Leading light of the Chablis vineyards, the Chablis Grand Cru Les Clos 2023 by Vincent Dauvissat embodies the meeting of a legendary terroir and winemaking precision of a goldsmith. Here, chalk and an ancient sea converse in the glass, offering an expression of Chardonnay of majestic purity. The 2023 vintage, still youthful, already reveals a slender architecture, tightened by saline minerality and lifted by a bouquet of citrus and white flowers. Les Clos, Chablis’s most renowned slope, displays its stature and refinement without affectation, with that natural distinction that defines the great gastronomic wines. For the demanding connoisseur seeking emotion, for the epicurean looking for a clear and persistent aromatic trajectory, this cuvée summons the spirit of great limestone landscapes and promises a fascinating evolution in the cellar.

Assemblage et vinification

This dry white wine is made exclusively from Chardonnay, the sole grape of Chablis Grand Crus. The vines draw their sap from Kimmeridgian soils, rich in limestone marls and marine fossils, the geological matrix behind the sought-after saline and stony signature. The meticulous vinification relies on a dual approach: stainless-steel tanks to preserve the fruit’s brightness, and old barrels to round the texture without imprinting pronounced oak. The aim is clear: preserve the straightness, amplify the mineral resonance, and sculpt a precise palate that gains depth without losing its drive. Every action, from harvest to ageing, seeks to reveal the terroir with clarity so that Les Clos delivers its score with transparency and length.

Notes de dégustation

• Appearance : very pale straw with silver reflections, crystalline clarity and fine legs, announcing a straight structure and vibrant freshness.
• Nose : delicate and precise, it opens with lemon zest, grapefruit, hawthorn blossom and a marine register evoking oyster shell. A hint of damp chalk and an iodised breath mark the typicity of Kimmeridgian marls.
• Palate : precise entry, clean flesh, saline backbone. The acidic framework, perfectly integrated, stretches the material with uprightness and offers a striking length, where juicy citrus, stony tension and a savoury finish overlap.

Serving temperature and advice

Serve this Grand Cru at 11°C to reveal the aromatic clarity and the tactile finesse of its minerality. In its youth, serving in a wide white Burgundy-style glass will showcase the complexity of the bouquet and the breadth of the palate. A gentle decant or light aeration, without excess, lets the saline register unfold gracefully. Recommended cellaring potential: at least 5 years, so that the marine nuances, chalky depth and texture reach greater harmony. Store bottles on their side, protected from temperature fluctuations and light, to preserve aromatic integrity and tasting precision.

Food pairings

• Aperitifs : fine Claire oysters, rillettes of premium fish, preserved lemon tartlets with sea herbs.
• Starters : scallop carpaccio, sea bass ceviche, white asparagus topped with a light citrus sauce.
• Main courses : turbot with seaweed butter, poached lobster with citrus jus, free-range poultry with supreme sauce, glazed root vegetables.
• Cheeses : aged Comté, characterful dry goat cheeses, low-salt pressed tommes to let the minerality speak.
• Desserts : thin citrus tart, lemon shortbread with verbena, where acidity dialogues with the wine’s tension.

Occasions

Chablis Grand Cru Les Clos 2023, Vincent Dauvissat, accompanies with distinction :

• A gourmet seafood menu for a harmonious, precise match.
• A collector’s dinner, where mineral precision opens the procession of great white Burgundies.
• A connoisseur’s gift for someone seeking purity, energy and memorable length.

Characteristics

• Name : Chablis Grand Cru Les Clos 2023, Vincent Dauvissat
• Appellation : Chablis Grand Cru AOC
• Type : Dry white wine
• Vintage : 2023
• Grape : Chardonnay
• Terroir : Kimmeridgian limestone marls and marine fossils
• Winemaking : combination of stainless-steel tanks and old barrels to preserve the purity of the fruit
• Aromatic profile : citrus, white flower, damp chalk, iodised note
• Cellaring : minimum 5 years recommended
• Serving temperature : 11°C