3 rue de Chichée | 89800 CHABLIS

Tél. 03 86 42 14 62
Fax. 03 86 42 45 54

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The domain

Chablis - Great Burgundy Wine

The Domaine Jean & Sébastien Dauvissat

The Dauvissat family has owned the estate since 1899. The family’s vineyard holding extends to more than 11 hectares & planted with vines aged on average from 20 to 70 years (70 years for the ``Vieilles Vignes`` vintage). The cellars, which are located under a 17th century house (the former presbytery of Petit Pontigny), were enlarged in 1980, and house the wines at an average temperature of 10 to 15°C in summer and winter.

The Terroir

Chablis. Sedimentary basin vineyard

Chablis, in the north of Burgundy, is a sedimentary basin vineyard. What does this mean? That this depression zone was underneath the sea once upon a time & has gradually evolved with the materials that today make up the soil and subsoil of the Chablis vineyards.

History of the Domaine

The domaine encompasses slightly less than Over 11 hectares is mentioned elsewhere of vineyards. The Grand Cru vineyards are south-facing. The 1er Cru vineyards have a full southeast exposure and your village property faces northwest. All are hillside sites with an “argilo-calcaire” soil composition which is heavily marked by small stones that provide for excellent drainage. Of course, the entire vineyard surface is underlain by the Kimmeridgian limestone that makes Chablis one of the most unique wine-producing areas in the world. Harvest levels vary extensively according to age of the vines and vintage conditions. Levels for the village wine may reach 60 hectolitres per hectare in particularly generous years whereas the 1er Cru vineyards usually yield approximately 45 to 50 hectolitres per hectare. However, the old vines section of Vaillons (composed mostly of vines in excess of 65 years of age) frequently yield less than 25 hectolitres per hectare. The other vineyards are planted with vines between 20 and 40 years of age. The cellars of the Dauvissat domaine are equipped with the most modern materials. Fermentation and elevage of the village and premier cru wines occur for the most part in stainless steel. The old vines cuvee of Vaillons and the Les Preuses are partially barrel fermented and barrel aged with about 25% of the oak being new. The wines are traditionally bottled 18 to 20 months after harvest. On occasion, some of the other 1er Crus may also pass part of the elevage in barrels as well, particularly when harvest levels are low.