Jean et Sebastien Dauvissat Chablis Vaillons Premier Cru 2019  Front Label
Jean et Sebastien Dauvissat Chablis Vaillons Premier Cru 2019  Front LabelJean et Sebastien Dauvissat Chablis Vaillons Premier Cru 2019  Front Bottle Shot

Jean et Sebastien Dauvissat Chablis Vaillons Premier Cru 2019

  • JM92
  • BH92
750ML / 0% ABV
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  • JM91
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750ML / 0% ABV

Winemaker Notes

The premier cru Vaillons is actually a climat comprised of a handful of adjoining vineyards, and Sébastien’s bottling comes from 40-year-old vines from the lieux-dits of Minots, Chatains, and Vaillon itself. Aged for one year in steel followed by a second year in seven- to ten-year-old barrels, Vaillons offers impressive power and salinity on the palate, with round, borderline tropical fruit tightening into citrus on the bright finish.

Critical Acclaim

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JM 92
Jasper Morris
From three plots in Chatains. Fabien may in fact move to this designation. Slightly leaner than the Léchet on the nose and at the front of the palate then opens out to a very fleshy mid-palate, all in white fruit with a few peaches sniffing around the back, drier structure as always, but the flesh remains extravagant. Helpful bitterness at the back. This is approaching 15% though!!
Barrel Sample: 89-92
BH 92
The mildly exotic aromas of yellow orchard fruit, petrol and quinine give way to dense and sappy flavors that also possess fine volume on the powerful, saline and bone-dry finale. This is coming along very nice and is decidedly more interesting than it was this time last year.
Barrel Sample: 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
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.
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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.

RWMDVCV191_2019 Item# 888786

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