Vincent Dauvissat Chablis Vaillons Premier Cru 2007  Front Label
Vincent Dauvissat Chablis Vaillons Premier Cru 2007  Front LabelVincent Dauvissat Chablis Vaillons Premier Cru 2007  Front Bottle Shot

Vincent Dauvissat Chablis Vaillons Premier Cru 2007

  • RP92
  • BH91
750ML / 12% ABV
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750ML / 12% ABV

Winemaker Notes

A mineral and herbal nose. On the palate, anise again with some baked granny smith apple. Earthy, and vanilla bean without new wood dominance. A vanilla ice creamed finish.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The Dauvissat 2007 Chablis Vaillons leads with an aromatic combination of citrus oil, Mirabelle distillate, and honey that suggest a touch of noble botrytis. Honey-glazed, gingered lime, tangerine, pineapple, and yellow plum are lusciously allied on the palate with a sense of crushed stone and chalk I imagine straining through my teeth. Predictably, this is more adamant in its mineral character, more compact, and more overtly extract rich than the corresponding Sechet. But what it lacks in interplay or levity vis a vis that wine, it at least in part makes up for in layered density and sheer grip.
BH 91
Burghound.com
There was virtually no change from the barrel sample with a nose that is exceptionally pure, expressive, bright and cool while putting on parade a pretty mix of citrus, floral and obvious spice aromas that complement to perfection the detailed, intense and relatively full-bodied flavors that retain an impressive sense of precision on the explosive and hugely long finish. Like the Séchet, the acid spine is quite firm and confers an agreeably bone dry sensation to the finish.
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Vincent Dauvissat

Vincent Dauvissat

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Vincent Dauvissat, France
Vincent Dauvissat Winery Image
One of Chablis' most prestigious proprietors, René Dauvissat, with his son Vincent, farms nearly twenty-three acres of meticulously kept vineyards, all in Premier Cru appellations. These vines (4.5 acres of Vaillons, 2 of Sechets, and 9.4 of Forets among the Premiers Crus, 2.5 of Preuses and 4.5 of Clos among the Grands Crus) are splendidly sited on hillsides underlain by Jurassic limestone. Yields are limited to about 50 hectoliters per hectare, modest by the standards of the region. A loyal following among France's most esteemed restaurateurs sharply limits the availability of Dauvissat wines for export. Nonetheless, it is no surprise that they have attracted the praise and attention from Hugh Johnson, Alexis Lichine, Robert Parker, and Anthony Hanson. "This talented winemaker makes it look almost too easy, routinely turning out intensely flavored, incisive wines that manage to be both accurate to their terroir and long on personality. While the wines can be austere in their youth, they have a track record of aging superbly." Stephen Tanzer, International Wine Cellar
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Chablis

Burgundy, France

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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.

DRW989214_2007 Item# 989214

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