Chablis 1er Cru Fourchaume 2023 Domaine Jean Dauvissat
€62.00
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Product Details
- Format
- 75 cl
- Region
- Bourgogne
- Vintage
- 2023
- Classification
- PREMIER CRU
- Appellation
- CHABLIS
- Alcohol
- 13°
- Colour
- White
- Country
- FRANCE
- Vineyard site
- FOURCHAUME
- Certification
- AGRICULTURE BIOLOGIQUE
- Taster
- Adrien
Mineral and iodine-driven, with citrus, flint and white flowers. A taut, precise Premier Cru Chablis from Dauvissat, fresh, saline and long on the palate.
The Chablis 1er Cru Fourchaume 2023 from Domaine Jean Dauvissat Père et Fils is a refined Premier Cru with immediate charm, born from one of Chablis' most celebrated climates. A cuvée that is both generous and creamy, with elegant texture and abundant iodine character, bearing the signature touch of Fabien Dauvissat.
Terroir and vineyard
Domaine Jean Dauvissat works 0.60 hectares of Fourchaume, vines averaging 43 years old, on a south-west facing slope that extends directly from the Grand Cru hillside. This exposure ensures excellent ripeness and natural richness on calcareous soils scattered with fossil oyster shells, which define the mineral character of the appellation. Viticulture is organic, with hand harvesting. Vinification occurs at indigenous yeast and low temperature. Ageing lasts one year on fine lees in demi-muids and stainless steel vats, followed by six months settling before bottling.
Tasting profile
The nose is refined and sensual: pear, preserved citrus, fresh pineapple and white flowers, with hints of baked apple and almond powder. Complexity builds through a trio of chalk, oyster shell and iodine, lifted by notes of bread crumb and croissant. The palate is generous and creamy, with elegant texture driven by mineral tension and pronounced saline, iodine character. Broader-shouldered and more gastronomic than the domaine's more linear Premier Crus, the finish is long and supple.
The domaine
Founded by Alphonse Dauvissat in La Chapelle Vaupelteigne and developed by his son Jean, who pioneered estate bottling, the domaine has been run since 2009 by Fabien Dauvissat. He introduced vineyard ploughing, adopted indigenous yeasts across the cellar and abandoned enzyme use. Conversion to organic farming has been accompanied by biodynamic practices across some twenty hectares distributed around Chablis.
Food pairings
This Chablis Premier Cru pairs beautifully with oysters, grilled fish, roasted guinea fowl with creamy chanterelle sauce, tarragon-roasted chicken, saffron risotto or aged Comté. Served between 10 and 12°C, it can be enjoyed now for its roundness and charm, or aged several years in cellar to gain depth.
Terroir and vineyard
Domaine Jean Dauvissat works 0.60 hectares of Fourchaume, vines averaging 43 years old, on a south-west facing slope that extends directly from the Grand Cru hillside. This exposure ensures excellent ripeness and natural richness on calcareous soils scattered with fossil oyster shells, which define the mineral character of the appellation. Viticulture is organic, with hand harvesting. Vinification occurs at indigenous yeast and low temperature. Ageing lasts one year on fine lees in demi-muids and stainless steel vats, followed by six months settling before bottling.
Tasting profile
The nose is refined and sensual: pear, preserved citrus, fresh pineapple and white flowers, with hints of baked apple and almond powder. Complexity builds through a trio of chalk, oyster shell and iodine, lifted by notes of bread crumb and croissant. The palate is generous and creamy, with elegant texture driven by mineral tension and pronounced saline, iodine character. Broader-shouldered and more gastronomic than the domaine's more linear Premier Crus, the finish is long and supple.
The domaine
Founded by Alphonse Dauvissat in La Chapelle Vaupelteigne and developed by his son Jean, who pioneered estate bottling, the domaine has been run since 2009 by Fabien Dauvissat. He introduced vineyard ploughing, adopted indigenous yeasts across the cellar and abandoned enzyme use. Conversion to organic farming has been accompanied by biodynamic practices across some twenty hectares distributed around Chablis.
Food pairings
This Chablis Premier Cru pairs beautifully with oysters, grilled fish, roasted guinea fowl with creamy chanterelle sauce, tarragon-roasted chicken, saffron risotto or aged Comté. Served between 10 and 12°C, it can be enjoyed now for its roundness and charm, or aged several years in cellar to gain depth.
