Domaine Dauvissat-Camus

La Forest Chablis 1er Cru Chardonnay

9.221 ratings
9.48 pro ratings
Chablis, Burgundy, France
Chardonnay
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces
Top Notes For
Severn Goodwin

Dinner with friends, no formal notes tonight.
Needed some time to come around, but doing great right now! Nice mashed strawberry nose, wet limestone paste, lightly oxidized yellow apple.

Dinner with friends, no formal notes tonight.
Needed some time to come around, but doing great right now! Nice mashed strawberry nose, wet limestone paste, lightly oxidized yellow apple.

Oct 12th, 2019
Seth Morgen Long

Broker • Arterberry Maresh / Winemaker • Morgen Long

9.6

Another gorgeous 2009, such a lovely solar vintage. Balanced if a bit warm, still chalky, dense, great freshness and energy

Another gorgeous 2009, such a lovely solar vintage. Balanced if a bit warm, still chalky, dense, great freshness and energy

Oct 5th, 2019
Severn Goodwin

Confrerie Des Chevaliers du Tastevin Sous-Commanderie d'Albany; 7 April 2018 at R & R Kitchen + Bar, Saratoga Springs, NY (WOTN!!)

Confrerie Des Chevaliers du Tastevin Sous-Commanderie d'Albany; 7 April 2018 at R & R Kitchen + Bar, Saratoga Springs, NY (WOTN!!)

Apr 7th, 2018
David T

Independent Sommelier/Wine Educator

9.4

Nose reveals beauty & grace. Sweet & just sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, sea fossils, sea spray, light volcanics, marmalade fruit, Stone fruit with yellow & spring flowers flowers set in mixed greens.

The palate is very full, round, waxy, rich with excellent viscosity. Beautiful mouthfeel. Great time for a bottle. Sweet & just a sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, healthier honey, sea fossils, white spice with the perfect depth & heat, sea spray, reductive, melted molasses, light volcanics, wet stone, elegant flintiness, marmalade fruit, stone fruit-apricot, nectarines, white & yellow peach with yellow & spring flowers flowers set in mixed greens. The acidity is like a cool stone filled stream. The long, round finish is; waxy, round, lush, with excellent balance fruit & earth, gentle white spice palate heat that persists endlessly. On the long, longboard set, I get soft subtle cream notes of whiskey/scotch w/o any heat. It Hoovers center mouth.

Photos of; one of Dauvisst Cru vineyards, staff caning in the spring, Vincent, Dauvisst and photo of a vineyard that shows every bit of reason why White Burgundy tastes the way it does!

Some producer notes I read. Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinified and aged in a mixture of steel vats and 6-to 8 year old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of flavor and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait.

Nose reveals beauty & grace. Sweet & just sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, sea fossils, sea spray, light volcanics, marmalade fruit, Stone fruit with yellow & spring flowers flowers set in mixed greens.

The palate is very full, round, waxy, rich with excellent viscosity. Beautiful mouthfeel. Great time for a bottle. Sweet & just a sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, healthier honey, sea fossils, white spice with the perfect depth & heat, sea spray, reductive, melted molasses, light volcanics, wet stone, elegant flintiness, marmalade fruit, stone fruit-apricot, nectarines, white & yellow peach with yellow & spring flowers flowers set in mixed greens. The acidity is like a cool stone filled stream. The long, round finish is; waxy, round, lush, with excellent balance fruit & earth, gentle white spice palate heat that persists endlessly. On the long, longboard set, I get soft subtle cream notes of whiskey/scotch w/o any heat. It Hoovers center mouth.

Photos of; one of Dauvisst Cru vineyards, staff caning in the spring, Vincent, Dauvisst and photo of a vineyard that shows every bit of reason why White Burgundy tastes the way it does!

Some producer notes I read. Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinified and aged in a mixture of steel vats and 6-to 8 year old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of flavor and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait.

1 person found it helpfulAug 29th, 2020
Lee Lightfoot

In cachagua with friends

In cachagua with friends

Dec 9th, 2014
David Gissen

Dauvissat forets 2009

Dauvissat forets 2009

Jun 4th, 2013
Rich Mueller

Chalk, lime, slate greatness.

Chalk, lime, slate greatness.

May 8th, 2020
Garrett Pierce

Sales Kermit Lynch Wine Merchant

This was in a pretty great spot once it had some air. At first it was still reductive/minerally/cornflakey, but it opened into a bright textural wine with all the briney, mineral streaks you'd want. His 2010 Forest was one of my all-time favorite Chablis, but this didn't please me in the same way.

This was in a pretty great spot once it had some air. At first it was still reductive/minerally/cornflakey, but it opened into a bright textural wine with all the briney, mineral streaks you'd want. His 2010 Forest was one of my all-time favorite Chablis, but this didn't please me in the same way.

Apr 2nd, 2015
Sylvain Rhainds

2009

Sep 29th, 2018
Tom Gendall

Tom had this 9 years ago

Tom had this 9 years ago

Jun 11th, 2015