Description
Jean et Sébastien Dauvissat, Chablis 1er Cru “Vaillons” MAGNUM
Sébastien Dauvissat’s family has been farming the same parcels since 1899 and vinification still takes place in the tiny caves under the 17th-century farmhouse where Sébastien lives. For those curious, Sébastien is indeed related to the living legend Vincent Dauvissat—and he seems to have inherited the same winemaking gene too!
The entire domaine consists of just under 10 hectares, with four devoted to “Vaillons.” This renowned Premier Cru vineyard is deeply embedded in Kimmeridgian limestone, a rich soil that imbues unparalleled minerality into the best Chablis. In the cellar, Dauvissat employs a long, patient élevage—two full years in stainless steel—to ensure maximum expression of terroir.
When you pull the cork on these perfectly aged magnums, I strongly recommend keeping the service temperature around 55 degrees. If you don’t have a cellar or wine fridge to provide you with an accurate measurement, simply go off aromas and taste: If they feel muted, let the wine warm up in your glass for 5-10 minutes and try it again. Dauvissat wines in their youth typically have all the tension of a loaded crossbow, but after a decade-plus of quiet evolution in the dark cold of their cellar, they morph into an entirely different, breathtaking breed. Savory, leesy, mellow—they are Chardonnays with substantial depth, persistence, and mineral power. What a rare experience this is. Enjoy!
