Chablis 1er Cru Côte de Léchet 2023 Domaine Jean Dauvissat
€56.00
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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
- COTE DE LECHET
- Certification
- AGRICULTURE BIOLOGIQUE
- Taster
- Adrien
Mineral and taut, with citrus, flint and fresh floral notes. Domaine Jean Dauvissat's precise and vibrant Premier Cru from Chablis, saline and long on the finish.
The Chablis 1er Cru Côte de Léchet 2023 from Domaine Jean Dauvissat Père et Fils is a refined and taut Premier Cru, expressing the character of the steep, stony terroirs of Côte de Léchet. Pure Chablis, direct and powerful with remarkable minerality, this is a wine built to age.
The terroir and vineyard
Côte de Léchet overlooks the village of Milly on the left bank of the Serein. This steep slope, with an impressive gradient of 38 percent, faces due southeast in full sun. The soil is extremely poor and rocky, naturally yielding small harvests and conferring remarkable minerality on the wine. The domaine cultivates 1.10 hectares of vines averaging 34 years old under organic farming. Manual harvest in 2023 took place from 14 to 19 September, with a yield of 50 hl/ha and just 7,330 bottles produced. Pressing lasts 12 to 24 hours, and vinification proceeds with indigenous yeasts at low temperature to preserve the purity of the fruit. The wine then ages on fine lees before bottling.
Tasting profile
The nose is precise, with green lemon, apple, fine herbs and damp chalk, touched by white flower notes. On the palate, the attack is sharp and incisive, with taut, structured matter supported by chalky minerality and vibrant salinity. The salivating finish is long, refined and persistent, brimming with energy.
The domaine
The domaine was founded in 1955 at Milly, minutes from Chablis, by Jean Dauvissat. His grandson Fabien took over in 2009 and converted the estate to organic farming. He vinifies the 22 hectares across seven communes plot by plot, using indigenous yeasts and light sulphur additions. Wines from Milly and the left bank of Chablis find here a fresh and intense expression.
Food pairing
This Chablis Premier Cru pairs beautifully with oysters, sashimi, grilled fish or aged cheese. Served between 10 and 12°C, it can be enjoyed now for its freshness, or aged in the cellar for more than ten years as it develops roasted hazelnut and honey aromas.
The terroir and vineyard
Côte de Léchet overlooks the village of Milly on the left bank of the Serein. This steep slope, with an impressive gradient of 38 percent, faces due southeast in full sun. The soil is extremely poor and rocky, naturally yielding small harvests and conferring remarkable minerality on the wine. The domaine cultivates 1.10 hectares of vines averaging 34 years old under organic farming. Manual harvest in 2023 took place from 14 to 19 September, with a yield of 50 hl/ha and just 7,330 bottles produced. Pressing lasts 12 to 24 hours, and vinification proceeds with indigenous yeasts at low temperature to preserve the purity of the fruit. The wine then ages on fine lees before bottling.
Tasting profile
The nose is precise, with green lemon, apple, fine herbs and damp chalk, touched by white flower notes. On the palate, the attack is sharp and incisive, with taut, structured matter supported by chalky minerality and vibrant salinity. The salivating finish is long, refined and persistent, brimming with energy.
The domaine
The domaine was founded in 1955 at Milly, minutes from Chablis, by Jean Dauvissat. His grandson Fabien took over in 2009 and converted the estate to organic farming. He vinifies the 22 hectares across seven communes plot by plot, using indigenous yeasts and light sulphur additions. Wines from Milly and the left bank of Chablis find here a fresh and intense expression.
Food pairing
This Chablis Premier Cru pairs beautifully with oysters, sashimi, grilled fish or aged cheese. Served between 10 and 12°C, it can be enjoyed now for its freshness, or aged in the cellar for more than ten years as it develops roasted hazelnut and honey aromas.
