2008 Dauvissat Clos

[Jason_Hagen]

Has anybody tried the 2008 Vaillons?

J

[Fred_C]

@alan weinberg

@Fred C

PSA. Pulled the 14 Clos due to this thread. It’s a shade darker (yellow vs pale straw) and a little richer than release. No premox notes yet but I would say drink up. Acid isn’t anywhere near as bracing as 2 years ago.

not what we want to hear.

This bottle won’t see better days

[Jason_Hagen]

@Jason Hagen

@Jerry Hey

I poured a 2007 Dauvissat les Preuses down the drain a couple weeks ago it had such bad premox. Sad with such great wines.

Having the 2007 les Preuses and Clos tonight. Hoping for a better showing.

Jason

Great night. Both bottles were perfect. Zero Pre-mox.

Jason

[T_Altmayer]

@Jason Hagen

@Jason Hagen

@Jerry Hey

I poured a 2007 Dauvissat les Preuses down the drain a couple weeks ago it had such bad premox. Sad with such great wines.

Having the 2007 les Preuses and Clos tonight. Hoping for a better showing.

Jason

Great night. Both bottles were perfect. Zero Pre-mox.

Jason

Both of those were beautiful wines.

[Benjamin_C]

Opened a 2006 Les Clos two weeks ago, thankfully it showed really well, big and concentrated wine, almost savory like, balanced with a moderate + minerality.

[T_Wills]

I seem to have better luck avoiding premox with the ‘weaker’ vintages in burgundy in general. I also have had way too many oxidized Dauvissat from 02, but never 06. Not sure why.

[alan_weinberg]

@T Wills

I seem to have better luck avoiding premox with the ‘weaker’ vintages in burgundy in general. I also have had way too many oxidized Dauvissat from 02, but never 06. Not sure why.

interesting observation. True re 1996 also. Seems like acidity and density aren’t protective.

[john_stimson]

Interesting thought that as previously pointed out, vintages with more phenolic material may be protected. 2003 and 2006 are some of my least favorite vintages, but may be the most protected.

[Martin_Petersen]

Sipping the first glass of a Dauvissat Clos 2007 that I just opened. No sign of premox, just amazingly fresh and sharp. Will surely improve over the next hours and maybe even be better tomorrow for lunch.