Though technically part of Burgundy, Chablis is adamantly its own place, not only for its colder, grimmer climate, or its entirely different geological origins, but for its distinct traditions of élevage. Chablis oaked like a Chassagne-Montrachet loses the ability to articulate its Kimmeridgian intricacies, while a stint in thermoregulated stainless steel often sacrifices texture, resulting in Chablis that feels more like Sancerre—just with slightly different aromatic and flavor signifiers.
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 […]
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 […]
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 […]