2018 Vincent Dauvissat (Rene & Vincent) Chablis 1er Cru Montee de Tonnerre #163305506
Reviews 93 points Burghound "An exuberantly floral-infused nose speaks of smoky mineral reduction, petrol and tidal pool wisps. The more refined and sleeker medium-bodied flavors are also caressing but punchy while offer plenty of minerality on the linear, bone-dry, youthfully austere and built-to-age finale. Lovely stuff. (AM)" 92 points John Gilman "The bouquet has a nice touch of cooler fruit tones in its mix of lemon, apple, citrus zest, complex, chalky minerality and a hint of the beeswax to come in the upper register. On the palate the wine is pure, full-bodied, complex and quite solid at the core, with lovely focus and grip, classical shape and power and a long, vibrant and snappy finish. (JG)"
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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.