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Domaine Vincent Dauvissat

The ripeness in 2005 was already rushing ahead by mid-August, said Vincent Dauvissat, when some rain on the 15th created the conditions for the beginnings of rot. But good weather in September brought mostly noble rot, and acids stayed sound while sugars continued to rise. Still, Dauvissat added, "it was really too warm during the harvest. The wines were heavy and honeyed at the beginning, but they're tasting better now. Still, the '05s are not like the '02s: there's too much noble rot and surmaturite in 2005."Interestingly, Dauvissat was in no hurry to start the 2006 harvest when I visited him in mid-September-in contrast to some of his colleagues who had already started. "We have potential alcohol and sound acids now but the third dimension is not there yet," he told me. "We still need a bit more physiological maturity; the vines need to complete their vegetative cycle." (Vineyard Brands, Birmingham, AL; the Dauvissat-Camus label is imported by Classic Wine Imports, West Roxbury, MA)

From 2005 and 2004 Chablis (Nov 2006) by Stephen Tanzer

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2004 Chablis La Forest

Release Price: $44

Color: White

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