2010 Vincent Dauvissat Chablis 1er Cru 'La Forest'

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Chablis, France

Dauvissat's La Forest is one of the incredible bargains of the wine world. The complexity and ageability it offers at this price is just ridiculous and shocking, particularly from a vintage like 2010. At a price that’s half the grand crus, many knowledgeable observers regard La Forest as a near-equal, regularly achieving grand cru levels of expressiveness, depth and complexity.
 As with everyone else in 2010, yields at Dauvissat were way down - up to forty percent but this translated to incredible concentration in the fruit that was havested. 2010 La Forest is a masterpiece of sculpted purity, defined by subtlety, impeccable balance and an almost surgical precision. You’ll find a quarry of crushed rocks, moss, briny sea foam, yellow-green fruit and chalky, etched mineral.


  • Tech Notes

    Varietal / Blend: Chardonnay

    DecantRecommended

    Closure: Cork

    Farming Practices: Organic


  • Chablis, France

    Along with François Raveneau, Dauvissat is unquestionably Chablis’ greatest producer, owning some of the oldest and best vineyards, including prized sections of the grand crus, Les Clos and Les Preuses. Since 1931, Dauvissat has been selling wine under their own label and they remain one of Chablis’ great traditionalists. As the torch has been passed down from generation to generation, little has changed here. If anything, the wines have become increasingly profound since Vincent Dauvissat joined his father, René, in the 1970s. Vincent prefers natural farming, using vine treatments sparingly, if at all. The fruit is harvested by hand and not de-stemmed; fermentation is part in enameled steel vats and part in wood, and all aging is in six to eight-year-old barrels. Dauvissat has always aged their wines in barrel, believing that this allows the wine to breathe during the élévage. As René Dauvissat says, “Oak is very important to Chablis. The synergy of air and wood adds character and also helps soften the wine. Without oak, Chablis is too hard, too austere.” Malolactic fermentation occurs spontaneously and only the winter cold is used to precipitate tartrates.

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