Domaine Dauvissat have 53 parcels of vines spread over 22 hectares and 7 communes. Now run by Fabien Dauvissat who has a minimal interventionist approach. His principle is to let the terroir express itself and only intervene when absolutely necessary. Grapes are harvested at optimal maturity and sorted to ensure that only the most healthy grapes are used. Fermentation occurs naturally using the wild yeasts and the wines are vinified according to their geographical location in order to retain a true expression of the terroir.
Only 100 miles south of Paris, Chablis represents the northern limit of Burgundy`s wine regions, centred around the town of Auxerre. The soils are predominantly limestone and chalk, perfect for the Chardonnay grape, the only variety allowed in Chablis. Chablis, along with Champagne, is the original `cool climate region`, with frost being a common problem. However careful siting of south facing vineyards enables the vignerons to produce classic, dry, and steely wines. The most complex of these are produced from the seven Grand Cru vineyards which are all located on the northern slopes that overlook the town of Chablis itself, with famous names such as `Les Preuses` and `Grenouilles`. The Premier Cru vineyards are scattered around Chablis on the slopes of the valleys and here produce excellent quality wines with a little less intensity.
Domaine Dauvissat have 3 parcels over 0.83ha in the 1er Cru appellation of Vaillons on the left bank of the river Le Serein. The soils here are rocky with fossils and shells, this forces the roots of the vines to dig deep which boosts the quality of the grapes. The wine has a great balance of power and finesse, combining an elegant and fresh acidity with mineral and smoky notes.
Serve with steamed salmon or poultry dishes with a creamy sauce.