Light gold. Nose of rinsed stone, nostril-filling white flowers, apple slice, citrus. Layers of apple core, steely grapefruit, dry centering spine, and cool white stone on the chiseled palate. Brilliant acidity. Long finish of fresh white grapefruit, granny apple, steel, and stone. Whoa. Against all odds, alive and kicking at age 19.
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During the La Paulée in Zurich, so no detailed tasting notes. Contender for the best white wine of the day, very grand aromatics with fennel, lemon, herbs.
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Fortunate to taste this vintage twice in same week. After friend shared over cheese I went straight out and found a bottle and had it over a top notch Italian dinner. Beautiful nose and this is just in the zone. Needs an hour to develop to its potential but has such length and balance. Just delicious.
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Medium gold color. No oxidization here. Ripe vintage but perfectly à point tonight. Mature but still good acids to balance the richer style. Glycerine, saline, jasmine flower and screams Chablis. A bit of the typical grape Jolly Rancher that I find in some mature Chablis. Just wonderful wine and a fine ending to my case. I wish I had more.
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Deep yellow-gold worries me at first. But no prem-ox here. Just mature Chablis from a riper vintage with good acid still holding it up. Classic Chablis flavors with a richer style. Floral, stone fruit, melon and, dare I say, a touch of residual sugar? I could be wrong but it certainly felt like it. In any case, a very good wine that is fully mature but not at all over the hill. I have one bottle left and will drink soon. This was a lovely La Forest vintage even though riper but should have drunk a couple years ago. Still a pleasure.
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Iodine and salty notes, here is some honey and rich citrus fruit, everything is well balanced and on the peak. Again an example how well Dauvissat is managing the hot years. The important issue is to give the bottles enough time to get rid of their baby fat.
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Opened and finding it placidly resolved simply slow-oxed for another 90 minutes prior to dinner in my shallow bowl Riedel Montrachet knockoffs. I think of these as my "Chablis glasses". A lighter mid gold color. Plenty of seashore & citrus on the nose. An extremely elegant, round and placid mouthfeel with lifted lemon, salinity, honey, pear and other harmonics. Quite enjoyable with plenty of resolved Chablis character. Loved it! 13% alc My last of 3. Paid $36 on release. Wonderful and likely near peak.
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Tasted double blind from a small bottle. No idea what this is. It’s aromatic and very nice with some ox elements - nutty and salty. White florals and some pollen and wax. Has some similarities to white Rhone or Lopez whites. No way it’s white burg ... but it’s Chablis. Wut? Many others are puzzled also. Well, it’s 16 years old so there. Hours later and warm - it’s got lemon apple pear, some nuts maybe some minerals? Palate is salty and minerally - can see it now, also golden and pollen. I liked but didn't love this. Will try the last little bit I had and maybe try to update and post a score.
Day 2: Just a bit left. Both the nose and the palate are a nice combo between lemon-minerals and some ox notes of nuts and pollen. The age is showing well on this Chablis and it's very tasty - the age has added some complexity. Nose - 5/6, Palate - 5/6, Finish - 5/6, Je ne Sais Quoi - 1/2
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Served blind. Did not think it was 2005 given lacking a bit substance compared to the vintage. Very beautiful minerality, white fruit, river stone and toasted flavors. 91-92
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In a wonderful drinking place right now. Medium gold color. A riper vintage, and the extra weight shows, but it is still remarkably Chablis. Stone, white florals with a bit more weight and less searing acid. This is really good right now and I see no reason to wait any longer.
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Served this blind and got everyone calling anywhere from Chassagne to California but no Chablis. In fairness 2005 was a very warm year in France and Chablis yielded rich and concentrated Chablis with alcohol higher than usual. I would have called it Cote de Nuits Blanc if served blind. Reductive creamy minerals and ultra-ripe tree and citrus fruits. Punchy weight without the usual detailed minerality and wet stones. Some heat on the palate, acidity feels disjointed. Atypical Chablis. (88/100)
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Delightful. Great to find a clean Dauvissat bottle with 14 years on it. Ripe citrus fruit, plus some spice and oyster shell. A hint of nuttiness. Developing richness but with nice acidity. At a great place now, though an hour in the decanter helps.
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One of the things that is so challenging about drinking wine is the difference that situation, food and people adds to the experience of the wine itself. You can’t separate them, and anyone who tells you otherwise is wrong. Wines tasted at the winery tasting room usually taste better than at home, in my experience. Wines accompanied by well chosen food taste better than wine alone. Wines drunk without food show differently than wines with any food at all. With that preamble, I can tell you that this wine was truly outstanding. On its own before and after dinner, it was still great, but with the dinner I made of swordfish teriyaki (homemade classic teriyaki, not from a jar), it was ethereal. The salty, smoky sweetness of the teriyaki called another level of salty, smoky sweetness from the Chablis. The richness of this vintage harmonized beautifully with the sweetness of the sauce in a way that another might not have. Huge umami flavors in the wine and the fish were complementary and synergistic. After dinner, the wine had a honey, almond depth, along with enough citrus and floral lift and a saline breeze. A truly great experience. Footnote: decanted one hour prior to first pour. Necessary.
Much richer and more buttery than the last bottle, with hints of crème brûlée, this has lost the chiseled freshness it had before, developing Meursault-like qualities. Plenty of body and length but I miss the fresh citrus notes of its youth. I enjoyed it, but not as much as I expected to - not a criticism as much as personal preference.
Cross-section of apple aromas and flavors with floral hints to start. Riper start through middle, more mineral and textural elegant middle through finish. This seemed to get richer and weightier over the course of several hours in glass, getting increasingly interesting.
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Extremely well developed now. More rounded out now and less acidity. This wine was seriously great and was in the top 3 Wines in a flight of 24 served for La Paulee de Poulet - Beaune November 18, 2017.
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Pours out with a green tinge. The nose has smoky mineral, mint, iodine and citrus. It is full, rich and layered in the mouth. There's a suggestion of vanilla, plenty of salt loads of preserved lemon. You get a hint of white mushroom development and the wine is the complete package, drinking somewhere near its apogee.
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Un nez bourguignon, ça sent le chardo, avec aussi des notes de cave humide, de champignons. La bouche est puissante, dense et de style un peu austère. Belle énergie, c'est long, j'y voyais un Clos de Dauvissat 2008 ou 2010. C'est une bien meilleure bouteille que la dernière fois. 91 pts
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Double Blind White Burg (Dauvissat Chablis) (Formentos): Served double blind in 01/04/05/08 flight. Medium gold. A wow nose with explosive and layered aromas -- rich apple fruit, minerals, spice and wintergreen mint. The palate has terrific concentration and layering. A suave and sexy mouthfeel. Still so youthful with fresh, bright acids complementing the fruit richness. Terrific. No doubt my favorite of the flight and one of my wines of the night.
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Dauvissat Clos, Preuses and Forest at Lieu-dit Cru Annual(ish) Blind White Dinner (Formento's - Chicago IL): Served (almost) double blind to the group, single blind to me in Dauvissat 01/04/05/08 Forest flight. Green and yellow apple throughout. Moderate power and weight, but absolutely classic Chablis structure and textures. Good precision and tension with wonderful mineral finish. A surprisingly excellent 2005. My fav of the flight, and group's #1 as well.
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Golden in colour. Saline and oyster shells on the nose. Lovely rich flavours on the palate. Touch of sweetness but with lots of minerality and acidity. Touch of smokiness on the finish. Overall, I'd say there is really good balance here. Still quite focused and became more steely over time, should have a long life ahead. An enjoyable bottle for sure.
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Deep yellow. Musky nose of oyster shell and lemon. Perhaps the faintest trace of mushroom. Glorious full feel with glycerine tempered by the grip of clay and limestone. Increasingly long and lemony as it opened. Fresher as it went. Marvelous bottle, not fully mature. As usual, this benefited enormously from an hour or two of air, becoming more lean and expressive over that period of time.
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{somewhere near 2/3rds of 2 or 3 cases purchased on release, PopNPour fridge temp, tasted as warmed} Spectacular nose, leesy quality to palate that reminds me primarily of great Chablis, and (strongly) of Meursault mealy texture; long length to finish. Spectacular tonight as it warms. Easily the equal of the '02 Le Clos Dauvissat from my cellar. Best slightly chilled not quite at room temp (perhaps 45-50F). Avoiding too many words, just great. No evidence it needs to be drunk up immediately, still fresh, complex, and compelling. Only needs some oiliness to be a 95+ range wine; one of the best La Forest/Foret premier cru wines I have had.
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Drinking great. Light gold color, clean saline and mineral nose carries over to the palate where there is distinctive stoniness combined with tart, almost bitter orange peel and other citrus flavors. Sappy concentration and lift. 13% Alc. Very happy to own one more. Drink or hold. Perfect tonight with crab cake sandwiches. Not a hint of premox on this one but no guarantee the next one will perfect :). Paid $36 on release. The current releases are double that cost.
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after 10 days open this wine became very diluted and mono , still very drinkable but wine was not really present , more like a very weak white grape juice.
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Yellow. Gorgeous complex, penetrating Chablis aromas of broth, herbs, and green flowers. No truffles yet. At this point, almost Grand Cru weight and harmonious feel with the barest puff of ripe citrus, but mostly the primordial mix of saline and stone that is Chablis. As I reach the end of my supply of this wine, this was probably the best bottle yet, and it provided a poignant reminder about not writing Dauvissat off as too rich or fat prematurely. It often takes these wines 10 years or more to get their bearings and reveal their underlying structure.
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{1 of perhaps 15-20 tried so far, bought on release, perfect fills, dinner party hosted by DH in Cambridge with roast chicken tagine} Sexy, 'couldn't be anything except Chablis' mineral and saline and clean bracing nose, big midpalate of hazlenuts (almost Meursault-like) and tangy, delicious fruits; finish now has elements both of clean saline acidity mixed with fatter fruits. Some bottle variation now and tonight's bottle one of the better ones. Will certainly last but for me this wine is likely at its peak. {Followed by Fevere GC Vaudesir 2002 which I will give 92 points to but the midpalate in this 2005 is great, more intense}. Another great Dauvissat La Forest, 91+ tonight, varies 89-92 out of my cellar.
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Fully mature, honeyed nose and palate. Golden color. Far better at room temp than chilled as the acid was integrated when warmer. Not complex but enjoyable. Drink up
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Souper d'anniversaire du Petit Prince (Au palais du Prince Winston et de sa majesté Justine Première.): Un nez discret, qui a pris un peu d'expressivité ensuite, mais ne s'est jamais pleinement épanoui (besoin de davantage d'aération?). Bouche d'un très bel équilibre, d'une bonne densité, mais un peu mate, c'est joli mais peu causant, ça manque d'éclat. Il était dans la situation ingrate de suivre le champagne, ce qui peut expliquer une performance aussi discrète, de mon point de vue. 89 pts
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Medium yellow. Intensely iodine, saline aromas. Medium to full bodied, great texture. Definitely not defined by its fruit, with just a trace of citrus in the background. Average acidity, but the structure is imparted by the mineral and saline elements. Outstanding now and probably not a great deal of upside from here.
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Good, clean, mineral, pure fruit, medium plus weight, all very fine, but just not showing potential, not exciting. I preferred the Pattes Loup and Droin over the Raveneau (faulty) and Dauvissat this time! EWG at Green Street Tavern.
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Absolutely classical nose, complete, with everything in place and remarkably piercing chalky minerality; the palate is broad-shouldered and retains the power of the 2005 vintage, but has lost much (if not all) of its weight of ripe fruit and is now mildly austere, in particular on the dusty finish; very good length. I like it at this stage - it does not have the finesse of a cooler vintage like 2004, but unlike the 2006 it has retained its structure and is not drifting into flabby dried-apple territory.
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Healthy full yellow. Beautiful sea spray aromatics. Early on, medium body and the wood shows (a recurrent theme in my notes from the past few years), but then it recedes, leaving a much more precise feel. Citrus, average acidity. It is interesting to see how the strong salinity and excellent soil/stone on the end compensate for the slightly deficient acidity and result in an overall excellent bottle. Still, on balance, I have a clear preference for the 2004.
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This is a perfectly plausible bottle of Chablis but far from riveting or profound. It has all the usual Chablis characteristics you expect from a top-notch producer like Vincent Dauvissat, like seashell salinity, etc but drwine2001's comment really captured the wine well - too little acidity, too much apple/pear and not enough cut or leanness for my taste.
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Solid Chablis. Chalk, citrus, mineral an some orange pop up creaminess. Not profound but went well with fresh Halibut. More times than not I find myself expecting more from Dauvissat than I get. Paid $36 on release. Wouldn't pay the new release prices for Dauvissat.
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A Dinner Focused on Two 1990 First Growths (Home): Full yellow. Marvelous aromatics of iodine and seashell. Relatively full, showing a little wood. Rich orange fruit yet balanced by solid acidity and typical Chablis structure. In very good shape entering its second decade. Better than a bottle this spring; the last few tastings have shown some variability.
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Struck me as bearing characteristics of a riper vintage but this was nevertheless excellent. Maybe the word should be "voluptuous" rather than "ripe," because while this lacked a bit of the "Sweet Tart" tones I associate with Dauvissat it did not lack for acidity and had some extra heft or power, yet still within an appropriately Chablisien frame. Really, really enjoyable. I'd be delighted to have a wine like this all the time.
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Pale yellow. Intense aromas of quinine and lime and stone. Youngish still with bracing salinity. A bit of white flower later but otherwise, very Chablisienne from start to finish. One of our dinner mates asked if this was really chardonnay . Yes Virginia, it is chardonnay. As good as it gets.
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Showing well today - there seems to be some bottle variation. Intense but lively yellow; impressive and complex nose with lots of oyster shell, hints of wood smoke, salted butter and creamy lemon and a whiff of flowers; very good intensity on the palate too, a relatively warm and broad style (the 2004 is much more linear) but the acidity and mineral energy have retained their grip (unlike with the 2006); complete finish, subtle bitters, very good length. A successful marriage of power and finesse. At peak.
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Full yellow. Yellow apple and faint salinity. Medium weight showing a lot of wood. More pear and Golden Delicious apple than citrus, and the fruit far outweighs the sea tones. It tries to become more airy but in the end is somewhat dull, burdened by too much wood and too little acidity and cut. Not nearly as good as multiple bottles I drank last year.
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Klar, svakt gyllen strågul. Sjøtoner, solmoden gulfrukt, mandarin, voks og mild honning på nese. Bløt, godt modnet og konsentrert frukt. Viskøs og aromatisk rik. Frisk syre. Flott lengde med milde smørtoner og lett mineralitet. Drikker flott nå.
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Medium yellow. Wonderful interplay of ripe orange and saline tones. Glorious weight, silky texture, great sugar/acid balance and length, tons of stone on the finish. Pretty much perfect tonight-as good as Premier Cru Chablis can get.
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Color is light medium gold. On the palate, lemon, mineral, and a hint of funk. Palate shows citrus, mineral, and a still tart acidity. Flavors and nose blossomed over 2 hours and with some warming. An excellent Chablis with good structure from a warm year.
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Light gold. Exotic florals and tropical fruit. Wild and unusual - not typical Chablis but very good. Still recognizable as Chablis with mineral flavors, but also sweet, marzipan. Got better on second day, which is a good sign, with same fruit and nut flavors. In a good place now, will hold a bit.
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First bottle from a mixed case. I know this is starting to get in well into the zone of premox roulette, so very pleasantly surprised that this was exactly on point. A really wonderful Chablis in a great drinking spot. I can't wait to dip into the big boys, and hope they are doing equally well.
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Excellent level, just a hint of seepage on the cork. After nine years, this has turned into a solid rather than exciting Chablis, with all the attributes of classic Dauvissat on the nose, but with flavours that are starting to fade slightly; good length. Much riper style than the 2004, softer and not as energetic, riper but unfortunately without the exhilarating mineral tension and precision of the latter wine. The stylistic contrast between these two consecutive vintages is striking - I know which one I prefer. Drink up. All this being said: it does gain stature and authority on the palate over an eight hour period...
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decanted one hour. pale yellow - white gold; ocean spray, grapefruit & meyer lemon zest, powdered seashell; med/+ weight; piercing citrus juice emulsion, so delicious & ripe, quite complicated & not the least bit flabby or pudgy, underscored by salt marsh & briny notes; acids are perfectly intertwined w/fruit. near, if not in, its prime.
5/07/15 decanted 30 min, served at 55 degrees initially. pale lemon gold; rapturous lime & citrus marmalade nose, oceanic & sea spray; med+ weight; intense lime curd on palate, salty, complex, a trifle fat, maybe a bit of botrytis showing but more than enough citrus zest to accent the finish. delightful; no evidence of premox. (93)
sea spray, lime, but also notes of chavignol cheese and oyster shells. Lithe, fresh tastes of lemon and grapefruit, underscored by much broader notes of butter and white truffles which hit mid-palate. Very long and satisfying but I don’t think this is at its peak yet. 91 pts
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Drank a case of this in 2013, all were outstanding, along with Raveneau Tonnere I can't think of a better 1er Chablis, and I think it is the best QPR 1er cru in the white Burgundy firmament. Evrything you could want, honeyed peaches, stones, acidity and a beautiful weight, just lovely...
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Absolutely classic, distinctive Dauvissat Chablis profile, with its piercing oyster shell minerality, floral aromas, ripe lemon fruit and a hint of wood. Intense but lithe, no lack of freshness, balance or precision in spite of the ripe vintage, but the finish is just a bit shorter and less persistent than one would hope for. At peak, no real hurry but will not improve either. Drink now - 2015.
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Crustacean: sea foam, cheese rind, slight cabbage, earthy marly minerals; loved the earthy character, even got some slight mushrooms. Good depth. Does this have some skin contact?
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Medium yellow. Some truffled honey joined by more saline smells. Medium weight, very silky at this point with some wood at the foundation of it. Wonderful example of interplay between the ripe citricity of the vintage and fine underlying brine and acidity. Once again, clearly in its prime; it has taken on more structure and surpassed my early expectations for it.
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Gray market bottle. Medium yellow. Seawater, briny aromatics-unmistakably Chablis and nothing but. Medium weight, beautifully harmonious texture. Lemon and grapefruit with finely honed edge of ripeness cut by acidity. Having had this wine a dozen times since 2007, I think I finally have a pretty good feel for it. Right around mid-2011, it hit an inflection point, changing from a rich, truffly Chardonnay to a more classically structured Chablis. This should still be going strong at its 15th birthday; I never would have guessed that early on.
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Classic Chablis. Airy nose of shellfish, lime and minerals with a touch of salted butter. I was expecting some exotic or riper fruits given other notes I’ve seen on this wine but this was all citrus, saline and minerals. Energetic acidity gives added verve to the already lively entry and mid palate but the acidity is slightly softer on the finish. Great Chablis typicity here, although it seems to defy the vintage characteristic for the most part. Drink or hold. Excellent.
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Classic nose maybe a little rich, (with some anise?)but has the lemon rind, powdery sea brine notes that just a scream Chablis. Intense palate showing lemon infused acidic flavors that deliver a sensation of tension between the ripe year fruit and the structure you expect from Chablis. Actually much more focused and acidic than the 2005 Les Preuses and Les Clos from this producer. This has GC level of expressiveness, depth and complexity.
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Very balanced, smooth and full of character at the same time, after a while (approx. 2 hours) it opend up, a lot of complex lemon fruit and very well balanced minerla characteristics - to me a most contenting, well aged, serious and BALANCED Chablis with a really proper amount of strength and very good length, very nice acid as well
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The nose is almost completely mute. Not that impressed initially. Rather round, lacking in cut and causing me to feel that I like my Chablis young, with the tension, acidity and cut of youth. This is, in contrast, much too smooth on the sides for me. The palate shows trace notes of old oak amid the orchard fruit, along with vanilla bean and wool. It holds its oak well and is not too oaky for me, it's just too smooth and round for me.
However, when I come back to this wine later in the evening, and take a pour from the bottle that has been open for a few hours and is now at refrigerator temperature, this shows pear fruit up front, but rather vibrant acidity and minerality on the tail end, much improved from earlier in the evening.
Deb, wanting a white to go with the Sopranos on DVD, opened this. This followed her giving away another older Dauvissat to our nanny two weeks ago, neither knowing the loss.
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Beautiful Forest. Better on day 2. Sweet lemon, sea breeze, crushed shells, white fruit. Long finish, nicely textured mouthfeel. Too bad this was my last bottle; not nearly at peak.
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Intense nose of hay, schist/gravel, white flowers and just undertones of orchard fruits. With air, the perfum/musk/melon aroma got stronger as did the fruit aromas. There was loads of acidity on the palate; I just couldn't stop drinking it, it was so mouthwatering! The mid-palate was dense and stood up very well to the oysters, duck liver parfait and rilettes. Long, mineral finish. Great, great wine but still needs 3-4 years I think to really spread its wings.
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60 minutes d'oxygénation en bouteille auront métamorphosées ce vin, lui conférant le profil classique des grands vins de la région, après un départ plus brouillon. Bouquet très invitant sur le citron, la lime, les fleurs blanches, et les coquillages. Moins complexe que dans mes souvenirs. La bouche est caractérisée par un superbe équilibre entre l'acidité et le gras, lequel est particulièrement présent pour un vin de Chablis. Texturé, goûteux, salin, et concentré. L'amertume qu'on retrouve initialement en finale s'estompe rapidement, et fait place à une grande précision aromatique, sur la crème pâtissière et la lime. 2005 n'a pas bonne presse à Chablis, mais ce vin a de quoi faire mentir les pronostics. Ceux qui en ont en cave devraient sérieusement prévoir en ouvrir une bientôt... Plaisir assuré! 92-93
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Medium yellow. Continues to be at a beautiful place, poised between rich, creamy lemon fruit and underlying structure. Complex and textured, fabulous sugar/acid balance. Developing really well.
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Mixed Frenchies Offline (Craftsman, Mpls): Pale green color. Drank 1 glass over an hour. Nice nose, lemon, lime, a little tropical, seashore, minerals. The palate is fresh and light and with minerals, shells, and citrus flavors. Good balance, elegant.
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As the bottle this summer demonstrated, this has really transformed into classic Chablis over the past year and now shows none of its youthful glossiness or fat. More saline aromatics than previously. Beautiful glyceral texture but no sweetness, powerful lemon, chalk and mineral. Thrilling and continues to gain focus and intensity. Try this before writing off the vintage for Chablis (as I have been tempted to do at times).
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The last few bottles of this have really convinced me that the wine has shaken off its baby fat and more exotic tendencies to become more classic Chablis. More sea breeze than any prior bottle. Beautiful interplay of ripe citric fruit, acidity and minerality in a medium to full bodied (for Chablis) package. In a very attractive spot right now, and I can say with assurance that these will be coming out of my cellar at a faster pace. Benchmark Premier Cru.
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Friday Night at Ian's (Ian's House): A bit racier than the 2000 that was drank alongside. The acidity seemed to be just electric on this bottle, and was packed with pears, peaches, herbs, and minerals. Lovely bottle.
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We had enjoyed 8 vintages of Clos Erasmus, plus 83 Dow and 96 Y'quem and an Henriquez Malvasia Madeira from sometime in the mid 1800's (thank you, Marco!), and Jackdaw and I still found it necessary to open this bottle after midnight and enjoy it outside on the deck. It's terrific - but way, way too young. While the clarity is great and the focus is precise, it's showing way too much vanilla bean qualities that need to absorb. After a night of air, it's much better balanced, with the oak less overt and the wine showing pure and precise, albeit very young and primary. Upfront, there is a lot of creaminess, but when that fades from the palate, the minerals and acidity endure on the finish, along with salt. The raw materials are clearly here, it just needs a lot of time to come together.
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just had one glass and the rest was consumed by guests and my wife took a bunch to cook with. Oh well this had the laser acidity and fruit that made it disappear fast. Agree with most recent reviews...solidly low nineties
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gele kleur, neus is ziltig en mineraal, kalk komt door, echt veel karakter, licht de toast van het hout, smaak is breed en met inhoud, veel substantie, het toast geeft de wijn wat extra, mooi gedoseerd, heerlijk
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Awesome! Let it open up some and you get wonderful candied lime, orange blossom, honey elements, crispy sugar candy... All balanced and ethereally light on its feet.
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Third Thursday Group does Chablis - May 2011 (Willamette Wine Storage, Portland OR): The nose shows yellow flowers and lemons backed by some funky oak and something like the casing you peel off of a slice of pepperoni. Limes and apples deliver immediately on contact with the palate. Clean mineral notes show on the mid palate. Then some richness shows as gentle oak blooms early on the finish. After this rich texture, the acidity rolls out very slowly on the sides first, and then across the middle of the tongue. After all of this, lovely apple fruit blooms on the palate! The evolution of flavor on the finish here is amazing, and it's even more exciting after the fairly austere and structure driven entry! It ends up being juicy, with a touch of richness persisting through the experience. The evolution and flavors are captivating and it makes me think about every taste!
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Premier & Grand Cru Chablis (Willamette Wine Storage): A little dank at first. With some swirling, I get asparagus and herb salt. Some wood fire. The palate shows more funkiness, is very tart, though also creamy; puckering on the palate and fairly closed. But wow, after the light flavors on nose and palate, I wasn't expecting the beautiful lotus this is on the finish. There is such graceful depth here. The texture is impressive, and this is pure seduction. After I swallow, this just opens more and more, as graceful swaths envelope my senses. Tart pickles and something I can only call a candied pretzel linger deep for me, but really it's the expansive textural experience where this wine kills. This has a 92-93 point finish, but the aromas and palate aren't quite there today, so overall 91+
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The nose and palate of this wine seem to be coming from two different places--literally. Nose presents typical Chablis characteristics and is really appealing. I can imagine that I smell the acidity and that 'powdery stone' thing is going on. The palate, in contrast, misfires just a little bit for me--is it a touch of exoticism I taste, or a little extra oak? I wouldn't call it disappointing for the wine is very good, but it doesn't strike me as classically Chablis. (My last bottle was flawed and, as I recall, had to be poured out; some 2007 just popped onto the market for some reason and I purchased a couple of bottles today.)
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Dauvissat "La Forest" (mainly) Vertical (1995-2009) (RN74, San Francisco): Ripe orchard fruit nose, and a whiff of sulphur, with minerals penetrating the miasma. Ripeness laced with stone carries through to the finish. Slightly exotic but not tropical; faint botrytis effects; not top-heavy or overripe. But not showing as well as a bottle tried six weeks ago (see my 1/30/11 note), and much less my style than the 2004 tried next.
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Fifteen Year Dauvissat Vertical-Focus on La Forest (RN 74, San Francisco): Some sulfur and funk at first, but this continually cleaned up and freshened as it sat out. In the end, a fairly rich, lush initial impression with bright orange fruit and good finishing acidity. It tightened up over time to reveal significant structure and probably showed more positive evolution in the glass than any other wine tonight. Just better and better over time, which left me very optimistic about its trajectory and future.
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Déjà ma quatrième bouteille de ce vin, et une expérience toujours aussi positive. Le vin semble prendre du gras avec l’âge, tout en conservant ce superbe équilibre et cette plaisante palette d’arômes. N’a peut-être pas la tension ou la minéralité des 2007, mais son petit côté dodu lui confère beaucoup de charme. 91-92
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When I last tasted this wine, shortly after release, it was dominated by baby fat, exotic/botrytis influences of the vintage, actual or "referential" wood, and elements likewise undesirable for those of us who prefer our Chablis without any New World adornment. It has now tightened up considerably (although it is still rich); when first poured, it presents strong crushed shell aromas and, after a thorough oral rinse, an almost bitter grapefruit finish, which I take to be a good sign for its longevity. And there is a gigantic amount of dry extract. Looking forward to the next encounter.
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Served single blind as a suprise wine with dinner, I remember this wine showing medium intense notes of citrus, a calcareous mineral note and a hint of carnations. Medium bodied on the attack, it sported medium intense flavours of rhubarb and grapefruit. Most impressive about this wine -and quite telling for its origins- was an extracted mineral fattiness lacing the other flavours, while simultaneously lending a smooth texture. Very Raveneau then, even if the finish wasn’t quite there yet with 10-12 seconds. Since this lacked the detail, drive and intensity of the better crus I had no problem identifying it and I’ll give 87 points , with a potential further two materializing in 2015 or thereabouts......... TN Mike de Lange
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I saw this on the list at 60 Euros and jumped on it. At first, it was quite tight so I had the restaurant decant it. Lemony seashells was the order of the day on the nose and the palate was slightly watery with a similar taste profile. As it breathed, however, the mouthfeel rounded out and became deeper, with sparkling acidity leaving a stony, minerally finish that covered the inside of the mouth and lingered for a long time. Scallops and chalk joined the party, along with some meringue and lemon zest. Wow, just wow. Luckily, we kept enough for the cheese course, where this really shined with most of them.
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Dinner at Le Montrachet in Puligny-Montrachet. Textbook Chablis. Crisp citrus, a gorgeous flinty minerality, sea salt/sea shells. Fresh, focused, clean and pure and obviously still young so decanting was warranted. A great Forest and at EUR49.00 on the wine list, this is a must buy.
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A good year for Dauvissat. This wine develops in the glass for 30 minutes but basically it's drinking well now. Classic Chablis mix of citrus, chalk on one hand and yellow, round chardonnay fruit on the other. Good length and impeccable balance of acid/fruit.
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Half bottle. Light yellow. Unlike the '06 which I had recently, this has completely shed its baby fat and found its Chablis core. All tart lemon and herbs on the nose. Lean and stony with a powerful finale of saltiness and acidity. This has really become outstanding and lost the more tropical fruit elements which it showed early on.
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Troisième expérience avec ce vin en moins d’un an, toujours aussi concluante. Pâte d’amende, citron, citron confit, poires mûres, fleurs blanches et pomme. Tel un grand plat de cuisine, le résultat final est grandement supérieur à l’addition de ses saveurs ou ingrédients; un chef talentueux recherche avant tout une balance, un équilibre entre les composantes, pour un résultat d’une grande qualité. Riche, rond, de bon volume. Tout simplement délicieux. 92
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Asher's Birthday Bash - The Big 4-0 (Rothmann's Steakhouse, New York): An incredibly young wine that took hours to open up and provide just a hint of what it will be like in years from now. Subdued and restrained nose. Still one can sense the squeezed lemon juice and the crushed rocks underneath. Opened up gradually with air to reveal sea shells, lemon and more minerals. I think this will be a fantastic wine in 5 to 10 years. It certainly has the stuffing to turn into something special.
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Initially muted, then expansive salinity, buttery oak, creamed corn passing tone on nose, minty a bit. This wine was a special gift for Jane, who loves saline Chablis more than I do, but I'm still ready to recognize a nice wine...Interesting peppery character on nose as well which rears its head at times. Must be over 60 degrees to open up.
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Half bottle. Light yellow, very robust looking. Seashell, lemon, and herbs. Full bodied for a Premier Cru Chablis with some honey. but more than enough acidity to give it shape. It's been a while since I last tried this, and I was happy to see that it has tightened up and become less exotic, but it does incorporate some New World elements atop a Chablis backbone.
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In New City. On the first night, it's shy at first, with the palate emerging after 30 minutes of air. Good clarity, but it's not very expressive. It's a very good Chablis but it's not special. On the second night, this shows rather lean and taut. The strength of this wine at this state of development is its impressive length, but otherwise, it's not saying much right now.
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Au nez, un Chablis en jeunesse : un boisé délicat qui s’intègre aux arômes de lime, de citron, de fruits de mer, de pierres à fusil, de minéralité et de fleurs blanches. Très agréable et devrait être superbe après quelques années de repos. La bouche est d’un équilibre parfait, avec une rondeur qui m’a surpris, surtout que mes souvenirs lui conféraient davantage de minéralité. La finale est rafraîchissante et soutenue par une dose d’acidité qui balance bien le tout. À ce prix, on parle difficilement de RQP, mais c’est un achat très avisé et je suis bien heureux qu’il m’en reste plusieurs. Je risque d’être un acheteur régulier de cette cuvée. 92.
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More on the fleshy, fruity side of Chablis, but still has the obligate crushed oyster shells and flint on the nose. More white fruit (peach) than citrus. Long finish, great with oysters and halibut. Quite a contrast from the '06 Gilbert Picq Dessus La Carriere that followed, which was much more mineral than fruit driven.
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Tremendous wine - brilliant yellow, a bit goldish in hue. Aromas of sea shell, chalk along with yellow apples. Crisp and taut in the mouth, with almost a weightless intensity. Richness in spades, but balanced and again that word, weightless. Finish lasts over 45 seconds with building intensity. A wine with profound dimension.
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Un 1er Cru digne d’un Grand Cru dira Michel de ce vin lors de son dévoilement. Au nez du citron, de la pierre à fusil, des fruits exotiques, et une subtile touche de fenouil. En bouche, c’est l’antithèse du Fichet La Cra 2006 dégusté la semaine passée: le gras est en retrait et laisse la place à une très belle minéralité qui enveloppe le palais. La finale est soutenue par une dose d’acidité qui balance encore mieux le tout. Très bien.
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BDAY at Gary and Rona's -- Compared side by side to an '06 and this showed more complex and nuanced. Wonderful truffle honey and hazelnut. This is prolly where the '06 will be in a year. Nice.
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Castro Point Elvin Julie Cyn -- Showing MUCH better, decanted for 2 hours before drinking. Wonderful fresh and clean aromatics of spearmint and honey. Palate was refreshing and had a great balance of juicy acidity and more complex honeyed elements.
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Nose of citrus and possibly green apple. The wine was well balanced, light bodied, and had a pleasant medium finish. Went surprisingly well with pork loin dish w/ morels, pancetta, and fava beans. B
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Fava celebration dinner Scott Kate and gang -- Paled a bit next to a Raveneau, but a good bright clean Chablis with a touch of the interesting nutty honey. Had a touch of corkiness that led me to downgrade it on further inspection... hmmmmm..
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Lots of tropical fruit and even some botrytis. Far far too early for me to get a good handle on it, but I tend to like Chablis with more of an edge. Told me to stick to the 2004s rather than the 2005s.
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Golden yellow. Ripe aromas of citrus, with hints of lime and wet stone. On the palate, light white fruit wrapped around a mineral core. A healthy acidity gives the wine a verve that extends through to the long and layered finish with a gingery spiced edge. Superb.
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Color is pale straw. Nose shows green chardonnay, citrus, minerals, and a hint of lanolin. On the palate, citrus, chalk, minerals, and significant acidity combine in this as yet unresolved young Chablis. The stuff is all there, but it will take some years to show it, look for 2-3 extra points down the road.
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2/23/2024 - DougLee wrote: 93 Points
Light gold. Nose of rinsed stone, nostril-filling white flowers, apple slice, citrus. Layers of apple core, steely grapefruit, dry centering spine, and cool white stone on the chiseled palate. Brilliant acidity. Long finish of fresh white grapefruit, granny apple, steel, and stone. Whoa. Against all odds, alive and kicking at age 19.
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11/5/2023 - Collector1855 wrote: 97 Points
During the La Paulée in Zurich, so no detailed tasting notes. Contender for the best white wine of the day, very grand aromatics with fennel, lemon, herbs.
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8/26/2023 - Burgundy Al wrote: 90 Points
Winefool Going Away Party and Cellar Depletion (Jack's Bistro - Chicago IL): Tasted 2 days ago, note from memory. Still wonderfully fresh for the vintage with enough chisel and weight to show its Chablis and 1er Cru pedigree.
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6/1/2023 - WKC Likes this wine: 94 Points
Fortunate to taste this vintage twice in same week. After friend shared over cheese I went straight out and found a bottle and had it over a top notch Italian dinner. Beautiful nose and this is just in the zone. Needs an hour to develop to its potential but has such length and balance. Just delicious.
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12/23/2022 - acidqueen wrote: 95 Points
Medium gold color. No oxidization here. Ripe vintage but perfectly à point tonight. Mature but still good acids to balance the richer style. Glycerine, saline, jasmine flower and screams Chablis. A bit of the typical grape Jolly Rancher that I find in some mature Chablis. Just wonderful wine and a fine ending to my case. I wish I had more.
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10/25/2022 - acidqueen wrote: 93 Points
Deep yellow-gold worries me at first. But no prem-ox here. Just mature Chablis from a riper vintage with good acid still holding it up. Classic Chablis flavors with a richer style. Floral, stone fruit, melon and, dare I say, a touch of residual sugar? I could be wrong but it certainly felt like it. In any case, a very good wine that is fully mature but not at all over the hill. I have one bottle left and will drink soon. This was a lovely La Forest vintage even though riper but should have drunk a couple years ago. Still a pleasure.
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10/21/2022 - MJReb wrote: flawed
Unfortunately slightly corked, the color of the wine is clean, should have been interesting, but corked is corked.
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5/6/2022 - MJReb wrote: 93 Points
Iodine and salty notes, here is some honey and rich citrus fruit, everything is well balanced and on the peak. Again an example how well Dauvissat is managing the hot years. The important issue is to give the bottles enough time to get rid of their baby fat.
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7/25/2021 - slanum wrote:
What Chablis28 said. (But I paid $40.) Consumed with great, great pleasure.
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6/26/2021 - chablis28 wrote: 94 Points
Opened and finding it placidly resolved simply slow-oxed for another 90 minutes prior to dinner in my shallow bowl Riedel Montrachet knockoffs. I think of these as my "Chablis glasses". A lighter mid gold color. Plenty of seashore & citrus on the nose. An extremely elegant, round and placid mouthfeel with lifted lemon, salinity, honey, pear and other harmonics. Quite enjoyable with plenty of resolved Chablis character. Loved it! 13% alc My last of 3. Paid $36 on release. Wonderful and likely near peak.
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4/22/2021 - Seth Rosenberg Likes this wine: 92 Points
Tasted double blind from a small bottle. No idea what this is. It’s aromatic and very nice with some ox elements - nutty and salty. White florals and some pollen and wax. Has some similarities to white Rhone or Lopez whites. No way it’s white burg ... but it’s Chablis. Wut? Many others are puzzled also. Well, it’s 16 years old so there. Hours later and warm - it’s got lemon apple pear, some nuts maybe some minerals? Palate is salty and minerally - can see it now, also golden and pollen. I liked but didn't love this. Will try the last little bit I had and maybe try to update and post a score.
Day 2: Just a bit left. Both the nose and the palate are a nice combo between lemon-minerals and some ox notes of nuts and pollen. The age is showing well on this Chablis and it's very tasty - the age has added some complexity. Nose - 5/6, Palate - 5/6, Finish - 5/6, Je ne Sais Quoi - 1/2
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12/24/2020 - PhDP Likes this wine:
Il m'a semblé assez timide. C'est très bon, mais les attentes étaient encore plus élevées. Est-il trop tard ?
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11/24/2020 - llink wrote: 92 Points
Popped and poured. This was lovely, surprisingly acidic palate for the vintage with a lovely honey and iodine nose.
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11/13/2020 - hprphf wrote: 92 Points
Served blind. Did not think it was 2005 given lacking a bit substance compared to the vintage. Very beautiful minerality, white fruit, river stone and toasted flavors. 91-92
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3/27/2020 - acidqueen wrote: 94 Points
In a wonderful drinking place right now. Medium gold color. A riper vintage, and the extra weight shows, but it is still remarkably Chablis. Stone, white florals with a bit more weight and less searing acid. This is really good right now and I see no reason to wait any longer.
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6/4/2019 - Jammy Wine wrote: 88 Points
Served this blind and got everyone calling anywhere from Chassagne to California but no Chablis. In fairness 2005 was a very warm year in France and Chablis yielded rich and concentrated Chablis with alcohol higher than usual. I would have called it Cote de Nuits Blanc if served blind. Reductive creamy minerals and ultra-ripe tree and citrus fruits. Punchy weight without the usual detailed minerality and wet stones. Some heat on the palate, acidity feels disjointed. Atypical Chablis. (88/100)
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5/28/2019 - YourSomm Likes this wine: 95 Points
Sublime!
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2/24/2019 - MaxSiegel Likes this wine: 94 Points
Delightful. Great to find a clean Dauvissat bottle with 14 years on it. Ripe citrus fruit, plus some spice and oyster shell. A hint of nuttiness. Developing richness but with nice acidity. At a great place now, though an hour in the decanter helps.
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12/19/2018 - gme wrote: 95 Points
Rich, pineapple/pear nose, touch of oak.
Great acidity, grilled pineapple palate.
Creamy, almost creme brûlée finish.
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7/19/2018 - DugyDog Likes this wine: 94 Points
Minerality, oyster shell essence, medium inky body and medium finish. Excellent
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7/8/2018 - MJReb wrote: 92 Points
Chez SC: Lemon, rich, oyster shell, stony, good length, nicely balanced. In a very good place at the moment.
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6/27/2018 - acidqueen wrote: 97 Points
One of the things that is so challenging about drinking wine is the difference that situation, food and people adds to the experience of the wine itself. You can’t separate them, and anyone who tells you otherwise is wrong. Wines tasted at the winery tasting room usually taste better than at home, in my experience. Wines accompanied by well chosen food taste better than wine alone. Wines drunk without food show differently than wines with any food at all. With that preamble, I can tell you that this wine was truly outstanding. On its own before and after dinner, it was still great, but with the dinner I made of swordfish teriyaki (homemade classic teriyaki, not from a jar), it was ethereal. The salty, smoky sweetness of the teriyaki called another level of salty, smoky sweetness from the Chablis. The richness of this vintage harmonized beautifully with the sweetness of the sauce in a way that another might not have. Huge umami flavors in the wine and the fish were complementary and synergistic. After dinner, the wine had a honey, almond depth, along with enough citrus and floral lift and a saline breeze. A truly great experience.
Footnote: decanted one hour prior to first pour. Necessary.
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4/22/2018 - danielbleier Likes this wine:
No detailed notes (so no score) but had this side by side with a Raveneau Chablis of the same vintage, and both were excellent.
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1/2/2018 - Julian Marshall Likes this wine: 90 Points
Much richer and more buttery than the last bottle, with hints of crème brûlée, this has lost the chiseled freshness it had before, developing Meursault-like qualities. Plenty of body and length but I miss the fresh citrus notes of its youth. I enjoyed it, but not as much as I expected to - not a criticism as much as personal preference.
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12/4/2017 - Burgundy Al wrote: 92 Points
Cross-section of apple aromas and flavors with floral hints to start. Riper start through middle, more mineral and textural elegant middle through finish. This seemed to get richer and weightier over the course of several hours in glass, getting increasingly interesting.
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11/18/2017 - yvr2zrh wrote: 96 Points
Extremely well developed now. More rounded out now and less acidity. This wine was seriously great and was in the top 3 Wines in a flight of 24 served for La Paulee de Poulet - Beaune November 18, 2017.
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11/17/2017 - Jeremy Holmes wrote:
Pours out with a green tinge. The nose has smoky mineral, mint, iodine and citrus. It is full, rich and layered in the mouth. There's a suggestion of vanilla, plenty of salt loads of preserved lemon. You get a hint of white mushroom development and the wine is the complete package, drinking somewhere near its apogee.
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9/8/2017 - d'Artagnan wrote: 91 Points
Un nez bourguignon, ça sent le chardo, avec aussi des notes de cave humide, de champignons. La bouche est puissante, dense et de style un peu austère. Belle énergie, c'est long, j'y voyais un Clos de Dauvissat 2008 ou 2010. C'est une bien meilleure bouteille que la dernière fois. 91 pts
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6/13/2017 - Nanda wrote: 95 Points
Double Blind White Burg (Dauvissat Chablis) (Formentos): Served double blind in 01/04/05/08 flight. Medium gold. A wow nose with explosive and layered aromas -- rich apple fruit, minerals, spice and wintergreen mint. The palate has terrific concentration and layering. A suave and sexy mouthfeel. Still so youthful with fresh, bright acids complementing the fruit richness. Terrific. No doubt my favorite of the flight and one of my wines of the night.
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6/13/2017 - Burgundy Al wrote: 92 Points
Dauvissat Clos, Preuses and Forest at Lieu-dit Cru Annual(ish) Blind White Dinner (Formento's - Chicago IL): Served (almost) double blind to the group, single blind to me in Dauvissat 01/04/05/08 Forest flight. Green and yellow apple throughout. Moderate power and weight, but absolutely classic Chablis structure and textures. Good precision and tension with wonderful mineral finish. A surprisingly excellent 2005. My fav of the flight, and group's #1 as well.
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5/12/2017 - PC73 wrote: 92 Points
Dauvissat Chablis 1er la forest 2005
Golden in colour. Saline and oyster shells on the nose.
Lovely rich flavours on the palate. Touch of sweetness but with lots of minerality and acidity. Touch of smokiness on the finish. Overall, I'd say there is really good balance here. Still quite focused and became more steely over time, should have a long life ahead.
An enjoyable bottle for sure.
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5/5/2017 - drwine2001 wrote:
Deep yellow. Musky nose of oyster shell and lemon. Perhaps the faintest trace of mushroom. Glorious full feel with glycerine tempered by the grip of clay and limestone. Increasingly long and lemony as it opened. Fresher as it went. Marvelous bottle, not fully mature. As usual, this benefited enormously from an hour or two of air, becoming more lean and expressive over that period of time.
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3/14/2017 - Musigny1955 Likes this wine: 93 Points
{somewhere near 2/3rds of 2 or 3 cases purchased on release, PopNPour fridge temp, tasted as warmed} Spectacular nose, leesy quality to palate that reminds me primarily of great Chablis, and (strongly) of Meursault mealy texture; long length to finish. Spectacular tonight as it warms. Easily the equal of the '02 Le Clos Dauvissat from my cellar. Best slightly chilled not quite at room temp (perhaps 45-50F). Avoiding too many words, just great. No evidence it needs to be drunk up immediately, still fresh, complex, and compelling. Only needs some oiliness to be a 95+ range wine; one of the best La Forest/Foret premier cru wines I have had.
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3/7/2017 - chablis28 wrote: 93 Points
Drinking great. Light gold color, clean saline and mineral nose carries over to the palate where there is distinctive stoniness combined with tart, almost bitter orange peel and other citrus flavors. Sappy concentration and lift. 13% Alc. Very happy to own one more. Drink or hold. Perfect tonight with crab cake sandwiches. Not a hint of premox on this one but no guarantee the next one will perfect :). Paid $36 on release. The current releases are double that cost.
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1/14/2017 - Machiavelli wrote:
Classic Chablis nose of seashell, rocks and apples. Palate was dense, expansive, long balanced finish. In a great place right now. Excellent.
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12/23/2016 - jsebiri wrote:
after 10 days open this wine became very diluted and mono , still very drinkable but wine was not really present , more like a very weak white grape juice.
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12/9/2016 - drwine2001 wrote:
Yellow. Gorgeous complex, penetrating Chablis aromas of broth, herbs, and green flowers. No truffles yet. At this point, almost Grand Cru weight and harmonious feel with the barest puff of ripe citrus, but mostly the primordial mix of saline and stone that is Chablis. As I reach the end of my supply of this wine, this was probably the best bottle yet, and it provided a poignant reminder about not writing Dauvissat off as too rich or fat prematurely. It often takes these wines 10 years or more to get their bearings and reveal their underlying structure.
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12/3/2016 - Musigny1955 Likes this wine: 91 Points
{1 of perhaps 15-20 tried so far, bought on release, perfect fills, dinner party hosted by DH in Cambridge with roast chicken tagine} Sexy, 'couldn't be anything except Chablis' mineral and saline and clean bracing nose, big midpalate of hazlenuts (almost Meursault-like) and tangy, delicious fruits; finish now has elements both of clean saline acidity mixed with fatter fruits. Some bottle variation now and tonight's bottle one of the better ones. Will certainly last but for me this wine is likely at its peak. {Followed by Fevere GC Vaudesir 2002 which I will give 92 points to but the midpalate in this 2005 is great, more intense}. Another great Dauvissat La Forest, 91+ tonight, varies 89-92 out of my cellar.
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10/28/2016 - gblacave wrote: 91 Points
Fully mature, round on the palate. Pedigree difference with the Grand Crus it was poured beside was evident, but it held its own.
Lemon curd, mineral/chalk, a touch of salinity.
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10/23/2016 - The Andrews Likes this wine:
Fully mature, honeyed nose and palate. Golden color. Far better at room temp than chilled as the acid was integrated when warmer. Not complex but enjoyable. Drink up
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9/4/2016 - d'Artagnan wrote: 89 Points
Souper d'anniversaire du Petit Prince (Au palais du Prince Winston et de sa majesté Justine Première.): Un nez discret, qui a pris un peu d'expressivité ensuite, mais ne s'est jamais pleinement épanoui (besoin de davantage d'aération?). Bouche d'un très bel équilibre, d'une bonne densité, mais un peu mate, c'est joli mais peu causant, ça manque d'éclat. Il était dans la situation ingrate de suivre le champagne, ce qui peut expliquer une performance aussi discrète, de mon point de vue. 89 pts
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7/24/2016 - DugyDog wrote: flawed
Totally oxidized.....undrinnkable. 2nd 2005 White Burgundy (other was a Ponsot0 in the last 2 months that was completely shot
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7/22/2016 - drwine2001 wrote:
Medium yellow. Intensely iodine, saline aromas. Medium to full bodied, great texture. Definitely not defined by its fruit, with just a trace of citrus in the background. Average acidity, but the structure is imparted by the mineral and saline elements. Outstanding now and probably not a great deal of upside from here.
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7/4/2016 - AtoZ wrote:
Lovely. Heavier than a St Aubin 2010 but not in a bad way. A geek wine for sure.
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5/21/2016 - gretsch2holton Likes this wine: 92 Points
Just beautiful. Has classic aromas and finish that goes on and on. Drinking well now with no signs of oxidation.
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2/28/2016 - peternelson wrote: 90 Points
Good, clean, mineral, pure fruit, medium plus weight, all very fine, but just not showing potential, not exciting. I preferred the Pattes Loup and Droin over the Raveneau (faulty) and Dauvissat this time! EWG at Green Street Tavern.
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1/16/2016 - Xavier Auerbach wrote: 92 Points
Absolutely classical nose, complete, with everything in place and remarkably piercing chalky minerality; the palate is broad-shouldered and retains the power of the 2005 vintage, but has lost much (if not all) of its weight of ripe fruit and is now mildly austere, in particular on the dusty finish; very good length. I like it at this stage - it does not have the finesse of a cooler vintage like 2004, but unlike the 2006 it has retained its structure and is not drifting into flabby dried-apple territory.
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1/4/2016 - AtoZ wrote:
A glass of sunshine and a bit of the beach. Better without food.
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12/18/2015 - drwine2001 wrote:
Healthy full yellow. Beautiful sea spray aromatics. Early on, medium body and the wood shows (a recurrent theme in my notes from the past few years), but then it recedes, leaving a much more precise feel. Citrus, average acidity. It is interesting to see how the strong salinity and excellent soil/stone on the end compensate for the slightly deficient acidity and result in an overall excellent bottle. Still, on balance, I have a clear preference for the 2004.
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12/5/2015 - Mistress of Wine Likes this wine:
Young, powerful, wonderful
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10/23/2015 - Marc wrote: 90 Points
Wine Team Dinner - Vintages with a 5 in them (Highbury, Wellington, New Zealand): Exotic and juicy Chablis with stunning poise and intensity. Powdery talc aspect adds lift to this bright and alive wine. Still a baby but really beautiful.
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10/2/2015 - lepetitchateau wrote: 89 Points
This is a perfectly plausible bottle of Chablis but far from riveting or profound. It has all the usual Chablis characteristics you expect from a top-notch producer like Vincent Dauvissat, like seashell salinity, etc but drwine2001's comment really captured the wine well - too little acidity, too much apple/pear and not enough cut or leanness for my taste.
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9/5/2015 - chablis28 wrote: 89 Points
Solid Chablis. Chalk, citrus, mineral an some orange pop up creaminess. Not profound but went well with fresh Halibut. More times than not I find myself expecting more from Dauvissat than I get. Paid $36 on release. Wouldn't pay the new release prices for Dauvissat.
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8/20/2015 - drwine2001 wrote:
A Dinner Focused on Two 1990 First Growths (Home): Full yellow. Marvelous aromatics of iodine and seashell. Relatively full, showing a little wood. Rich orange fruit yet balanced by solid acidity and typical Chablis structure. In very good shape entering its second decade. Better than a bottle this spring; the last few tastings have shown some variability.
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8/14/2015 - slanum wrote:
Struck me as bearing characteristics of a riper vintage but this was nevertheless excellent. Maybe the word should be "voluptuous" rather than "ripe," because while this lacked a bit of the "Sweet Tart" tones I associate with Dauvissat it did not lack for acidity and had some extra heft or power, yet still within an appropriately Chablisien frame. Really, really enjoyable. I'd be delighted to have a wine like this all the time.
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8/9/2015 - Mistress of Wine Likes this wine:
Pale yellow. Intense aromas of quinine and lime and stone. Youngish still with bracing salinity. A bit of white flower later but otherwise, very Chablisienne from start to finish. One of our dinner mates asked if this was really chardonnay . Yes Virginia, it is chardonnay. As good as it gets.
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5/25/2015 - Xavier Auerbach wrote: 92 Points
Showing well today - there seems to be some bottle variation. Intense but lively yellow; impressive and complex nose with lots of oyster shell, hints of wood smoke, salted butter and creamy lemon and a whiff of flowers; very good intensity on the palate too, a relatively warm and broad style (the 2004 is much more linear) but the acidity and mineral energy have retained their grip (unlike with the 2006); complete finish, subtle bitters, very good length. A successful marriage of power and finesse. At peak.
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3/6/2015 - drwine2001 wrote:
Full yellow. Yellow apple and faint salinity. Medium weight showing a lot of wood. More pear and Golden Delicious apple than citrus, and the fruit far outweighs the sea tones. It tries to become more airy but in the end is somewhat dull, burdened by too much wood and too little acidity and cut. Not nearly as good as multiple bottles I drank last year.
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12/20/2014 - -E- wrote: 92 Points
Klar, svakt gyllen strågul. Sjøtoner, solmoden gulfrukt, mandarin, voks og mild honning på nese.
Bløt, godt modnet og konsentrert frukt. Viskøs og aromatisk rik. Frisk syre. Flott lengde med milde smørtoner og lett mineralitet. Drikker flott nå.
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11/19/2014 - drwine2001 wrote:
Medium yellow. Wonderful interplay of ripe orange and saline tones. Glorious weight, silky texture, great sugar/acid balance and length, tons of stone on the finish. Pretty much perfect tonight-as good as Premier Cru Chablis can get.
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10/12/2014 - Thilo Likes this wine: 92 Points
Color is light medium gold. On the palate, lemon, mineral, and a hint of funk. Palate shows citrus, mineral, and a still tart acidity. Flavors and nose blossomed over 2 hours and with some warming. An excellent Chablis with good structure from a warm year.
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8/29/2014 - acidqueen wrote: 91 Points
Light gold. Exotic florals and tropical fruit. Wild and unusual - not typical Chablis but very good. Still recognizable as Chablis with mineral flavors, but also sweet, marzipan. Got better on second day, which is a good sign, with same fruit and nut flavors. In a good place now, will hold a bit.
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8/24/2014 - jerhardt wrote: 92 Points
First bottle from a mixed case. I know this is starting to get in well into the zone of premox roulette, so very pleasantly surprised that this was exactly on point. A really wonderful Chablis in a great drinking spot. I can't wait to dip into the big boys, and hope they are doing equally well.
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7/26/2014 - Xavier Auerbach wrote: 91 Points
Excellent level, just a hint of seepage on the cork. After nine years, this has turned into a solid rather than exciting Chablis, with all the attributes of classic Dauvissat on the nose, but with flavours that are starting to fade slightly; good length. Much riper style than the 2004, softer and not as energetic, riper but unfortunately without the exhilarating mineral tension and precision of the latter wine. The stylistic contrast between these two consecutive vintages is striking - I know which one I prefer. Drink up. All this being said: it does gain stature and authority on the palate over an eight hour period...
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5/30/2014 - REWindsor Likes this wine: 92 Points
Nice minerality. Wet stones. With floral notes. Medium long finish.
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2/9/2014 - acidqueen wrote: 90 Points
Medium yellow. Lanolin and citrus and stone. Richer style but very distinctly Chablis character. Nice. Drinks well now, but time ahead.
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2/9/2014 - pigdaddy wrote: 92 Points
decanted one hour. pale yellow - white gold; ocean spray, grapefruit & meyer lemon zest, powdered seashell; med/+ weight; piercing citrus juice emulsion, so delicious & ripe, quite complicated & not the least bit flabby or pudgy, underscored by salt marsh & briny notes; acids are perfectly intertwined w/fruit. near, if not in, its prime.
crispy veal sweetbreads in tarragon cream w/Va. oysters, chanterelles & homemade pancetta
5/07/15 decanted 30 min, served at 55 degrees initially. pale lemon gold; rapturous lime & citrus marmalade nose, oceanic & sea spray; med+ weight; intense lime curd on palate, salty, complex, a trifle fat, maybe a bit of botrytis showing but more than enough citrus zest to accent the finish. delightful; no evidence of premox. (93)
nc softshell crab w/pommery mustard & cider aioli, avocado w/chile & evoo; spring lettuces, buttermilk-chive ranch, asparagus, shaved vidalia onion
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1/23/2014 - drwine2001 wrote:
Medium yellow. Truffled aromatics. Medium weight. Citrus and saline notes. Terrific length.
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1/1/2014 - Julian Marshall wrote: 91 Points
sea spray, lime, but also notes of chavignol cheese and oyster shells. Lithe, fresh tastes of lemon and grapefruit, underscored by much broader notes of butter and white truffles which hit mid-palate. Very long and satisfying but I don’t think this is at its peak yet. 91 pts
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11/13/2013 - The Wine Bum Likes this wine:
Drank a case of this in 2013, all were outstanding, along with Raveneau Tonnere I can't think of a better 1er Chablis, and I think it is the best QPR 1er cru in the white Burgundy firmament. Evrything you could want, honeyed peaches, stones, acidity and a beautiful weight, just lovely...
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11/10/2013 - Xavier Auerbach wrote: 92 Points
Absolutely classic, distinctive Dauvissat Chablis profile, with its piercing oyster shell minerality, floral aromas, ripe lemon fruit and a hint of wood. Intense but lithe, no lack of freshness, balance or precision in spite of the ripe vintage, but the finish is just a bit shorter and less persistent than one would hope for. At peak, no real hurry but will not improve either. Drink now - 2015.
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10/8/2013 - peternelson wrote: 90 Points
Crustacean: sea foam, cheese rind, slight cabbage, earthy marly minerals; loved the earthy character, even got some slight mushrooms. Good depth. Does this have some skin contact?
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10/8/2013 - drwine2001 wrote:
Medium yellow. Some truffled honey joined by more saline smells. Medium weight, very silky at this point with some wood at the foundation of it. Wonderful example of interplay between the ripe citricity of the vintage and fine underlying brine and acidity. Once again, clearly in its prime; it has taken on more structure and surpassed my early expectations for it.
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5/28/2013 - drwine2001 wrote:
Gray market bottle. Medium yellow. Seawater, briny aromatics-unmistakably Chablis and nothing but. Medium weight, beautifully harmonious texture. Lemon and grapefruit with finely honed edge of ripeness cut by acidity. Having had this wine a dozen times since 2007, I think I finally have a pretty good feel for it. Right around mid-2011, it hit an inflection point, changing from a rich, truffly Chardonnay to a more classically structured Chablis. This should still be going strong at its 15th birthday; I never would have guessed that early on.
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5/23/2013 - godx wrote: 92 Points
Classic Chablis. Airy nose of shellfish, lime and minerals with a touch of salted butter. I was expecting some exotic or riper fruits given other notes I’ve seen on this wine but this was all citrus, saline and minerals. Energetic acidity gives added verve to the already lively entry and mid palate but the acidity is slightly softer on the finish. Great Chablis typicity here, although it seems to defy the vintage characteristic for the most part. Drink or hold. Excellent.
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4/30/2013 - llink wrote: 91 Points
Classic nose maybe a little rich, (with some anise?)but has the lemon rind, powdery sea brine notes that just a scream Chablis. Intense palate showing lemon infused acidic flavors that deliver a sensation of tension between the ripe year fruit and the structure you expect from Chablis. Actually much more focused and acidic than the 2005 Les Preuses and Les Clos from this producer. This has GC level of expressiveness, depth and complexity.
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3/17/2013 - Oh Dae-su wrote: 91 Points
Very balanced, smooth and full of character at the same time, after a while (approx. 2 hours) it opend up, a lot of complex lemon fruit and very well balanced minerla characteristics - to me a most contenting, well aged, serious and BALANCED Chablis with a really proper amount of strength and very good length, very nice acid as well
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2/26/2013 - Pknut wrote:
The nose is almost completely mute. Not that impressed initially. Rather round, lacking in cut and causing me to feel that I like my Chablis young, with the tension, acidity and cut of youth. This is, in contrast, much too smooth on the sides for me. The palate shows trace notes of old oak amid the orchard fruit, along with vanilla bean and wool. It holds its oak well and is not too oaky for me, it's just too smooth and round for me.
However, when I come back to this wine later in the evening, and take a pour from the bottle that has been open for a few hours and is now at refrigerator temperature, this shows pear fruit up front, but rather vibrant acidity and minerality on the tail end, much improved from earlier in the evening.
Deb, wanting a white to go with the Sopranos on DVD, opened this. This followed her giving away another older Dauvissat to our nanny two weeks ago, neither knowing the loss.
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2/11/2013 - danielk168 Likes this wine: 92 Points
Not much to add, just love this wine, so complex, such aromas, long long finish.
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8/13/2012 - WST wrote: 92 Points
Beautiful Forest. Better on day 2. Sweet lemon, sea breeze, crushed shells, white fruit. Long finish, nicely textured mouthfeel. Too bad this was my last bottle; not nearly at peak.
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8/2/2012 - Machiavelli wrote:
Intense nose of hay, schist/gravel, white flowers and just undertones of orchard fruits. With air, the perfum/musk/melon aroma got stronger as did the fruit aromas. There was loads of acidity on the palate; I just couldn't stop drinking it, it was so mouthwatering! The mid-palate was dense and stood up very well to the oysters, duck liver parfait and rilettes. Long, mineral finish. Great, great wine but still needs 3-4 years I think to really spread its wings.
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7/31/2012 - BigJul wrote: 92 Points
60 minutes d'oxygénation en bouteille auront métamorphosées ce vin, lui conférant le profil classique des grands vins de la région, après un départ plus brouillon. Bouquet très invitant sur le citron, la lime, les fleurs blanches, et les coquillages. Moins complexe que dans mes souvenirs. La bouche est caractérisée par un superbe équilibre entre l'acidité et le gras, lequel est particulièrement présent pour un vin de Chablis. Texturé, goûteux, salin, et concentré. L'amertume qu'on retrouve initialement en finale s'estompe rapidement, et fait place à une grande précision aromatique, sur la crème pâtissière et la lime. 2005 n'a pas bonne presse à Chablis, mais ce vin a de quoi faire mentir les pronostics. Ceux qui en ont en cave devraient sérieusement prévoir en ouvrir une bientôt... Plaisir assuré! 92-93
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7/15/2012 - mdavis wrote:
No signs of pro-ox thankfully, yet signs of 2005 were present.
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7/10/2012 - drwine2001 wrote:
Medium yellow. Continues to be at a beautiful place, poised between rich, creamy lemon fruit and underlying structure. Complex and textured, fabulous sugar/acid balance. Developing really well.
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2/13/2012 - jerry6 wrote: 94 Points
Wow
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1/24/2012 - rocknroller wrote: 91 Points
Mixed Frenchies Offline (Craftsman, Mpls): Pale green color. Drank 1 glass over an hour. Nice nose, lemon, lime, a little tropical, seashore, minerals. The palate is fresh and light and with minerals, shells, and citrus flavors. Good balance, elegant.
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1/10/2012 - Xavier Auerbach wrote: 91 Points
Classic Chablis, classic Dauvissat. Good wine, very characteristic but do not keep too long - is falling apart on day two.
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12/5/2011 - drwine2001 wrote:
As the bottle this summer demonstrated, this has really transformed into classic Chablis over the past year and now shows none of its youthful glossiness or fat. More saline aromatics than previously. Beautiful glyceral texture but no sweetness, powerful lemon, chalk and mineral. Thrilling and continues to gain focus and intensity. Try this before writing off the vintage for Chablis (as I have been tempted to do at times).
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8/19/2011 - Biglama wrote: 91 Points
geel van kleur, het zilte komt echt naar voren, mineraal, licht fruitig, mooie zuivere wijn, karakter komt naar voren
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8/17/2011 - drwine2001 wrote:
The last few bottles of this have really convinced me that the wine has shaken off its baby fat and more exotic tendencies to become more classic Chablis. More sea breeze than any prior bottle. Beautiful interplay of ripe citric fruit, acidity and minerality in a medium to full bodied (for Chablis) package. In a very attractive spot right now, and I can say with assurance that these will be coming out of my cellar at a faster pace. Benchmark Premier Cru.
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7/15/2011 - tooch wrote: 92 Points
Friday Night at Ian's (Ian's House): A bit racier than the 2000 that was drank alongside. The acidity seemed to be just electric on this bottle, and was packed with pears, peaches, herbs, and minerals. Lovely bottle.
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7/13/2011 - UTPK wrote:
Beginning rubber nose, but still fresh profile. Otherwise same notes as before. Great wine in a good year for D.
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6/11/2011 - 100pp wrote: 90 Points
Needed a day at least to open up. Before that it was hard labour to appreciate it without food.
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6/4/2011 - Pknut wrote:
We had enjoyed 8 vintages of Clos Erasmus, plus 83 Dow and 96 Y'quem and an Henriquez Malvasia Madeira from sometime in the mid 1800's (thank you, Marco!), and Jackdaw and I still found it necessary to open this bottle after midnight and enjoy it outside on the deck. It's terrific - but way, way too young. While the clarity is great and the focus is precise, it's showing way too much vanilla bean qualities that need to absorb. After a night of air, it's much better balanced, with the oak less overt and the wine showing pure and precise, albeit very young and primary. Upfront, there is a lot of creaminess, but when that fades from the palate, the minerals and acidity endure on the finish, along with salt. The raw materials are clearly here, it just needs a lot of time to come together.
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6/4/2011 - VoteferPedro wrote: 92 Points
just had one glass and the rest was consumed by guests and my wife took a bunch to cook with. Oh well this had the laser acidity and fruit that made it disappear fast. Agree with most recent reviews...solidly low nineties
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6/4/2011 - Biglama wrote: 92 Points
gele kleur, neus is ziltig en mineraal, kalk komt door, echt veel karakter, licht de toast van het hout, smaak is breed en met inhoud, veel substantie, het toast geeft de wijn wat extra, mooi gedoseerd, heerlijk
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5/29/2011 - danstrings wrote: 93 Points
Awesome! Let it open up some and you get wonderful candied lime, orange blossom, honey elements, crispy sugar candy... All balanced and ethereally light on its feet.
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5/19/2011 - subtlet Likes this wine: 93 Points
Third Thursday Group does Chablis - May 2011 (Willamette Wine Storage, Portland OR): The nose shows yellow flowers and lemons backed by some funky oak and something like the casing you peel off of a slice of pepperoni. Limes and apples deliver immediately on contact with the palate. Clean mineral notes show on the mid palate. Then some richness shows as gentle oak blooms early on the finish. After this rich texture, the acidity rolls out very slowly on the sides first, and then across the middle of the tongue. After all of this, lovely apple fruit blooms on the palate! The evolution of flavor on the finish here is amazing, and it's even more exciting after the fairly austere and structure driven entry! It ends up being juicy, with a touch of richness persisting through the experience. The evolution and flavors are captivating and it makes me think about every taste!
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5/19/2011 - David Paris (dbp) wrote: 91 Points
Premier & Grand Cru Chablis (Willamette Wine Storage): A little dank at first. With some swirling, I get asparagus and herb salt. Some wood fire. The palate shows more funkiness, is very tart, though also creamy; puckering on the palate and fairly closed. But wow, after the light flavors on nose and palate, I wasn't expecting the beautiful lotus this is on the finish. There is such graceful depth here. The texture is impressive, and this is pure seduction. After I swallow, this just opens more and more, as graceful swaths envelope my senses. Tart pickles and something I can only call a candied pretzel linger deep for me, but really it's the expansive textural experience where this wine kills. This has a 92-93 point finish, but the aromas and palate aren't quite there today, so overall 91+
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5/11/2011 - slanum wrote:
The nose and palate of this wine seem to be coming from two different places--literally. Nose presents typical Chablis characteristics and is really appealing. I can imagine that I smell the acidity and that 'powdery stone' thing is going on. The palate, in contrast, misfires just a little bit for me--is it a touch of exoticism I taste, or a little extra oak? I wouldn't call it disappointing for the wine is very good, but it doesn't strike me as classically Chablis. (My last bottle was flawed and, as I recall, had to be poured out; some 2007 just popped onto the market for some reason and I purchased a couple of bottles today.)
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3/20/2011 - jerry6 wrote: 85 Points
needs more time , closed
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3/15/2011 - darvid wrote:
Dauvissat "La Forest" (mainly) Vertical (1995-2009) (RN74, San Francisco): Ripe orchard fruit nose, and a whiff of sulphur, with minerals penetrating the miasma. Ripeness laced with stone carries through to the finish. Slightly exotic but not tropical; faint botrytis effects; not top-heavy or overripe. But not showing as well as a bottle tried six weeks ago (see my 1/30/11 note), and much less my style than the 2004 tried next.
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3/15/2011 - drwine2001 wrote:
Fifteen Year Dauvissat Vertical-Focus on La Forest (RN 74, San Francisco): Some sulfur and funk at first, but this continually cleaned up and freshened as it sat out. In the end, a fairly rich, lush initial impression with bright orange fruit and good finishing acidity. It tightened up over time to reveal significant structure and probably showed more positive evolution in the glass than any other wine tonight. Just better and better over time, which left me very optimistic about its trajectory and future.
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3/15/2011 - UTPK wrote:
same notes as before
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3/6/2011 - BigJul wrote: 91 Points
Déjà ma quatrième bouteille de ce vin, et une expérience toujours aussi positive. Le vin semble prendre du gras avec l’âge, tout en conservant ce superbe équilibre et cette plaisante palette d’arômes. N’a peut-être pas la tension ou la minéralité des 2007, mais son petit côté dodu lui confère beaucoup de charme. 91-92
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1/30/2011 - darvid wrote:
When I last tasted this wine, shortly after release, it was dominated by baby fat, exotic/botrytis influences of the vintage, actual or "referential" wood, and elements likewise undesirable for those of us who prefer our Chablis without any New World adornment. It has now tightened up considerably (although it is still rich); when first poured, it presents strong crushed shell aromas and, after a thorough oral rinse, an almost bitter grapefruit finish, which I take to be a good sign for its longevity. And there is a gigantic amount of dry extract. Looking forward to the next encounter.
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1/24/2011 - Barry Rothof wrote:
Served single blind as a suprise wine with dinner, I remember this wine showing medium intense notes of citrus, a calcareous mineral note and a hint of carnations. Medium bodied on the attack, it sported medium intense flavours of rhubarb and grapefruit. Most impressive about this wine -and quite telling for its origins- was an extracted mineral fattiness lacing the other flavours, while simultaneously lending a smooth texture. Very Raveneau then, even if the finish wasn’t quite there yet with 10-12 seconds. Since this lacked the detail, drive and intensity of the better crus I had no problem identifying it and I’ll give 87 points , with a potential further two materializing in 2015 or thereabouts......... TN Mike de Lange
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9/25/2010 - rottcodd wrote: 90 Points
Drinking well. No need to hold.
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9/20/2010 - Vinotas wrote:
I saw this on the list at 60 Euros and jumped on it. At first, it was quite tight so I had the restaurant decant it. Lemony seashells was the order of the day on the nose and the palate was slightly watery with a similar taste profile. As it breathed, however, the mouthfeel rounded out and became deeper, with sparkling acidity leaving a stony, minerally finish that covered the inside of the mouth and lingered for a long time. Scallops and chalk joined the party, along with some meringue and lemon zest. Wow, just wow. Luckily, we kept enough for the cheese course, where this really shined with most of them.
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8/25/2010 - jaimetown wrote: 92 Points
Delicious Chablis- medium body, long finish, delicate and persistent complexity of white fruits, grilled nuts and subtle minerality. Very pure.
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8/12/2010 - BigJul Likes this wine: 91 Points
Une autre très belle bouteille; le vin poursuit lentement son évolution.
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6/10/2010 - pbaek wrote:
Dinner at Le Montrachet in Puligny-Montrachet. Textbook Chablis. Crisp citrus, a gorgeous flinty minerality, sea salt/sea shells. Fresh, focused, clean and pure and obviously still young so decanting was warranted. A great Forest and at EUR49.00 on the wine list, this is a must buy.
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5/26/2010 - UTPK wrote:
A good year for Dauvissat. This wine develops in the glass for 30 minutes but basically it's drinking well now. Classic Chablis mix of citrus, chalk on one hand and yellow, round chardonnay fruit on the other. Good length and impeccable balance of acid/fruit.
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2/13/2010 - drwine2001 wrote:
Half bottle. Light yellow. Unlike the '06 which I had recently, this has completely shed its baby fat and found its Chablis core. All tart lemon and herbs on the nose. Lean and stony with a powerful finale of saltiness and acidity. This has really become outstanding and lost the more tropical fruit elements which it showed early on.
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1/10/2010 - BigJul wrote: 92 Points
Troisième expérience avec ce vin en moins d’un an, toujours aussi concluante. Pâte d’amende, citron, citron confit, poires mûres, fleurs blanches et pomme. Tel un grand plat de cuisine, le résultat final est grandement supérieur à l’addition de ses saveurs ou ingrédients; un chef talentueux recherche avant tout une balance, un équilibre entre les composantes, pour un résultat d’une grande qualité. Riche, rond, de bon volume. Tout simplement délicieux. 92
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12/27/2009 - pbaek wrote:
Asher's Birthday Bash - The Big 4-0 (Rothmann's Steakhouse, New York): An incredibly young wine that took hours to open up and provide just a hint of what it will be like in years from now. Subdued and restrained nose. Still one can sense the squeezed lemon juice and the crushed rocks underneath. Opened up gradually with air to reveal sea shells, lemon and more minerals. I think this will be a fantastic wine in 5 to 10 years. It certainly has the stuffing to turn into something special.
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11/26/2009 - rottcodd wrote: flawed
This did not drink well. I can only conclude it was corked or oxidized
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9/15/2009 - Gargantua wrote: 92 Points
Initially muted, then expansive salinity, buttery oak, creamed corn passing tone on nose, minty a bit. This wine was a special gift for Jane, who loves saline Chablis more than I do, but I'm still ready to recognize a nice wine...Interesting peppery character on nose as well which rears its head at times. Must be over 60 degrees to open up.
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8/30/2009 - drwine2001 wrote:
Half bottle. Light yellow, very robust looking. Seashell, lemon, and herbs. Full bodied for a Premier Cru Chablis with some honey. but more than enough acidity to give it shape. It's been a while since I last tried this, and I was happy to see that it has tightened up and become less exotic, but it does incorporate some New World elements atop a Chablis backbone.
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8/22/2009 - Pknut wrote:
In New City. On the first night, it's shy at first, with the palate emerging after 30 minutes of air. Good clarity, but it's not very expressive. It's a very good Chablis but it's not special. On the second night, this shows rather lean and taut. The strength of this wine at this state of development is its impressive length, but otherwise, it's not saying much right now.
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8/11/2009 - BigJul wrote: 92 Points
Au nez, un Chablis en jeunesse : un boisé délicat qui s’intègre aux arômes de lime, de citron, de fruits de mer, de pierres à fusil, de minéralité et de fleurs blanches. Très agréable et devrait être superbe après quelques années de repos. La bouche est d’un équilibre parfait, avec une rondeur qui m’a surpris, surtout que mes souvenirs lui conféraient davantage de minéralité. La finale est rafraîchissante et soutenue par une dose d’acidité qui balance bien le tout. À ce prix, on parle difficilement de RQP, mais c’est un achat très avisé et je suis bien heureux qu’il m’en reste plusieurs. Je risque d’être un acheteur régulier de cette cuvée. 92.
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8/9/2009 - WST wrote: 90 Points
More on the fleshy, fruity side of Chablis, but still has the obligate crushed oyster shells and flint on the nose. More white fruit (peach) than citrus. Long finish, great with oysters and halibut. Quite a contrast from the '06 Gilbert Picq Dessus La Carriere that followed, which was much more mineral than fruit driven.
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7/20/2009 - danstrings wrote: 92 Points
Showing great with a perfect balance of some development starting (honeyed hazelnut) and fresh clean food friendliness.
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6/1/2009 - jaimetown wrote: 94 Points
Tremendous wine - brilliant yellow, a bit goldish in hue. Aromas of sea shell, chalk along with yellow apples. Crisp and taut in the mouth, with almost a weightless intensity. Richness in spades, but balanced and again that word, weightless. Finish lasts over 45 seconds with building intensity. A wine with profound dimension.
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5/31/2009 - Jossik wrote: 88 Points
Per me buonissimo, anche se la nota confettosa/mandorlosa troppo evidente me l'ha fatto inizialmente scambiare per un verdicchio
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5/19/2009 - BigJul wrote: 91 Points
Un 1er Cru digne d’un Grand Cru dira Michel de ce vin lors de son dévoilement. Au nez du citron, de la pierre à fusil, des fruits exotiques, et une subtile touche de fenouil. En bouche, c’est l’antithèse du Fichet La Cra 2006 dégusté la semaine passée: le gras est en retrait et laisse la place à une très belle minéralité qui enveloppe le palais. La finale est soutenue par une dose d’acidité qui balance encore mieux le tout. Très bien.
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1/22/2009 - Jeremy Holmes wrote:
Rich, ripe and slightly exotic. In the mouth the fruit has a honeyed feel to it with loads of orange pulp and citrus/ mineral cut to the finish.
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12/16/2008 - danstrings wrote: 92 Points
BDAY at Gary and Rona's -- Compared side by side to an '06 and this showed more complex and nuanced. Wonderful truffle honey and hazelnut. This is prolly where the '06 will be in a year. Nice.
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7/23/2008 - danstrings wrote: 92 Points
Castro Point Elvin Julie Cyn -- Showing MUCH better, decanted for 2 hours before drinking. Wonderful fresh and clean aromatics of spearmint and honey. Palate was refreshing and had a great balance of juicy acidity and more complex honeyed elements.
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6/22/2008 - MC wrote:
Following a 97 Clos this came accross as a simple, fat, enjoyable wine that is very nice to drink now. Great summer wine. B+
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5/31/2008 - J Dogg wrote:
Nose of citrus and possibly green apple. The wine was well balanced, light bodied, and had a pleasant medium finish. Went surprisingly well with pork loin dish w/ morels, pancetta, and fava beans. B
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4/14/2008 - danstrings wrote: 87 Points
Fava celebration dinner Scott Kate and gang -- Paled a bit next to a Raveneau, but a good bright clean Chablis with a touch of the interesting nutty honey. Had a touch of corkiness that led me to downgrade it on further inspection... hmmmmm..
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3/26/2008 - FakeAccount wrote: 93 Points
Really drinking well right now.
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7/11/2007 - danstrings wrote: 90 Points
Classic Dauvissat nose of citrus laced with toasted almond and honeyed marzipan. This will be gorgeous as it ages.
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6/14/2007 - Tree512 wrote: 88 Points
Lots of tropical fruit and even some botrytis. Far far too early for me to get a good handle on it, but I tend to like Chablis with more of an edge. Told me to stick to the 2004s rather than the 2005s.
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6/10/2007 - PeterC wrote: 93 Points
Golden yellow. Ripe aromas of citrus, with hints of lime and wet stone. On the palate, light white fruit wrapped around a mineral core. A healthy acidity gives the wine a verve that extends through to the long and layered finish with a gingery spiced edge. Superb.
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3/1/2007 - marka wrote: 90 Points
no formal notes. Minerals on the nose and palate. The second day it was much better. Wait to open another until late 2007?
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12/31/2006 - Thilo wrote: 90 Points
Color is pale straw. Nose shows green chardonnay, citrus, minerals, and a hint of lanolin. On the palate, citrus, chalk, minerals, and significant acidity combine in this as yet unresolved young Chablis. The stuff is all there, but it will take some years to show it, look for 2-3 extra points down the road.
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