Jean Dauvissat Pere et Fils Chablis 1er Cru ‘Fourchaume’ 2016
Fourchaume is the best known of the Chablis premier crus, perhaps because it is an extension of the Grand Cru vineyards, and benefits from a similar Right Bank exposition. Round, mature fruit, crystalline purity, sweet, lemony acidity classic cool river rock minerality. A classic Chablis premier cru.
DOMAINE JEAN DAUVISSAT PERE ET FILS
There’s a new kid on the block. And it’s pretty exciting news for Elden Selections.
Fabien Dauvissat, son of Jean Dauvissat (no, not that Jean Dauvissat) took charge of his father’s considerable Chablis domain, and proceeded to make some radical changes. His father was first and foremost a grape farmer. On nearly 53 acres and 53 different parcels ranging from Petit Chablis to Premier Cru over seven different communes, he produced quality grapes for a big negociant house. But Fabien has different ideas. He is one of a generation that sees the value in producing not just good Chablis, but great Chablis. So he has taken the domain organic, using only copper and sulfur, no weed killers, no chemical fertilizers and no systemics.
Chardonnay is famous for rampant yields, and so the primary job of the vigneron here is to keep those yields at a level that lets the grapes ripen and sugars concentrate. They only viable way to do this is to prune the vine during the winter so that it will only produce a certain number of grape bunches. Sounds easy, but a lot can happen between the winter pruning and the harvest the following autumn. Shoot for 60 hl/ha, and you might get 40.
The best producers will tell you that quality is all about taking risks. And Fabien is fully aware of the gamble. But in the process, by reducing the volume of wine produced on the domain in his father’s days to the levels he targets now, he has made himself a considerable reputation for a winemaker barely into his 30s.
Petit Chablis 0.38 acre
Chablis 42 acres
Chablis 1er Cru ‘Cote de Lechet’ 4.78 acres
Chablis 1er Cru ‘Fourchaumes’ 1.44 acres
Chablis 1er Cru ‘Montmains’ 1.83 acres
Chablis 1er Cru ‘Homme Mort’ 0.36 acre
Chablis 1er Cru ‘Vaillons’ 2 acres
BURGUNDY 2015 VINTAGE
We have resisted writing the Elden Selections Burgundy 2015 harvest report until now (April 2017), mainly to let the hub-bub and hyperbole settle down, but more importantly to be sure that the claims we are about to make are justified. We’ve seen too many vintages vaunted as ‘the year of the century’, when really the wines simply showed well young. Burgundy 2015 is a truly extraordinary vintage. The reds are rich, ripe, balanced and powerful. And from all over the region they express chiseled, focused terroir. Despite their youthful seductive charm, these are wines to keep, with serious ripe tannins already melted into explosive fruit.
Comparisons have been drawn with the 2005 vintage, though there is more concentration in the 2015s than in the 2005s. Like a caterpillar changing to a butterfly, great vintages often go to sleep in the bottle. And 2005 is just reawakening from several ‘dumb’ years. It’s been worth the wait. The wines have metamorphosed. 2015 might be similar. And if the comparison is apt, investors in 2015 should appreciate the youthful beauty of this great vintage now, but be prepared to be patient.
That said, 2005 was no ‘year of the century’. But 2015 is also being compared to 1990, which arguably was. And I hear that Michel Lafarge, one of Burgundy’s respected elders, says he remembers drinking 1929s, and he draws parallels. The whites are a bit more uneven, and early reports claimed that the vintage lacks acidity. Certainly, these are wines which are riper and more luxuriant than the exquisite purity of 2014 white Burgundy. But there is no risk that well-made wines will be overly ample or flabby. The best wines will have benefited from the barrel. Comparisons are drawn to 1985, one of the great vintages in white.
The heterogeneity in 2015 white Burgundy is due to the tricky growing season, which was mostly hot and dry, but which cooled significantly in September. Was it better to pick early or late? And did the wine deserve more or less barrel aging? These are questions which will be answered producer-by-producer, bottle-by-bottle over the coming years. But what is clear is that they 2015s are concentrated, fresh and structured.
We believe that to understand a vintage, it is important to look at the weather. Because Burgundy is a single-grape wine, the only thing that changes from year to year in a producer’s vineyard is the weather. So we look for patterns and try to analyze what makes a good year, a bad year…and in this case, an excellent year.
The winter of 2014-2015 was uneventful. It was never really cold, but when it was, it was dry. Mostly it was mild, so we had more rain than snow. We would need the replenished water reserves in the long hot summer ahead.
April was warm and dry, and bud-burst took place early. Mornings in May were sunny, afternoons cloudy, and overall cool and dry. The vines began to flower in the last week of the month, so we knew we were looking at a harvest in early to mid-September.
In early July, the mood started to mount towards hopeful. The weather had been steady, dry and cool. But slowly during the month, temperatures began to rise, and in the last week of July hit 30C. The flowering had been successful, so there was a good crop on the vines.
Day after day of warm dry conditions brought drought considerations into play. But no hail for once! August continued in this way. Hot and dry. A little welcome rain later in the month, but just enough to keep the stress levels down. But no storms or hail. And extremely healthy fruit on the vine. No rot, no mildew, no odium. The mood was optimistic, even euphoric.
Harvest ostensibly started the first Monday of September. And days later the weather broke, and a cool period set in for ideal harvest conditions, stabilizing acidity levels. It stayed this way until September 12th when the first serious rain in two months fell in the southern part of the region. Harvest was disrupted for a few days, but the 19th, it was pretty much all over.
CHABLIS and the GRAND AUXERROIS
Located near the city of Auxerre in the department of Yonne, the Chablis vineyards lie on slopes above valleys that feed into the Serein river. Vines date of course to the Roman era, but in the 12th century, the Cistercian monks from the abbey of Pontigny developed serious cultivation. The Chablis appellations (Petit Chablis, Chablis, Chablis Premier Cru and Chablis Grand Cru) form a qualitative pyramid of which the Grand Cru appellation forms the apex.
Petit Chablis, which is the local equivalent to the regional appellation 'bourgogne', comes from vineyards on either side of the river, usually on the edges of Chablis production or on the plateaus above the valleys. They can vary wildly in quality.
Chablis (or 'tout court' as the locals say) is the local equivalent of the village appellation, and is generally found on the edges of the premier cru production.
Chablis premier cru vineyards are generally situated above the valleys on slope with ideal exposition. They almost always are planted on the chalky kimmeridgian clay. Left bank and the right bank minerality are the most obvious ways to categorize these wines.
Chablis grand cru comes from vineyards to the north-east of the town of Chablis on the right bank of the Serein facing the sun at altitudes of 100-250 meters. The Grand Cru climats form a continuous band along the upper part of the valley from Bougros in the north-west, through Preuses, Vaudésir, Grenouille, Valmur and Les Clos to Blanchot in the south-east.
The appellation Chablis includes a total of 89 premiers crus and 6 grands crus.
Producing communes: Beines, Béru, Chablis, Fyé, Milly, Poinchy, La Chapelle-Vaupelteigne, Chemilly-sur-Serein, Chichée, Collan, Courgis, Fleys, Fontenay-Près-Chablis, Lignorelles, Ligny-le-Châtel, Maligny, Poilly-sur-Serein, Prehy, Villy et Viviers.
Chablis is often pale in color, ranging from white gold to greeny gold, and it should be limpid, brilliant and fat. The nose is often discreet in youth, but is marked by freshness, dusty minerality, grassiness and white floral notes like acacia or honeysuckle. Extremely distinctive chalky minerality (coming from a streak of kimmeridgian clay running through the region) carries the fruit on the palate, making a good Chablis very persistent in length. There are distinct differences between 'left bank' (of the river Serein) and 'right bank', having mostly to do with hours of exposition to the sun. Left bank wines have an almost severe minerality (much loved by the locals) whereas right bank Chablis is rounder, riper. Either however should be easily recognized as unmistakeably Chablis to any discerning taster. The premiers crus and grands crus are set apart because they generally have a higher concentration of the kimmeridgian as well as prime exposition. The grands crus are the best example of this. They are all grouped together in an amphitheater-shaped heat trap and, come harvest time, invariably have that half degree more potential alcohol than other vineyards in the zone.
No French wine-growing area has its reputation more firmly allied to its geology. The main substrata is jurassic limestone (specifically, kimmeridgian clay) laid down some 150 million years ago. The rock contains deposits of tiny fossilized oyster shells which remind us that Burgundy once lay beneath a warm ocean. This is the same rock that much of Champagne is planted upon, and it is the same rock through which the Channel Tunnel is bored, as this geologic vein makes its way into south-east England.
White wines only - Chardonnay (known locally as " Beaunois ")
Production surface area :
1 hectare (ha) = 2.4 acres
Grand Cru: 104.07 ha
Premier Cru :776.08 ha
Chablis : 3,256.81 ha
Petit Chablis: 843.32 ha
Chablis is aromatically highly complex and very adaptable with food. Good matches include oysters and shellfish, as well as fish, grilled or in sauce. The more mineral versions (left bank) go well with quality poultry or veal. The more open and round variations (right bank) are locally drunk with the traditional dishes like andouillettes (tripe sausages) and of course, the Burgundian specialty par excellence, escargots (snails). Another local specialty is jambon au Chablis, thick-sliced cured ham braised in Chablis and cream. Chablis can also tackle the wine-killer, asparagus. It also goes well with creamy goat cheeses, as well as mountain cheeses like Beaufort, Comté, or Emmental.
On the label, the appellation Chablis 1er Cru may be followed by the name of a specific vineyard, known as a climat.
These climats are often inclusive. The 17 bigger classified climats have names which the producers opt to use more often:
Mont de Milieu - Vallée de Chigot
Montée de Tonnerre - Chapelot, Les Chapelots, Pied d’Aloup, Sous Pied d’Aloup, Côte de Bréchain
Fourchaume - Vaupulent, Vau Pulan, Les Vaupulans, La Fourchaume, Côte de Fontenay, Dine-Chien, L’Homme Mort, La Grande Côte, Bois Seguin, L’Ardillier, Vaulorent, Les Quatre chemins, La ferme couverte, Les Couvertes
Vaillons - Sur les Vaillons, Chatains, Les Grands Chaumes, Les Chatains, Sécher, Beugnons, Les Beugnons, Les Lys, Champlain, Mélinots, Les Minos, Roncières, Les Epinottes
Montmains - Les Monts Mains, Forêts, Les Forêts, Butteaux, Les Bouts des Butteaux, Vaux Miolot, Le Milieu des Butteaux, Les Ecueillis, Vaugerlains
Côte de Léchet - Le Château
Beauroy - Sous Boroy, Vallée des Vaux, Benfer, Troesmes, Côte de Troesmes, Adroit de Vau Renard, Côte de Savant, Le Cotat-Château, Frouquelin, Le Verger
Vauligneau - Vau de Longue, Vau Girault, La Forêt, Sur la Forêt
Vaudevey - La Grande Chaume, Vaux Ragons, Vignes des Vaux Ragons
Vaucoupin - Adroit de Vaucopins
Vosgros - Adroit de Vosgros, Vaugiraut
Les Fourneaux - Morein, Côte des Près Girots, La Côte, Sur la Côte
Côte de Vaubarousse
Chaume de Talvat
Côte de Jouan
Les Beauregards - Hauts des Chambres du Roi, Côte de Cuissy, Les corvées, Bec d Oiseau, Vallée de Cuissy
On the label the following climats are classified as grand cru: