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Chablis Les Terroirs de la Chapelle Jean Dauvissat (Domaine) 2023
Chablis AOC
12.5%
0.75L
Intensity
A chiselled, vibrant 100% Chardonnay from an outstanding terroir.
More infoThe Chardonnay vines planted in the famous Chablis terroir benefit from organic and biodynamic cultivation methods. The grapes are entirely hand-picked at peak ripeness, and are transported to the winery where they are meticulously sorted. The grapes are firmly pressed in old Vaslin presses. The juices then ferment spontaneously in used casks and stainless steel vats, with a short ageing period on lees to preserve all the freshness and energy of the cuvée before bottling.
The slightly sparkling golden colour unveils aromas of honeycomb, pear, tangerine zest and iodine. The silky and racy mouth delicately affirms the aromas of the nose and gently leads to a delicious lingering and saline finish. This cuvée can be enjoyed young, but will also greatly benefit from several years in the cellar.
About the Producer Jean Dauvissat
Based in Milly, in the heart of the Chablis region, Domaine Jean Dauvissat was founded in 1955 with a simple guiding principle: to let the terroir express itself. This commitment translates into meticulous plot-by-plot work, from vineyard to cellar. The 24 hectares are divided into 55 individual plots, offering a mosaic of expressions across the appellation. This fragmentation allows the estate to craft wines that embody the classic Chablis style, shaped by limestone soils rich in fossilised oyster sediments, while also capturing the distinct character of both banks of the Serein valley. Three of the region’s four appellation tiers are represented: Petit Chablis, Chablis and Chablis Premier Cru, including Côte de Léchet, Fourchaume, Montmains, Homme Mort and Vaillons.
Fabien Dauvissat took over the estate in 2011, immediately eschewing herbicides and insecticides. Biodynamic practices were introduced in 2018, and the estate was awarded its organic certification in 2022.
In the cellar, after manual harvests and careful sorting, vinification is deliberately low-intervention, relying on native yeasts. Ageing is relatively long, lasting between one and two years, sulphur is used sparingly, and the wines are lightly filtered before bottling.
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