Growers / France / Burgundy / Chablis / Jean & Sébastien Dauvissat

Jean & Sébastien Dauvissat

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.

Jean Dauvissat, and his son Sébastien, 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. 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.

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The estate 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.

Farming

Lutte Raisonnée

Treatments

Synthetic treatments only when necessary

Ploughing

Annual ploughing to promote soil health

Soils

Kimmeridgian limestone-clay marls

Vines

Average age 20 years, trained in Guyot and planted at 5,800-8,300 vines/ha

Yields

Controlled with severe winter pruning, debudding, and deleafing

Harvest

All wines except for Chablis grand cru are machine harvested

Sourcing

Entirely estate fruit

Fermentation

Wines ferment with selected yeasts in stainless-steel tanks

Extraction

Bâtonnage employed only to counter reduction

Chaptalization

Chaptalization when necessary

Pressing

Pneumatic pressing

Malolactic Fermentation

Spontaneous, in tank in spring

Élevage

Village wines spend 1 year in stainless-steel tanks, 1er Cru wines spend 2 years in stainless-steel tanks. Grand Cru wines spend 2 years in stainless-steel tanks and small barrels, a quarter of them new

lees

1 year for village wines, 2 years for 1er Cru and Grand Cru wines

Fining and Filtration

Bentonite fining, diatomaceous earth filtration

sulfur

Applied after fermentation, at rackings, and at bottling

Farming

Lutte Raisonnée

Treatments

Synthetic treatments only when necessary

Ploughing

Annual ploughing to promote soil health

Soils

Kimmeridgian limestone-clay marls

Vines

Average age 20 years, trained in Guyot and planted at 5,800-8,300 vines/ha

Yields

Controlled with severe winter pruning, debudding, and deleafing

Harvest

All wines except for Chablis grand cru are machine harvested

Sourcing

Entirely estate fruit

Fermentation

Wines ferment with selected yeasts in stainless-steel tanks

Extraction

Bâtonnage employed only to counter reduction

Chaptalization

Chaptalization when necessary

Pressing

Pneumatic pressing

Malolactic Fermentation

Spontaneous, in tank in spring

Élevage

Village wines spend 1 year in stainless-steel tanks, 1er Cru wines spend 2 years in stainless-steel tanks. Grand Cru wines spend 2 years in stainless-steel tanks and small barrels, a quarter of them new

Lees

1 year for village wines, 2 years for 1er Cru and Grand Cru wines

Fining & Filtration

Bentonite fining, diatomaceous earth filtration

Sulfur

Applied after fermentation, at rackings, and at bottling

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