Vincent Dauvissat
Summary
Vincent Dauvissat manages a 12-hectare family estate in Chablis, producing Chardonnay from grand cru parcels in Les Clos and Les Preuses, along with premier cru sites, all rooted in the region's distinctive Kimmeridgian limestone soils. The domaine's traditional approach includes temperature-controlled fermentation followed by extended aging in older oak barrels, with premier crus seeing 18 months total aging and grand crus receiving 24 months.
Heritage & Leadership
The Dauvissat family has worked the vineyards of Chablis for multiple generations, with Vincent Dauvissat currently leading the domaine. The estate operates under two labels: Domaine René et Vincent Dauvissat and Dauvissat-Camus. Vincent took over operations from his father René in the 1980s, continuing the family's focus on traditional Chablis production methods.
Vineyards & Wines
The domaine manages approximately 12 hectares of vineyards across several premier and grand cru sites in Chablis. Their holdings include parcels in the grand crus of Les Clos and Les Preuses, along with premier cru sites La Forest, Séchet, and Vaillons. The vineyards sit on the region's characteristic Kimmeridgian limestone soils, rich in fossilized oyster shells. All plantings are Chardonnay, adhering to the appellation regulations of Chablis.
Philosophy & Practice
Vincent Dauvissat maintains traditional winemaking practices, utilizing temperature-controlled fermentation in stainless steel tanks. The wines age in older oak barrels, typically ranging from 4-15 years in age, allowing for subtle oak influence while preserving the mineral character of Chablis. The domaine practices extended lees aging, with premier crus typically spending 12 months in barrel followed by 6 months in tank before bottling. Grand crus receive additional aging time, usually 18 months in barrel followed by 6 months in tank.