Jean et Sebastien Dauvissat Chablis Premier Cru Montmains 2010 Front Label
Jean et Sebastien Dauvissat Chablis Premier Cru Montmains 2010 Front Label

Jean et Sebastien Dauvissat Chablis Premier Cru Montmains 2010

  • BH92
750ML / 0% ABV
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Winemaker Notes

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".

Critical Acclaim

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BH 92
Burghound.com
An impressively complex nose of floral, citrus, tidal pool and oyster shell nuances gives way to rich and seductively textured middle weight flavors that brim with a fine minerality on the impeccably well-balanced finish. The flavors are not quite as complex as the nose but there is so much underlying material that the depth may very well arrive with a few years of bottle age. Range: 90-92
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Jean et Sebastien Dauvissat

Jean et Sebastien Dauvissat

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Jean et Sebastien Dauvissat, France
Jean et Sebastien Dauvissat Winery Image
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.
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The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.

Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.

TEFDVCM101_2010 Item# 146764

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