Chablis Les Clos Vincent Dauvissat 2004
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Chablis Les Clos Vincent Dauvissat 2004
HED82661
75 cl
13%
£350.00
Taxes included.
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Vincent Dauvissat Chablis Les Clos 2004 is a full-bodied Grand Cru Chablis from the climat of Les Clos. Domaine Vincent Dauvissat produces some of the region’s most complex and age-worthy Chardonnays. Established in the 1970s by Robert Dauvissat, the domaine has been passed down from father to son for three generations. Vincent is now in charge of cellar and has helped to cement his family`s status as the pre-eminent name in Chablis winemaking. Chablis` largest Grand Cru, Les Clos boasts ideal south and south-westerly exposition, providing optimum sun exposure which in turn yields some of the region`s most full-bodied wines. "The 2004 les Clos from Vincent Dauvissat is now fully into its apogee of peak maturity, but still has several decades of prime drinking ahead of it. The bouquet is pure, complex and utterly classical in its composition of pear, lime, flinty minerality, candied citrus tones, dried flowers, a touch of vanillin oak, beeswax and a gently smoky topnote. On the palate the wine is pure, full-bodied and zesty, with lovely mid-palate depth, great cut and grip, impeccable balance and a very long, complex and vibrant finish. Great juice." John Gilman, 2020
94
Vinous
Pale bright yellow. Precise, elegant aromas of citrus zest, crushed stone, white flowers and juniper berry, the last a classic note of older Clos, according to Dauvissat. Quite fresh on the palate, with lemon and mineral flavors complemented by a sexy note of white truffle. Finishes saline, dry and long. I should note that this was the third bottle of the '04 that Dauvissat opened. He found the first one a bit unclean and the finish dry, and the second one showed a faint mocha-like old wood quality. Obviously, my score is for the third bottle. This was a vintage with a lot of oidium, said Dauvissat. It was a lighter-style year in terms of texture, he added, but the wines were wonderfully showy early on. (12.5% alcohol; from a huge crop picked on October 2 with very good acidity; Dauvissat said these vines may have yielded as much as 75 h/h but noted that the maximum allowable production was 54 h/h, adding that we destroyed a lot of fruit in those days)Stephen Tanzer1st November 2019
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