Producer note: The always direct Vincent Dauvissat candidly calls 2011 a 'precocious vintage that gave us better volume than did 2010 though due to an early season hail, we were down roughly 30% in the grands crus. August was variable but hot enough to burn up much of the malic acidity. I elected to begin picking on the 1st of September as potential alcohols were in the 12% to 12.5% range, which is plenty for our style and I wanted to preserve as much acidity as possible. The September weather was notably warm and in combination with the low levels of malic acidity, the malos were finished by Christmas. In all my years of doing this, I have never had such an early finish to the malos and I include 2003 in that statement. As to the wines themselves, they're round and easy to like, in fact they remind me quite a bit of the 2009s.' While it is perhaps no great surprise, the quality that I saw last year from cask has been successfully transferred to bottle and the Dauvissat 2010s are nothing short of brilliant. Note: Because I often get this question I will add that according to Vincent Dauvissat, the Dauvissat-Camus wines are 100% identical to those that appear under the Vincent Dauvissat label. (Vineyard Brands, www.vineyardbrands.com, Birmingham, AL for R&V Dauvissat and Classic Wine Imports, www.classicwineimports.com, Boston, MA, Grape Expectations, e-mail, firstname.lastname@example.org, Richmond, CA for Dauvissat-Camus; Justerini & Brooks, www.justerinis.com, Lea & Sandeman, www.leaandsandeman.co.uk, and Domaine Direct, www.domainedirect.co.uk, The Rare & Fine Wine Company Limited, www.therareandfinewinecompany.com, all UK; Sequin & Robillard/Vinifera, www.seguinrobillard.ca, Canada).
Tasting note: This is also beautifully perfumed with pretty notes of ripe but cool and airy aromas that are comprised largely of classic Chablis scents. The broad-shouldered flavors are impressively rich and possess excellent volume on the intensely mineral, bone dry and explosive finish that goes on and on. I very much like the balance and this has everything it needs to age successfully for years if desired. Terrific.
Tasted: Sep 10, 2012
Note: most growers declare this as Montmains
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