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5946 DAUVISSAT CAMUS(VINCENT DAUVISSAT) CHABLIS 1ER CRU LA FOREST 2012 750ml
5946 DAUVISSAT CAMUS(VINCENT DAUVISSAT) CHABLIS 1ER CRU LA FOREST 2012 750ml


 
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Price HK$630.00

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Code: F04010110BBJ2012
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RP93

The 2012 Chablis 1er Cru la Forest comes from 4.5 hectares of limestone soil with multifarious clay content, which Vincent said ripens quickly due to the warmer soil. The nose is very well-defined with yellow flowers, a touch of white chocolate and even a hint of kerosene lending an exotic touch. The palate has a touch of spice on the entry, tangy ginger that continues in the mouth, leading to a fine vibrant edgy finish. What a stylish Chablis! Drink now-2020.


RP92


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.

The 2012s bestowed a normal crop in terms of quantity, although 2013 was down to around 28 hectoliters per pectare, though Vincent emphasized that this was not catastrophic. “The crus had the same analysis in 2012. The terroir making the difference,” he said. He used around 10% to 15% of new oak, the rest a mixture of aged wood. Unsurprisingly, these were a set of quite sublime expressions of Chablis that leave you questioning whether it’s worth bothering with the rest of the tastings (which of course it is, but you know what I mean when you taste something that you are convinced will not be bettered.) These Chablis seem to be sculpted by the earth itself, exquisitely balanced and with more minerality than almost all of their peers. Even the village cru would leave other premier crus behind.

(eRobertParker)

AM92

A complex if distinctly reserved nose is comprised by green fruit, citrus rind, sea shore and iodine scents. There is excellent concentration to the intense flavors that are at once fleshy yet delineated and are followed by a notably saline-infused finish that delivers excellent length. This balanced, intense and ageworthy effort should reward up to a decade of cellar time, perhaps even a bit more.

(Burghound)



Vincent-Dauvissat


Along with François Raveneau, Dauvissat is unquestionably Chablis’ greatest producer and those two domaines had been only choice for quality oriented wine connoisseurs like us for many decades. Since 1931, Dauvissat family has been selling wine under their own label.

Dauvissat is well known as a traditionalist who use oak barrel for vinification* and ageing(same as Raveneau) - but he says most important thing is not a barrel, it's a vineyard. He started biodynamie partially in 1998, and spreaded to all the vineyards in 2002. Since then, seems the wine has acquired further accurate expression of terroir, verticality and purity. (*In fact both Raveneau and Dauvissat use both oak barrel and stainless tank today)


DAUVISSAT-CAMUS label

Some of VINCENT DAUVISSAT wines appear under the “DAUVISSAT-CAMUS” label. Because Dauvissat's vineyards are owned by different family members and Vincent Dauvissat farms all of his family vineyards—and makes all of the wines. The inside of bottle is exactly same as VINCENT-DAUVISSAT label except for longer ageing period. DAUVISSAT-CAMUS label is relatively rare.


1er Cru Forêts

Most of the producers prefer to use name of Montmains, but
Vincent Dauvissat uses name of climats "Forest" to identify the character of wine precisely. Some other producers indicate "La Forêts" on the label. La Forest and La Forêts are same.



Raveneau or Vincent Dauvissat? Cognoscenti seem to be split about which of these growers represent the pinnacle of Chablis, though frankly I would not complain if I found either in my glass. I have adored these wines for many years, though this was the first time that I had visited their small 16th and 17th century cellars. Vincent’s grandfather was one of the first to bottle his own wines in the 1930s, then Rene took over with his wife Madeleine and enhanced the domaine’s reputation until his retirement. Vincent told me that the first vintage that he participated in was the 1977 and that know-how had been passed down through empiricism, from father to son and so on. There are around 14 hectares of vine, predominantly premier cru.(eRobertParker)

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