Dauvissat isn’t just a great producer in Chablis—he is the gold standard. If you want to know what Chablis should taste like, you go to Dauvissat. Period.
If you’re an avid white Burgundy connoisseur or even just starting to explore fine wine, Dauvissat is one of those names that comes up in reverent whispers. It’s basically the Burgundy equivalent of a Rolex Submariner: timeless, elegant, and always in demand.
Dauvissat nails that laser-focused Chablis profile: flinty minerality, green apple, citrus, a touch of oyster shell—all wrapped in an almost electric tension. It’s not flashy. It’s deeply refined.
In total production, Dauvissat doesn’t make much. Demand always outstrips supply. That means the bottles you do find—especially from good vintages—tend to hold or even increase in value. Drink or hold, you can’t really lose.
This famous domaine has been estate-bottling longer than most, since the time of grandfather Robert Dauvissat in 1931.
Tasting Notes:
There is even more Chablis typicity present on the ripe and fresh aromas of Granny Smith, lemon rind and soft floral nuances. There is again good volume and richness to the attractively vibrant medium weight flavors that conclude in a highly refreshing finale. This would benefit from developing better depth so a few years of keeping should prove beneficial.