musts had good quality with natural 12.5°, but with very low yields. Previous years : In general, we have continental climate with cold winters and hot summer. We usually have not this accumulation of extreme and consecutive climatic events over the same year.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedHarvest by machine and pneumatic pressing
Fermentation: vessel type and size Fermentation in barrels of 8 to 10 wines. Storage in tank the 2nd year
Duration of cuvaisonAlcoolic fermentation / malolactic fermentation in barrels
Duration of contact with leesAgeing on lees for 1 year
Select or indigenous yeast?Select yeasts
Please share notes about winemaking processSettling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Racking after fermentation
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation
Elevage: vessel type(s) and size(s)Barrels and stainless steel tanks
Duration of elevage2 years
Duration of bottle ageing before release to US market4 to 5 years after bottling
Do you practice fining and filtration? If yes, please describeFining with bentonite after settling. One filtration with Kieselguhr before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes, when racking and just before bottling
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We think this vintage will be a good quality with a good sugar content
WINE 6
GENERAL INFORMATION
AppellationCHABLIS GRAND CRU LES PREUSES
Cepage/UvaggioCHARDONNAY
%ABVAlc 13% by vol
# of bottles producedthe production is variable : between 1000 and 3000 Bts
Grams of Residual SugarChablis Grand Cru Les Preuses. Example 2012 : 1,7 gr/litre
VINEYARD AND GROWING INFORMATION
Vineyard/lieu dit name(s) and locationsLes Preuses / Les Quatre Chemin
Exposures and slope of vineyardsSouth exposure. Slope between 20 to 30%
Soil Types(s)Kimméridgien
Average vine age (per vineyard)10 to 50 years
Average Vine Density (vines/HA)Between 5800 vines/ha for the oldest and 8300 vines/ha for the youngest
Approximate harvest date(s)Harvest start in general the September 20th and sometimes early September
PLEASE SHARE ANY NOTES ABOUT HARVEST/GROWING SEASON FOR THIS WINE IN THIS VINTAGEVintage 2016  : it is necessary to go back up in 1854 and 1856 to find historically, a so weak yield in Chablis.
HOW DOES IT COMPARE TO PREVIOUS VINTAGES?The year began with black frosts, destroying at 100% about 2 ha of vines. Two hail storms in April and May diminishing the crop in Chablis and Preuses. Very rainy May and June boosted the development of the Mildew at flowering time, decreasing again the production. July and August were very hot and dry with peak temperatures at 38 ° C/39°C with consequences the drying up of the grapes. The rains in September were not enough to improve the vineyard conditions. The drop of acidity in the grapes has allowed the development of the Botrytis. Harvest started the September 26th 2016. Musts had good quality with natural 12.5°, but with very low yields. Previous years : In general, we have continental climate with cold winters and hot summer. We usually have not this accumulation of extreme and consecutive climatic events over the same year.
WINEMAKING/CELLAR INFORMATION
% whole cluster, % destemmedHarvest by hand and pneumatic pressing
Fermentation: vessel type and size Fermentation in barrels of 8 to 10 wines. Storage in tank the 2nd year
Duration of cuvaisonAlcoholic fermentation / malolactic fermentation in barrels
Duration of contact with leesAgeing on lees for 1 year
Select or indigenous yeast?Select yeasts
Please share notes about winemaking process for this wine. Settling
PLEASE ADDRESS THE FOLLOWING, IF APPLICABLE:Racking after fermentation
pump-overs, punch-downs, racking, movement/transfer of wine done by gravity or pumping?), battonnage, malolactic fermentation allowed, chaptalizationMalolactic fermentation
Elevage: vessel type(s) and size(s)Barrels and stainless steel tank
Duration of elevage2 years
Duration of bottle ageing before release to US market4 to 5 years after the bottling
Do you practice fining and filtration? If yes, please describeFining with Bentonite after settling. One filtration with Kieselguhr before bottling
Do you add sulfur? If so when and how much? How much sulfur remains in the wine at release?Yes when racking and just before bottling
PLEASE DESCRIBE THIS FINISHED WINE FROM THIS VINTAGE. HOW DOES IT COMPARE TO PREVIOUS VINTAGES?We think this vintage will be a good year with a good sugar content

Caves Jean et Sébastien Dauvissat Vinous

From Chablis Gets the Côte de Beaune Treatment from Mother Nature (Jul 2016) by Stephen Tanzer Caves Jean et Sébastien Dauvissat Despite the hailstorm and significant rainfall in the early morning hours of September 1, the grapes were very healthy and ripe in 2015–12% potential alcohol for the village wines and 12.2% to 12.5% for […]

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2000 J Dauvissat

Drinking this wine drawn from the cellar tonight. Rather astonishing for its freshness  (15 years old, village wine!). Classic Chablis – aromatically and gustatorily true to its Kimmeridgian origins. My only quibble is that it shows just a touch too “warm” on the palate despite its declared 12% alcohol. Lovely density … As we used […]

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Report on Dauvissat and Defaix

Last week Neal traveled from Champagne to Chablis before making his way to the Loire.  Here are his notes from domaines Dauvissat and Defaix. “I visited with Sebastien Dauvissat early in the morning of Tuesday November 19 – a hint of snow was in the air. Our stocks of the Dauvissat wines are dwindling rapidly […]

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