At a glance

Producer

Domaine Vincent Dauvissat

Region

Chablis Grand Cru, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Bone Dry

Typical price

$900-$1600 USD per 750ml bottle (2024 market)

Tasting profile

Lively green apple, lemon zest, white peach and oyster shell. Subtle flinty reduction, lime blossom, powerful minerality, laser focus.

Evolution: Honey, hazelnut, toasted brioche, richer stone fruit as it ages; pronounced saline finish, more integrated oak.

At peak: Harmony of tension and complexity—creamy texture with preserved acidity, layered saline and nutty nuances, profound depth.

Structure

Acidity

High, classic for Grand Cru Chablis

Tannins

N/A (white wine—structure comes from acidity and texture)

Alcohol

Moderate (typically 13-13.5% ABV)

Aging potential

Excellent, 20+ years under ideal storage

Drinking window

Peak drinking

2028 to 2050

Optimal window

2025 to 2053

Current status

Ready to drink

Current condition

Vibrant, intense, structured, has begun to integrate primary fruit with developing secondary complexity

Grand Cru Chablis from Dauvissat is built for long life in bottle, with high acidity and extract supporting a slow, graceful evolution—peak complexity emerges 7-15 years post-vintage, though well-cellared bottles may thrill after 20+.

Food pairing

Best with turbot, Dover sole, lobster, sweetbreads, white truffle dishes, or aged Comté cheese; excels with oysters and fine shellfish.

Serving

Decant

Not required

Sustainability

Sustainability score: 8/10

Manual plowing, no herbicides/pesticides, organic vineyard management, native yeast fermentations, minimal intervention in cellar, natural cork, use of recycled cartons.

Domaine Vincent Dauvissat is lauded for environmental stewardship, having farmed organically for decades (though uncertified), eschewing chemical treatments, relying on manual work and renewable vineyard practices. While export markets and glass bottles raise carbon footprint, sustainable viticulture and restrained cellar work ensure thoughtful resource use overall. Packaging remains classic (not lightweight), but overall footprint is lessened compared to industrial-scale producers. Absence of certification is a minor limitation, but transparency in methods is strong.