amazing. Unbelievable. Stunning. All the promise of 96 delivered in full–all too often premoxed, this wine is regal, beautiful and still so young. The 96 acidity has been somewhat tamed and I would not be surprised to see two more decades of improvement. Great citrus, chalk and minerals, all wrapped in acidity, this is truly grand cru wine. You can’t measure the finish because it does not end. Wow.
alan
Thanks for the note. We had this last year and while one highly experienced taster thought it was advanced because of low acidity two other pro’s thought it was the white wine of the night.
Hope my 07,08 and 10’s turn into something like this. Inspiring note.
Yeah, yeah, but did you like it??
A few years ago, I had the Dauvissat-Camus version of this wine, and it was so powerful that it pained [really hurt] my throat & my wisdom teeth to swallow it.
With a good cork - and nestled in a cool cellar - it might last forever.
Had this wine last Saturday (with an '03 Forest) and some 1996 and 1990 Nuits.) I thought I had opened a '96 Clos…but it was a Preuses…and it showed beautifully that night and for a couple days thereafter. Intense, honeyed/oystery and long finish. Still on the youngish side, in fact.
Nice to see we’re on the same quest/wavelength…on different coasts.
Very envious - I was looking forward to a Dauvissat '98 Les Clos at a tasting last week, and that ended up being horribly premoxed .
Supposedly, oxidized Dauvissat is a perfect match for Mama’s Steaks? (Of course, for me, anything is…).
Your team description makes me feel very old. Phil Jackson was the kid on that team, which was at its best while I was in college.
Had the 09 Clos with lunch today, a little fat and will never be the wine that that 96 Preuses is. Thanks for the note Alan, sounds wonderful.
Best Regards
Jeremy
Stuart, I am a huge Phil Jackson fan (both as a player and a coach), and I remain hopeful that Dolan will throw a silly amount of money his way this off-season to bring him back to NYC.
I liked him better as a player. I was a Knicks’ fan then. I didn’t move to Philadelphia for five more years.
Hi Alan,
Sounds fantastic! I haven’t had so many problems with the '96 Preuses, but every bottle I’ve tried of the '96 Clos (from different sources) over the past few years has been shot. But that’s relaly the only Dauvissat I’ve had regularly premoxed. I had that Preuses about a year ago and also loved it. Very nice to see your take on it.
Cheers,
-Robert
Has anyone tried the Dauvissat Clos '95 recently? Curious as to your thoughts might be…
having had the pleasure of trying this wine twice, first time 3-4 years ago and last time last year i completely agree. preuses in hands of dauvissat requires 14+ years of aging. the 98 vintage was also in the same vein.
last night a bottle of the 04 was quite young and for the vintage (very high yields) was super concentrated. everyone thought 02. not b/c of advanced aging but simply b/c of concentration and power. Vincent has really over delivered with 04s. la forest is almost as good and a wine that i went back and purchased more bottles to add to an already good size stash…
Haven’t had the 1996 Preues, just Forest. Preuses is easily my favorite of the Dauvissat vineyards and a 2000 a few weeks ago was a star.
Drank my last bottle 6 months ago. I concur greatly.
4 of my 6 bottles were outstanding. One was slightly oxidized and one was premox.
Thanks for the memory!
I’ll go a step further and say that I know of no better wine made in Chablis, year after year, than his Preuses.
As good as the '96 Forest can be, I can only imagine the Preuses. Hopefully you have more Alan.
Alan, thanks for the note. My wife bought me an 07 a few years back which is safey cellared. I really like the Dauvissat wines and the 95 Clos we drank several months ago was in a terrific place.
Not the Clos, but the '95 Preuses…not that long ago.
12/10: real nice; not rich and generous and needed lots of aeration…then a lean honeyed, minerally version…not a hedonist’s wine. Will hold till whenever you want.
FWIW, I try never to touch a Dauvissat wine under 10 years from the vintage, as I know what that minimum can do…and, if possible, try to not touch one until 15 years from the vintage. I’ve seen what that age can do to make them real beauties.
I have one '95 Clos, and plan to keep it a few more years.