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TASTING NOTES: Tropical fruits on the nose. Dry and complex, but still a little more buttery than one would expect from a Chablis. This must be because of their use of oak.
FOOD PAIRINGS: White Meat & Fish in Butter/Creamy Sauce | Pasta , Tonkotsu Ramen | Tom Kha Gai
BRAND NAME: Domaine Vincent Dauvissat Camus
Since 1931, Dauvissat has been selling wine under their own label and they remain one of Chablis’ great traditionalists. As the torch has been passed down from generation to generation, little has changed here—the practices are still classic and remarkably similar to those used chez Raveneau. Dauvissat has always aged their wines in barrel, believing that this allows the wine to breathe during the élévage. As René Dauvissat said in 2002, “Oak is very important to Chablis. The synergy of air and wood adds character and also helps soften the wine. Without oak, Chablis is too hard, too austere.”
