2015 Domaine Rene et Vincent Dauvissat Chablis Les Clos Grand Cru

Year: 2015
Appellation: Chablis
Country: France
Wine Advocate: 95
Vinous Media: 93-95
Burghound: 93--Decanter: 96
White Wine
Alcohol by Volume: 13.0%
Price :
$149.95
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"The 2015 Chablis Grand Cru les Clos seems to be the most closed of all the 2015s, even after two days of being open in bottle. It only reluctantly 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. What a beautiful les Clos that will vie with Vincent's les Preuses for supremacy.

It had been a couple of years since I last visited what many cite as the doyen of Chablis winemakers, Vincent Dauvissat. In 2015 our appointment was scheduled but due to the incinerating heat that summer, with the mercury tipping 40° Celsius, Vincent was preoccupied by his parched vines. Of course they take priority over a pesky journalist comme moi. Still, this visit was compensation for our missed rendezvous and a chance to taste through his 2016s from barrel. Then I spied a wire basket of two-thirds full 2015s. These had actually been opened for Steve Tanzer two days earlier, however, aware that Vincent’s wines often require either a very long period of aeration and/or extended bottle maturation, I asked whether I could taste those open wines and if, for the winemaker, he felt that they were representative. As expected, broaching these wines 48 hours after opening, not a single one showed oxidation and clearly had lost not one iota of freshness. Perhaps they were better than when initially opened?

Vincent explained that all the malolactic fermentations for the 2015s had been completed by Christmas, so there was no reason to wait for bottling. “The 2016 is a small volume because of two bands of hail and mildew,” he said. “There were three consecutive stresses upon the vines from hail, frost and mildew—a kind of hyper-stress. But I find that biodynamic treatments give the vines protection. You have to be positive. The summer was warm and the bunches ripened successfully. It was a small harvest but concentrated and the berries were very healthy. There is not a huge level of acidity but there is good mineralité. The 2016s were picked from 26 September…I think. It was a Monday, anyway!” Vincent is not one for keeping records and statistics. When I inquired about pH levels he smiled and told me that he does not really measure anything, instead inspecting the vines to assess the right time to pick, armed only with his refractometer. As usual, the principle tenet here is to express each terroir and so the élevage is ceteris paribus, insofar that all cuvées are matured in around 10% to 15% new oak from village up to grand cru, aged in his plentiful reserve of ancient barrels, some over thirty years old.

The quality of his wines testified to Vincent Dauvissat's reputation as a winemaker with a special touch, a magician so sanguine about his knack of producing profound Chablis. Whereas many growers' Petit Chablis seemed handicapped by the Portlandian rather than Kimmeridgian limestone, his was on another level. Simplicity is key, coupled with devotion toward his vines who few equal, plus a deep contemplation of his wines. I noticed how with each cuvée he tasted, he sat on a stool, closed his eyes and momentarily departed the cellar as he lost himself in the wine. His 2016 Vaillons stood out as a potentially exceptional Chablis, a vineyard I feel too many commentators overlook due to its propensity to flattering in its youth.

Another vineyard where Vincent raises the bar above practically everyone is la Forest, a wine exuding so much class and precision. If you want one of the big guns there is les Preuses and les Clos. The 2016 les Clos is a candidate for the wine of the vintage, a "superlative magnet" that is nothing less than a thrill a sip. As is tradition chez Dauvissat, Vincent offered to crack open a mature vintage and following an exchange about acidity apropos the 2003 vintage, he opened a 2003 les Preuses that was honeyed and sumptuous. Yeah, maybe I’ll stick to my guns because it did remind me that great Chablis needs that spine of acidity but hey, it was damn delicious.

Readers should be aware that there is no Chablis grower more than Dauvissat whose wines tend to shut down a year or so after bottling, only to reopen after several years. Trust me, it has caught me out a few times during blind tastings. Therefore, anyone fortunate enough to have a cellar full of Vincent's wines should either assuage their inquisitive nature and open wines soon after bottling. Otherwise just forget about them and reap the rewards after seven or eight years, depending upon how patient you are. " (WA)

"(production was just 32 hectoliters per hectare due to the hail damage): Pure but subdued aromas of lemon and menthol; little sign of a hot vintage here. Classy and precise but youthfully imploded. Clearly quite dense but this will need time in bottle to unwind and express its inherent amplitude. Finishes sharply chiseled and long, with hints of mirabelle and humid fern." (VM)

"Notes of mineral reduction combine with curiously minty aromas of citrus, pear and acacia blossom. As is usually the case the broad-shouldered flavors are more intense and powerful than those of the Preuses while displaying an almost aggressive salinity on the strikingly persistent, sappy and palate staining finale that evidences plenty of citrus zest character. This moderately structured effort will require at least some patience." (BH)

“Very rich and bold full-bodied and weighty. Superb concentration with integrated acidity and extract that dominates the fruit at present. Spicy, structured and very long, with fine ageing potential. Drink 2018-2032” (DM)