From: Burgundy, France
Tasting Notes: There aren’t a lot of reviews of this producer - yet. I suspect it’ll happen in what will feel like the blink of an eye, and strongly urge you Burgundy hoarders to pick these wines up while we have them in stock. Bill Nanson’s tasting note is one that resonates with me particularly, though I had to include the second note because its descriptors were so vivid and the tidbit on “maximum pleasure” was one I couldn’t pass up sharing.
“A nose of more depth and slightly more in the direction of lemon citrus, a very fine invitation. Supple, vibrant – dynamic even – this is fresh but not painfully so – intense and minerally mouth-watering. This is a super wine – not the most amazingly textured, but vibrant, delicious and pushing me to take another sip – simply excellent wine!” –Bill Nanson, The Burgundy Report
“From the first pull of the cork the wine exudes orange oil, wet stones, fleshy Asian pear, lemon blossom, and that classic Chablisienne sea spray salinity. For maximum pleasure enjoy this wine at 55 degrees or so (warmer than refrigerator temp) to allow the aromas to unfurl. Its lanolin and mineral oil notes complement the silken fruit and haunting minerality.” –Unknown, but brilliantly wine-savvy author from Prologue wines.
Pairing: If you can make amazing Chablisienne escargots, go for it (and then please share with us!). If not, we’re sharing a recipe for Roasted Portobellos with Pesto by Martha Rose Shulman. It’ll only take about 30 minutes to make, and will yield about 4 servings.
About. As for the name, Dauvissat, well it’s a common one in Chablis. This isn’t *that* Dauvissat, but it isn’t some d-list Stephen to Vincent Dauvissat’s Alec, either. Comprising about 10 hectares of vineyards, carefully chosen for their southern exposures, Agnès and Didier Dauvissat’s farmstead property has attracted its share of critical praise. And yet the wines remain under-the-radar and, as a result, mercifully priced. It’s a classic greenish-gold in the glass, with aromas of lemon blossom, green peach pit, green apple and a rather pronounced oyster shell salinity. This is unmistakably Chablis, still somewhat austere in its youth but built for the table. This is now in perfect stride to enjoy at cellar temperature. This house has become a staff favorite at a price far less than the more noted Dauvissats. Stock up! You'll not be disappointed.
This 1er Cru-designated “Beauroy” vineyard is an under-the-radar site. Its name perhaps comes from a translation of bois de roi – “The King’s Wood.” The vineyard lies just west of the famed Grand Cru slopes, across the Seine river. Ideal southwest exposures capture the full afternoon and evening sun, creating ripeness balanced by cool-climate tension and nervy energy. Classic "Kimmeridgian "soils, studded with ancient fossilized sea creatures, abound and there is no question this is as textbook as they come!
Feeling patient? Tuck some bottles away for another 3-5 years and the wine will only get better. Enjoy!
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