Chablis Vaillons 2019 Domaine Vincent Dauvissat

Tasting Note Chablis Vaillons 2019

On the nose, it offers aromas of ripe lemon and white peach, with hints of crushed chalk and subtle smoky notes lingering behind the fruit. Vaillons Chardonnay is broad rather than sharp; on the palate, it feels round and textured, supported by a salty acidity rather than sharpness. The finish is long, with a hint of saltiness. While it's already enjoyable to drink now, its underlying structure suggests that with further aging, the fruit will become nuttier and deeper.

Grape Varieties

Chablis allows only a single grape variety, and the Chablis Vaillons 2019 was made exclusively from Chardonnay.

It has a somehow neutral flavor profile, which is precisely why it works so well in this wine. It conveys the characteristics of the vineyard more effectively than the grape variety itself. In the case of Vaillons, even in a warm year like 2019, you can detect orchard-fresh fruit aromas and chalky notes rather than the ripe, tropical fruit flavors typically associated with such vintages.

Cellaring Potential

It is best enjoyed by 2038. The acidity and concentration resulting from the low yields characteristic of the 2019 vintage ensure this wine will age exceptionally well for such a long time. Serve at 10-13°C. If served any colder than this, the texture will be lost. At this stage, it helps to let it breathe in a decanter for about 30 minutes.

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

Vaillons is located on the Kimmeridgian soil that defines Chablis Premier Cru. This soil is cool and has a very high limestone content, with fossilized seashell deposits embedded throughout. The Dauvissat's Vaillons vineyard has a deeper soil profile than the domaine's Séchet vineyard, and this deep limestone marl (calcareous claystone) retains moisture well even during dry periods. As a result, this wine possesses a richer body and broader texture than the Séchet, while the cool, continental climate of Chablis ensures that the acidity is fully preserved.

Winemaking

The grapes are harvested by hand and arrive whole, without being crushed or destemmed, and natural fermentation begins without the use of cultured yeasts. Fermentation takes place partly in enamelled steel tanks and partly in oak barrels. Malolactic fermentation occurs naturally. There is no bâtonnage (stirring of the lees) or fining; tartrates are precipitated by exposing the wine to winter cold. Aging takes place in oak barrels that are already 6 to 8 years old (including feuillettes, small oak barrels native to the region), so the oak contributes airiness and texture rather than vanilla notes.

Food Pairing with Dauvissat Chablis Les Vaillons

Thanks to its savory acidity and rich texture, this is above all a wine for fish, though it pairs well with a variety of dishes. It pairs well with grilled salmon because it cuts through the richness of the fat. Other recommended pairings:

• Fried trout with brown butter
• Roast chicken, or guinea fowl with cream
• Medium-aged cheeses, especially Comté
• Scallops, seared, nothing sweet in the sauce