Vincent Dauvissat Chablis La Forest Premier Cru 2012
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Robert
Parker
Product Details
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Somm Note
Winemaker Notes
A very ripe nose, the most of the premier crus, with butterscotch and caramel scents. On the palate, baked apple and pineapple with some hazelnuts. Very complex for such a young wine; a warm super ripe finish of juicy white peach at its perfect point of ripeness.
Professional Ratings
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Robert Parker's Wine Advocate
The 2012 Chablis 1er Cru la Forest from Vincent Dauvissat has a lovely nose, a little more tropical than I remember it, with touches of guava and pineapple infusing the citrus fruit, subtle marine influences developing with aeration in the glass. The palate is fresh on the entry with a nice touch of bitter lemon, moderate weight in the mouth with a honeyed seam emerging toward the finish. It takes a little time to enter its stride, but it is certainly worth the wait.
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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.
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.