2000 Chablis “La Forest” (V. Dauvissat)
Crisp medium golden color.
Fine nose of ginger, lemon/lime and sealing wax.
Mature, fully resolved, dried lemon/lime fruit with a slightly bitter finish.
This wine was a tad flat and if truly representative should be consumed ASAP.
Pound away matey…
[88 pts]
TTT
FWIW, I had a marvelously complex and unctuous 2000 Dauvissat “Sechet” a couple of weeks ago…very much alive, though I noted it should be consumed by age 20 probably. (And yesterday, i had a 2004 Sechet that I found a tad dominated by its alchohol to be really complex or elegant.)
Really impressive…and delicious, too.
Hi Paul,
I’ve had bottles like you describe. I’ve had others that were pretty stunning, say 94 pts. They were purchased from different sources as I wasn’t buying chablis back in 2003. I still think Dauvissat Forest is terrific stuff although pushing $60/bottle is getting into the painful range.
Cheers,
Hal
Well, Paul you motivated me to open one.
At first, I though it was over the hill and maybe “flat” ie, no fruit or zip. But…the air awakened its charms…and the next day when left in glass…those charms exploded. Great viscosity/seve for Chablis; deep lemon/oyster shell taste, harmoniously long long finish. Frankly, based on this bottle, and the aeration that benefitted it…the wine isn’t really at peak yet…which doesn’t shock me.
The one thing about Dauvissat wines I am convinced of…they almost all need significant aeration to morph from the concering way they can be when first opened into what one hopes for. And…they all really need 15-20 years of age to really show their majesty…not that I give them that, but…I’ve seen them evolve too many times to not think that.
FWIW…and an interesting comparison.