TN: 2011 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest

WINE TALK
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  • 2011 Vincent Dauvissat (René & Vincent) Chablis 1er Cru La Forest - France, Burgundy, Chablis, Chablis 1er Cru (12/1/2014)
    I need to keep my hands off my 2011 Le Clos, so I opened one of these … Bright gold colour. A stereotypical, attractive Chablis nose of citrus, green apples, minerals, white flowers, sea spray, chalk and oyster shell. Some sign of reduction on bouquet, which blew off. On palate, classic Chablis typicity. There is ripeness here but also freshness and precision. Actually reasonably mouth puckering, racy acids with a complex flavour profile of grapefruits, lemon juice, yellow apples and wet river stone. Good fruit volume, structure and drive for a 1er. Also quite long, finishing dry, chalky and mineral. Accessible now but has the dry extract and acid backbone to cellar long term. (92 pts.)

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Hi Howard, thanks for the note, I will wait on the few bottles I have based in this showing. I got a mixed case of 2011’s and not very much of each bottling.

Cheers brodie

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Nice note Howard, thanks. I’ve already had half of mine.

I’ll try to exercise more restraint. If I can’t, there’s always yours and Brodie’s…

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Thanks for the note Howard.
I need to try an '11, I’ve been busy plowing through '10s lately.
This sounds pretty nice already. Thanks.
Cheers.

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Are you coming around Howard, racy acidity in Chablis good, racy acidity in reds not so good?

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Dennis, let us know what you think '11 v '10. In their youth, I’m enjoying the acidity I’m picking up on the '11s in some ways more than for some '10s, even though, no doubt, '10 is a better vintage …

Brodie and Andrew, I’m happy to trade tasting my Forests for tasting your Les Clos …

Wayne, I’m actually a fan of acids in both white and red wines. Eg for Chardonnay, I think that’s where many NZ Chardonnays struggle. For reds, I’m happy with most 1996 Burgs, now that the acids have settled a little.

Cheers, Howard

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What is wrong with acid in reds? Love 1996 and 2010 red Burgs.

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+1
Big fan of '96.

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Hi Howard.
Nothing wrong with acid in reds. All wines need them to keep them fresh and focused as opposed to flabby or flat. To much acidity can make wine taste tart and sour. But the level of acidity needs to be in balanced with all the other components in a wine.
My comment to Howard (the other Howard) pertain to a couple of 1996 DRC’s we shared a couple a weeks ago. I thought they show to much acidity that was stifling the wines development, making them a bit shrill and austere for me but Howard had the view that the acidity added vigor, energy and countered the intensity of extract, fruit and some sweetness. It’s a good debate.

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I found the '11 green and bitter; the first time I’ve encountered a Dauvissat Forest I didn’t like. OTOH, I loved a '10 the other day. Perhaps the two '11’s I visited were flawed.