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2015 Vincent Dauvissat (Rene & Vincent) Chablis Grand Cru Les Clos #167172581

750ml

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Based on 6 reviews on Cellartracker.com

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Reviews 95 points Wine Advocate "...reveals oyster shell, quince, baking powder and flint scents. It is exquisitely defined. The palate is very well balanced with a lightly-honeyed opening, a keen thread of acidity and a subtle dash of spice that becomes more prominent towards the poised and elegant finish. (NM)" 95 points Vinous "Pale silver-lemon color. Aromas of lemon ice and minerals complicated by nuances of flowers and almond. At once penetrating and tactile, with juicy, very dry flavors of wet stone, menthol and spices conveying a strong impression of saline minerality. (ST)"

Also From Vincent Dauvissat

Vincent Dauvissat in the cellars of his Domaine

About Vincent Dauvissat

Vincent Dauvissat is one of Chablis’ most celebrated domaines. Although in existence since the 1920s, the estate began earning its stellar reputation in the 1970s, when René came to work alongside his father, Robert. Today, René’s son, Vincent, sustainably farms 12 hectares of the appellation’s prime terroirs, including the premier cru vineyards of Vaillons, La Forêt, Séchets, Montée de Tonnerre and the grand cru vineyards of Les Preuses and Les Clos—all situated on the region’s highly prized Kimmeridgian limestone. In addition, Vincent bottles under the Dauvissat-Camus label for certain markets, although both labels represent the exact same wines.

In the cellars, the motto at Dauvissat could easily be, “slow and steady wins the race.” Vincent starts with slow, natural vinifications in enamel cuves, where the wine remains for up to year, followed by a racking into six-to-eight-year Nevers oak barrels. Oak aging in Chablis is a rarity these days, but Vincent’s older barrels serve to imbue the wines with depth, structure and greater age-ability, without imparting oak’s unmistakable flavor profile. With elegant texture, a penetrating minerality and depth of character, the wines chez Dauvissat are as long-lived in the cellar as they are on the palate. 

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