Chablis Les Clos 2018 Domaine Vincent Dauvissat

Tasting Note Chablis Les Clos 2018

Aromas of lemon zest, white peach, and crushed oyster shells are evident. In the 2018 Chablis Les Clos, the oak used at this stage manifests as subtle toasty notes rather than vanilla. Medium-bodied, it possesses a richer texture than the classic steely style, with a salty, iodine-like core running through it that holds everything together firmly. The acidity is softer than the razor-sharp Chablis norm, already delivering a delightful taste. However, the finish is long and concentrated.

Grape Varieties

The 2018 Chablis Les Clos is a single-varietal wine, as all Chablis wines are, so 100% Chardonnay.

Because Chardonnay has a flavor profile that is more neutral, it reveals the characteristics of the vineyard very clearly. In the cool, chalky-clay soils of the Grand Cru hillside, citrus and salty notes persist even in a ripe year.

Cellaring Potential

Optimal drinking window 2027-2050. Since the acidity has softened, the Chablis Les Clos 2018 can be enjoyed earlier than vintages with a more robust structure; however, given its concentrated flavors and lingering finish, it's best to let the bottle age a bit longer. At its current stage of aging, let it rest in a decanter for about an hour. Serve at 10-13°C. Serving it any colder will cause the texture to disappear.

About Domaine Vincent Dauvissat

Old oak, never new, is the rule at Domaine Vincent Dauvissat. Barrels run roughly 6 to 8 years old, including feuillettes (small, locally made oak barrels), and there is no batonnage and no fining. From 8 rue Emile Zola in the village of Chablis, the family works old vines across Petit Chablis and Chablis, four Premier Crus, Vaillons, La Forest, Sechet and Montee de Tonnerre, plus the Grand Crus Les Clos and Preuses. There is Irancy too, a red from Pinot Noir. Much of the work in the vineyards is done by hand, especially harvesting. Holdings are small and yields low, partly because sorting at harvest is strict. But these wines not always charm early. Patience pays. For the Crus, 10 years of bottle age is a fair starting point.

Terroir & Climate

Les Clos is situated on the right bank of the Serein River, atop a small hill where seven Chablis Grands Crus vineyards are lined up side by side. The soil here is Kimmeridgian, cool, very limestone-rich clay embedded with fossilized shell deposits, and it is precisely this soil that gives the wine in your glass its salty, flinty edge. The Dauvissat vineyard is divided into three parcels, with two located above the road and one below. The cool, continental climate helps maintain just the right level of acidity.

Winemaking

New oak barrels are never used. Chablis Les Clos is aged in 6- to 8-year-old barrels, some of which are feuillettes (small, locally made barrels), so the oak imparts slow aeration and texture rather than toasty aromas. Domaine Vincent Dauvissat hand-harvests the grapes and presses them whole, including the stems. Fermentation begins naturally, with some taking place in enamelled steel tanks and some in wooden barrels; malolactic fermentation occurs naturally. Tartrate crystals drop out naturally through the cold of winter alone.

Food Pairing with Dauvissat Chablis les Clos

Grand Cru Chablis has a rich body that pairs well with meat dishes, and its salinity cuts through butter and cream.

• Roast veal with cream and morels
• Pheasant, plainly roasted
• Turbot with beurre blanc (a traditional pairing)
• Aged Comté: Choose this cheese over soft or washed-rind styles

Heavily spiced dishes can overwhelm the mineral notes of Chablis Les Clos, so it's best to use seasoning sparingly.