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Domaine Vincent Dauvissat, Chablis 2015

Regular price £85.00 GBP
Regular price Sale price £85.00 GBP
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The master of Chablis. Tight, ethereal Chardonnay with incredible drive and poise. Benchmark.


Please note that due to the limited quantity of this wine available it is not subject to further discount.

Avid traditionalist, Domaine Vincent Dauvissat are one of the leading lights in Chablis. Their wines have a transcendent quality, perfectly communicating terroir and vintage into the glass.

Producer: Domaine Vincent Dauvissat

Region/Country: Chablis, Burgundy, France

Grape/s: Chardonnay

Production Method: Minimal intervention farming. Part stainless steel part oak for fermentation, and the same for maturation.

Style: Dry, crisp and distinctly mineral with incredible purity and drive.

Pairing Suggestion: Salads, seafood dishes

Variety: Chardonnay

Profile: Commonly referred to as the winemakers grape owing to both its versatility and ease of manipulation in the winery. Chardonnay will range widely in character depending on its region of origin as well as winemaking style. One the lighter end of the spectrum, generally from cooler regions, it will display crisp, somewhat tart acidity alongside citrus and orchard fruit character and mineral texture. Moving to warmer climates gradually produces a more ripe stone and tropical fruit character. Winemaking, particularly the use of oak and batonnage (lees stirring) produces a richer, creamier texture and flavours of toast, butter and vanilla spice.

Classic Regions: Chablis, Cote d'Or, Maconnais, Champagne (France), Yarra Valley, Tasmania, Margaret River (Australia), Canterbury (New Zealand), Walker Bay (South Africa)

Domaine Vincent Dauvissat

Operating at the upper echelons of the wine world, Dauvissat crafts ethereal Chardonnay from their enviously positioned vineyard holdings throughout Chablis. The practices at this top estate have barely changed since they began selling wine under their private label in the 1930’s. Viticulture is as minimal interventionist as possible, with chemical treatments used sparingly - no mean feat at these latitudes. The fruit is harvested by hand and not de-stemmed; fermentation is part in steel vats and part in wood, and all aging is in six to eight-year-old  barrels. Maturation has always taken place in oak, with the belief that it plays an essential role in the élévage of their wines.