Vincent Dauvissat "Vaillons" Chablis 1er Cru Chardonnay 2011

9.226 ratings on Delectable
$64.95

...complex with perfumed, fresh and cool aromas of mineral reduction along with background nuances of lemon zest, iodine and algae. There is excellent density to the extract-rich flavors that possess outstanding length on the chiseled and highly energetic finish. This too should offer fine aging potential. Burghound.com

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Ratings on Delectable

Mike Mighetto Hoefling Delectable Pro

Taste like epoisses cheese

Taste like epoisses cheese

9.5

Austin Ferrari Delectable Pro

Wine Director Hillside Supper Club

Cheese rind, melon, minerals and rocks! Acid was screaming

Cheese rind, melon, minerals and rocks! Acid was screaming

9.2

Nathaniel DiMaggio Delectable Pro

Pretty solid. Forets is my favorite from this producer.

Pretty solid. Forets is my favorite from this producer.

8.5

Alex Hill Delectable Pro

Sales Director Unti Vineyards

Great transparency and expression even at this young stage.

Great transparency and expression even at this young stage.

9.2

Doc Jay Delectable Pro

2011. Delicious.

2011. Delicious.

9.7

Rob Lateiner Delectable Pro

Fresh pineapple, a touch of lemon pith. Surprisingly, this is ripe despite the vintage. Almost seems like a touch of RS but no. Classic Chablis acid with some minerality but the ripeness of the fruit is a slight turnoff. A little butter at first becomes more cornflakey oxidation in the glass after an hour/hour and a half. As far as I can tell Dauvissat is best for near to midterm consumption while I would guess that Raveneau holds the most potential for cellaring. Jenna says it's a little too candy-like for her and that it's too cornflakey even though it's so young. Funny, I was expecting this to be green after the 11 Forest a year ago. Drink this now.

Fresh pineapple, a touch of lemon pith. Surprisingly, this is ripe despite the vintage. Almost seems like a touch of RS but no. Classic Chablis acid with some minerality but the ripeness of the fruit is a slight turnoff. A little butter at first becomes more cornflakey oxidation in the glass after an hour/hour and a half. As far as I can tell Dauvissat is best for near to midterm consumption while I would guess that Raveneau holds the most potential for cellaring. Jenna says it's a little too candy-like for her and that it's too cornflakey even though it's so young. Funny, I was expecting this to be green after the 11 Forest a year ago. Drink this now.

8.5

Yoon Ha Delectable Pro

Master Sommelier/Wine Director Benu

The rigid acidity will need time to arc, but when it does, watch out!

The rigid acidity will need time to arc, but when it does, watch out!

9.4

Chris Scanlan Delectable Pro

Sales Amy Atwood Imports

11 Vaillons Dauvissat.

11 Vaillons Dauvissat.

9.5

Jordan Mackay Delectable Pro

Wine Editor San Francisco Magazine

Gorgeous, though tight, as you'd expect.

Gorgeous, though tight, as you'd expect.

8.5

Steven Morgan Delectable Pro

Wine Director Formento's

Beginning to settle into itself. Still many places to go

Beginning to settle into itself. Still many places to go

8.9