VINCENT DAUVISSAT, France

First founded in the 1970s by Robert Dauvissat, the Domaine has remained a family affair to this day, passed down through three generations. Passed to Robert’s son, René, he played a key role in building the Domaine’s esteemed reputation, and then Vincent Dauvissat joined his father in the 1970s and now oversees the estate. A devoted following among France’s top restaurateurs keeps export quantities limited, but despite the scarcity, Dauvissat’s wines have earned acclaim from critics around the globe.

Viticulture

Vincent Dauvissat manages nearly 30 acres of vineyards using sustainable, organic, and biodynamic practices. His plots include Premier Crus like Vaillons, Séchets, and Fôrets, as well as Grand Crus such as Preuses and Les Clos, all planted on Jurassic limestone hillsides. Yields are deliberately low, around 50 hectoliters per hectare, to ensure quality. Farming is organic, though not certified; the approach is focused on expressing the purity of the limestone-rich Kimmeridgian soil.

Winemaking

Vinification at Domaine Vincent Dauvissat is meticulous and traditional, contrasting with many Chablis growers who favour higher yields and quicker-maturing, simpler wines. Dauvissat ages all his wines for at least a year in Nevers oak barrels, some of which are new each vintage. This careful approach, combined with slow fermentation of top-quality grapes, produces deep, complex, and long-lived wines. These wines clearly express their specific crus, featuring the typical steely bite of Chablis along with rare purity, intense flavour, and strong structure.