- 2008 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest - France, Burgundy, Chablis, Chablis 1er Cru (3/1/2026)
Absolutely prepared for the worse case scenario with the 14 of this same wine in the fridge - even though the color was a deep golden hue, it didn’t look premoxed, it didn’t smell premoxed and it didn’t taste of a waste of $85 (those were the days), in short, we are in business. While it does show its 18 years and is in full maturity, this was not only fresh, but managed to even gain traction with more air. There was a strong, concentrated aroma of hazelnut that while not unpleasant, did have me wishing I had opened this 3 to 5 years ago, ok that out of the way, this was a real joy. Lemon Citrus infused acidity floats around the wine like clouds in the sky, in the sense that it gave it lift and buoyancy. But at the heart of it all, was a powered stone quality that permeated right through my senses, and it was this trait that the entire length and coverage was founded on, and it was impressive. I had sworn Dauvissat off some years ago due to price increases and premox, but having had this wine last night and the 12 the night before (which was outstanding and much younger tasting) I’m still not a buyer, but I will certainly enjoy my remaining bottles if they can perform like this. Served with a creamy leek soup - A+ pairing.
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all of that looks amazing. restaurant? or are you that good with the preparation and display?
Also, as someone diving into white burg and chablis, what are the things to look for for pre-mox bottles, or is it truly a crapshoot?
I think the “Soothing eucalyptus” candle hints at the location 
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Well Played Phil! indeed the candle was on sale at Fred Meyers’s. One good thing about this soup is I sometimes struggle with coming up with new Chard pairings as my wife is very picky with seafood. Most shell fish is out with the exception of crab cakes so I’m always looking for something different. The soup would pair with literally any white out there - sweet - dry - sparkling - still, you name it.
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Drew, thank you! yeah it turned out pretty well - just a garnish of foamed heavy cream, olive oil, and chives - had company been over im sure it would have not have turned out so fancy.
There really isn’t any secret sauce out there to gauge a premoxed bottle before opening it. Unfortunately, Dauvissat bottles in the US seem to have a much higher spoil rate (I can confirm I’m batting about 65/35 good to premoxed ratio) but in Europe the rate seems to be lower. My best advise is to seek Chablis or White Burg producers that use Diam 10 like Fevre or Jean Paul & Benoit Droin - I personally have yet to have a poxed bottle from these two since 2010 going forwards.
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