Chablis 1er Cru Montmains Jean Dauvissat (Domaine) 2010

Lot presentation

Chablis 1er Cru Montmains Jean Dauvissat (Domaine) 2010

The wine

Tucked away at the heart of the Chablis hillside, the Chardonnay vines grow on the emblematic Les Montmains climat, characterised by its unique terroir. The soils here are extremely pebbly, lending the wine its mineral character. This locality is ideally exposed to the south and south-east, along the left bank of the Serein. Once harvested, the Chardonnay grapes undergo a long, direct pressing before undergoing static settling for 12 hours. Fermentation is then achieved thanks to indigenous yeasts at close to 20 °C. Malolactic fermentation follows, with long ageing on fine lees for 24 months. The cuvée is then bottled after a light fining and filtration.
The golden colour reveals an expressive nose, marked by elegant notes of fruit. Superb balance emerges in the mouth, combining a mineral structure with luscious fruit aromas.

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.