Tasted blind. Distinctly buttery profile with tropical and floral high notes of banana and baked pear. Mineral notes of smoke, saline notes and rosehip. Later revealing matchstick and sulfur-like notes. The buttery dimension is reflected on the palate both in aromas and texture. But surprisingly this lacks somehow the acidity for ideal balance. The nose is indeed fantastic and blind this reminded me of a hot vintage Meursault.
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Tasted over 2 hrs -translucent med gold -lemon white floral lanolin -med acidity, med weight with soft mouthfeel yet a certain richness with highly concentrated sappy intense lemon pith saline -this is excellent, particularly in the context of the vintage, just starting to show some maturity but no oxidation
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During a 2013 vintage tasting. The conclusion was that 1er Crus are in an early drinking window, while the Grand Crus need a good 5 more years. The vintage has elevated acidity but the tannins were more polished than in 2014 which we had a few weeks back. Also the wines have compact fruit. All this makes them well suited for further cellaring. TN: Interesting nose, white flowers, citrus, but also some ripe botritis elements which I liked less. All in all a very good showing, very popular at the table tonight. 92-94
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Brilliant again. Followed a very underwhelming Chablis from Thierry Lafay 1er cru with this. Really highlights the void between the best and the not so good that Chablis has to offer. Wonderful complexity, very mineral driven theme just a delight to drink from the first sip to the last. Wouldn't hold as I think it's just right now.
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In a nice spot: pear mixed with iodine notes, hay and floral stuff, nice salinity, middle concentration with good length, well accessible right now, no need for extended cellaring, but can go on for years.
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Golden color. Nose is full of mirabelle and sea air. A bit broad/loose for a wine from Dauvissat but there is a wonderful underlying minerality. The palate follows the nose and seems mature with a zippy apple finish. This is my first bottle so I do not know it it is aging prematurely or is representative. What I do know is that this bottle fully ready to go and more mature than many older bottles I have had. Will try another bottle soon. It’s excellent whatever its condition. (92)
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Gorgeous showing - super light gold color - no signs of age there. On the nose - loads of crushed mineral / emerald green herbal notes infused with an ethereally light white truffle and white flowers.. Rich on the palate but light on its feet, a study in balance.
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Served at 12 degrees celsius. Brilliant colour: lightest touch of hay and green hue. Immediately expressive with white and yellow florals (acacia and lemon-tree blossom), citric lift and precision and with a charming sweetness which continues on palate. Well-balanced in the mouth with framing acidity which gives the wine length and precision in addition to delicious lemon, there is yellow orchard fruit and a touch of nuttiness. The texture of the wine shows some honeyed character. It is showing the first subtle signs of secondary developments. It has balance and elegance. No hurry but the wine delivers already enormous pleasure.
Given how consistently good this case has been and how well this wine drank on night two I may have the courage to give a few of these bottles the 5-10 additional years they deserve
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Superb showing. Classic Chablis. Linear, taut, salty with a touch of sweetness showing through. Apple. Sea salt. This bottle had great energy and intensity, full of tension but in a really balanced way.
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RLove nailed the note. Found this to be open and in a really good spot. None of the ripeness I’ve tasted in some of his 2013s. In a spot where it is out of its right/dumb phase but not really secondary or getting that saltiness that comes around 10 years
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Taut minerality meets that Dauvissat savoriness with appealing stone, honey, and algae aromas. Texturally, there's a crispness that expands to an appealing midpalate density. The 2013 Séchet doesn't show any of the vintage's exoticism. Very good.
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A surprisingly complex nose shows at times lemon curd, smoke, honey, and algae. This was closed on initial open, finding life with air, eventually gaining impressive midpalate weight and intensity to the citrus, stone, and honey flavors. The 2013 Séchet shows that vintage's concentration without any of its exoticism or rot. Impressive. Drink now through 2025.
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Kandisert sitron, eple, skifer, sjøvann, gul blomst og tropiske toner i retning stjerne frukt. Vell-balansert munnfølelse med strukturert syre og touch av honning. Flott fylde i midtpartiet som som gradvis forløser en lang sammenhengende finish. Drikker bra etter lufting i karaffel.
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Way too tight. And still so so good it barely matters. Sour pineapple, lemon fumé and seashell on the nose. So tense, so sturdy. Palate is linear and compact in texture. High toned and tersely luscious, this rolls up the tongue leisurely, expanding as it goes. Finish is quite long but not outrageous. Creme Brulee and sesame seeds. This needs what, 4 years? Good stuff, and textbook for the vintage and site.
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For my palate, not as dense, a bit fresher fruit and more approachable compare to the 12. Lemon curd, honey, beeswax and spicy spices. Medium concentration, harmonious, good mineral presence, nice acidity and clean sweet finish. Obviously primary and will reach the peak in ten years. I predict this will drink well without going through a dumb stage. Very nice seafood friendly wine.
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Senn-d off (part 2): Chablis at Nico Osteria (Chicago, IL): This was immediately very approachable, with a very smooth and round texture, as well as plenty of tropical fruit on the palate. This was zippier straight out of the bottle, but fleshed out a lot with air. I wasn't too enthused with the rounder texture and softer acids here.
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2013 Wines in Bottle Chez Vincent Dauvissat (Chablis): While this had the usual focus and acidic drive, I thought that this Sechet had more flesh than usual, although it is still a clean, lean example at its core.
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3/15/2024 - MJReb wrote: 92 Points
White orchard fruit (mainly apple, some pear), iodine, seashells, some botrytis. Still pretty young.
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2/15/2024 - decaturwinedude wrote:
Hate to report that this bottle was advanced. Not undrinkable, but too far into oxidation than it should be at this point in its evolution.
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1/13/2024 - sirpat00 wrote: 94 Points
Tasted blind. Distinctly buttery profile with tropical and floral high notes of banana and baked pear. Mineral notes of smoke, saline notes and rosehip. Later revealing matchstick and sulfur-like notes. The buttery dimension is reflected on the palate both in aromas and texture. But surprisingly this lacks somehow the acidity for ideal balance. The nose is indeed fantastic and blind this reminded me of a hot vintage Meursault.
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8/25/2023 - Cote d'Or Likes this wine:
Tasted over 2 hrs
-translucent med gold
-lemon white floral lanolin
-med acidity, med weight with soft mouthfeel yet a certain richness with highly concentrated sappy intense lemon pith saline
-this is excellent, particularly in the context of the vintage, just starting to show some maturity but no oxidation
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3/31/2023 - Collector1855 wrote: 93 Points
During a 2013 vintage tasting. The conclusion was that 1er Crus are in an early drinking window, while the Grand Crus need a good 5 more years. The vintage has elevated acidity but the tannins were more polished than in 2014 which we had a few weeks back. Also the wines have compact fruit. All this makes them well suited for further cellaring. TN: Interesting nose, white flowers, citrus, but also some ripe botritis elements which I liked less. All in all a very good showing, very popular at the table tonight. 92-94
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3/4/2023 - jhw425 wrote: 94 Points
This was brilliant. Better than a 2013 Fevre Frank alongside Great structure and a fruit profile that was almost blue. Drink now because why not!
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3/6/2022 - AJ72 wrote: 94 Points
Brilliant again. Followed a very underwhelming Chablis from Thierry Lafay 1er cru with this. Really highlights the void between the best and the not so good that Chablis has to offer. Wonderful complexity, very mineral driven theme just a delight to drink from the first sip to the last. Wouldn't hold as I think it's just right now.
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2/25/2022 - MJReb wrote: 92 Points
Iodine, sea stuff and pear, a ripe wine, fully accessible.
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12/5/2021 - jhw425 wrote: 91 Points
This was good with 2 hours of air but starting to look a little darker in color. Probably recommend drinking up
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7/16/2021 - MJReb wrote: 92 Points
In a nice spot: pear mixed with iodine notes, hay and floral stuff, nice salinity, middle concentration with good length, well accessible right now, no need for extended cellaring, but can go on for years.
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12/4/2020 - dbkitc wrote: 92 Points
Golden color. Nose is full of mirabelle and sea air. A bit broad/loose for a wine from Dauvissat but there is a wonderful underlying minerality. The palate follows the nose and seems mature with a zippy apple finish. This is my first bottle so I do not know it it is aging prematurely or is representative. What I do know is that this bottle fully ready to go and more mature than many older bottles I have had. Will try another bottle soon. It’s excellent whatever its condition. (92)
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10/3/2020 - danstrings Likes this wine: 94 Points
Gorgeous showing - super light gold color - no signs of age there. On the nose - loads of crushed mineral / emerald green herbal notes infused with an ethereally light white truffle and white flowers.. Rich on the palate but light on its feet, a study in balance.
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8/2/2020 - thierrynz wrote:
Served at 12 degrees celsius. Brilliant colour: lightest touch of hay and green hue. Immediately expressive with white and yellow florals (acacia and lemon-tree blossom), citric lift and precision and with a charming sweetness which continues on palate. Well-balanced in the mouth with framing acidity which gives the wine length and precision in addition to delicious lemon, there is yellow orchard fruit and a touch of nuttiness. The texture of the wine shows some honeyed character. It is showing the first subtle signs of secondary developments. It has balance and elegance. No hurry but the wine delivers already enormous pleasure.
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7/29/2020 - jhngo Likes this wine: 90 Points
Good. Not as green as a few years ago.
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6/4/2020 - jhw425 wrote: 92 Points
Given how consistently good this case has been and how well this wine drank on night two I may have the courage to give a few of these bottles the 5-10 additional years they deserve
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5/14/2020 - jhw425 wrote: 92 Points
Same as before. Textbook dauvissat and just barely entering its window. Still shuts down after 60-75min
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1/6/2020 - jhngo wrote: 86 Points
It’s okay. Had the acids but a bit searing and sweet.
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12/24/2019 - jhw425 wrote: 91 Points
Best immediately upon opening or tons of air. Closed down between 2-5 hours.
Similar to prior not
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12/19/2019 - PC73 wrote: 92 Points
Superb showing. Classic Chablis. Linear, taut, salty with a touch of sweetness showing through. Apple. Sea salt. This bottle had great energy and intensity, full of tension but in a really balanced way.
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11/2/2019 - jhw425 wrote: 93 Points
RLove nailed the note. Found this to be open and in a really good spot. None of the ripeness I’ve tasted in some of his 2013s. In a spot where it is out of its right/dumb phase but not really secondary or getting that saltiness that comes around 10 years
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7/30/2019 - rlove wrote: 92 Points
Taut minerality meets that Dauvissat savoriness with appealing stone, honey, and algae aromas. Texturally, there's a crispness that expands to an appealing midpalate density. The 2013 Séchet doesn't show any of the vintage's exoticism. Very good.
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7/21/2018 - rlove wrote: 92 Points
A surprisingly complex nose shows at times lemon curd, smoke, honey, and algae. This was closed on initial open, finding life with air, eventually gaining impressive midpalate weight and intensity to the citrus, stone, and honey flavors. The 2013 Séchet shows that vintage's concentration without any of its exoticism or rot. Impressive. Drink now through 2025.
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3/12/2017 - ove_stammrud wrote:
Kandisert sitron, eple, skifer, sjøvann, gul blomst og tropiske toner i retning stjerne frukt. Vell-balansert munnfølelse med strukturert syre og touch av honning. Flott fylde i midtpartiet som som gradvis forløser en lang sammenhengende finish. Drikker bra etter lufting i karaffel.
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8/12/2016 - Cellarslacker wrote: 91 Points
Wow.
Way too tight. And still so so good it barely matters. Sour pineapple, lemon fumé and seashell on the nose. So tense, so sturdy. Palate is linear and compact in texture. High toned and tersely luscious, this rolls up the tongue leisurely, expanding as it goes. Finish is quite long but not outrageous. Creme Brulee and sesame seeds. This needs what, 4 years? Good stuff, and textbook for the vintage and site.
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6/25/2016 - soyhead wrote:
nose - orange peel
mouth - sleek, vinous, densly concentrated, anise.long
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5/21/2016 - jhngo Likes this wine: 92 Points
a little wild and out of control on day one but opens up and resolves nicely. This needs time to smooth rough edges.
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12/28/2015 - dcwino wrote: 92 Points
For my palate, not as dense, a bit fresher fruit and more approachable compare to the 12. Lemon curd, honey, beeswax and spicy spices. Medium concentration, harmonious, good mineral presence, nice acidity and clean sweet finish. Obviously primary and will reach the peak in ten years. I predict this will drink well without going through a dumb stage. Very nice seafood friendly wine.
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10/5/2015 - acyso wrote: 88 Points
Senn-d off (part 2): Chablis at Nico Osteria (Chicago, IL): This was immediately very approachable, with a very smooth and round texture, as well as plenty of tropical fruit on the palate. This was zippier straight out of the bottle, but fleshed out a lot with air. I wasn't too enthused with the rounder texture and softer acids here.
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4/10/2015 - drwine2001 wrote:
2013 Wines in Bottle Chez Vincent Dauvissat (Chablis): While this had the usual focus and acidic drive, I thought that this Sechet had more flesh than usual, although it is still a clean, lean example at its core.
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