TN: 2007 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest

WINE TALK
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  • 2007 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest - France, Burgundy, Chablis, Chablis 1er Cru (11/23/2013)
    The palate was great but the nose was just barely perceptably off. Showed just a trace of premox on the nose. Or, am I just being a paranoid! Would have appreciated another unsolicted knowing wine geek opinion last night. My wife didn’t notice so maybe that’s a good sign? Color was light gold and correct for age and this wine was very tasty but the nose had just a hint of early premox. Otherwise, the palate was Forest all the way with great minerality, lime, green apple, and maybe even some tangerine notes. I have 4 more and would normally drink these over several years. Now, I’m ever so slightly less than sure. (92 pts.)

Posted from CellarTracker

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Thanks for the note. I have a few sitting in the cellar, so anxious to hear others experience.

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If everything else was in order on the palate as you describe, I’m doubtful that it was premoxed. This is peak time for the typical Dauvissat shut down period, so I would guess it’s just in a “phase”. I’ve stayed away from mine for this reason so I have no data points for you. Also, how much air did it get? For me at least, these at this stage come out of the gate a little reduced and can seem a little odd until they’ve had an hour or two of air (I actually pretty routinely double decant mine an hour or two ahead of time.)

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I’m pretty much pop and pour but, we did drink these from a Reidel Montrachet glass and I didn’t get any matchstick.


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With Dauvissat, if you are able to, or if you are not going to slowly savor a bottle over 4-5 hours, I’d think ahead and decant or double decant an hour or two ahead. So many times you’ll open one and think “wow, is this an off bottle?” or “this really isn’t showing much–I wonder if it’s flawed somehow?” But you really can’t find any flaws, and in an hour or two it’s beautiful.

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Craig, I have a couple of these and would be surprised and disappointed if they were premoxed.

The oxidised burgs site (http://oxidised-burgs.wikispaces.com/Dauvissat%2C+Vincent) has no suggestion of this (albeit only one entry from this year):

Chablis Forest(Jan 2010): not oxidized [Alan Weinberg]
Chablis Forest(July 2011): not oxidized [Thomas Gratton]
Chablis Forest (July 2011): not oxidized [Julien Martel]
Chablis Forest (March 2012): Oxidative note on the aftertaste that doesn’t go away with several hours of air. Otherwise nice and pure. An off bottle? [Ville Viinikka]
Chablis Forest (Sept 2012): not oxidized [MLT]
Chablis Forest (Dec 2012): young, very slight signs of oxidation, more evolved than anticipated for 2007; still has many years ahead [Mark Davis]
Chablis Forest (Aug 2013): not oxidized [MLT]