Background information


  • General information: Dauvissat's fruit is harvested by hand and is not destemmed. Eighty percent of the grapes are fermented in stainless steel and 20% are barrel fermented. Selected yeasts are sometimes used. The elevage takes place in barrels, but only a few of which are new. The elevage lasts 8 to 18 months depending on the vineyard. Clos and Preuses generally get 16-18 months in barrel, but the US cuvees of Vineyard Brands generally are bottled after 13-14 months in barrel. See below. Dauvissat does not use batonnage and prefers to avoid fining the wines if they will clarify naturally. No information on sulfur usage or cork treatments is available at this time.

NOTE: US consumers should be aware that, contrary to the statements of Vincent Dauvissat which have been repeated by various wine critics, including Burghound, the wines appearing under the R&V Dauvissat and Dauvissat-Camus labels are NOT identical. The US cuvee of the R&V Dauvissat wines (imported by Vineyard Brands) is apparently bottled at least 3 to 4 months before the european versions of the same wine and the Dauvissat-Camus labeled wines (imported by Grape Expectations and Classic Wine Imports.) The Vineyard Brands versions of the Dauvissat wines are typically bottled in November of the year following the vintage and are usually offered for sale in December of the year following the vintage. The European version of the same label and the Dauvissat-Camus wines spend an additional 3 to 4 months in oak and are usually bottled in February or March of the second calendar year following the vintage. Additionally, according to Steven Tanzer, in the past some of the Vineyard Brands' cuvees have been filtered, whereas the later bottled cuvees are generally not filtered. Be aware that the finished wines that have been reviewed in Burghound, IWC and Wine Advocate which have been tasted at the estate have had an additional 3 to 4 months in barrel (and may be unfiltered cuvees) and thus are not identical to the Dauvissat labeled wines bearing the Vineyard Brands strip labels. Whether the Vineyard Brands cuvees are better or worse than the others from a premox perspective remains to be determined. It is certainly arguable that less time in wood may mean that the wines are less likely to suffer premox in the long run. (N.B. note that the wines from Leflaive and Roulot spend only 12 months in barrel and the rest of their elevage in stainless steel). But the important point is that Vineyard Brands is not "identical" to the others. [Don Cornwell]

Wines

1985

  • Chablis Clos (Sept 2006): no oxidation, fresh and stunning, at least a decade of life ahead. (J. Gilman)

1989

  • Chablis Forest (07 Jul 2006): no oxidation and absolutely stunning, particularly for the vintage [Don Cornwell]

1990

  • Chablis Clos(8 Feb 2011): Dauvisst-Camus label: a great wine. See 95-2000 Retrospective Notes. [Don Cornwell]
  • Chablis Preuses(28 Apr 2005): excellent, no oxidation [Carl Steefel]
  • Chablis Preuses(May 2010): perfect still; a great wine! [Stuart BH Niemtzow]
  • Chablis Preuses (8 Feb 2011): not oxidized and absolutely fabulous wine. See 95-2000 Retrospective Notes [Don Cornwell]

1992

  • Chablis Clos(Jan 05): wax capsule, not oxidized, exotic and wonderful [Frank Drew]
  • Chablis Preuses (May 2006): European cuvee- not oxidized and stellar bottle- years of life ahead. (J. Gilman)

1995

  • Chablis Clos(2005): tasted several times, some great, several oxidized from 375 bottles [Alan Weinberg]
  • Chablis Clos(28 Apr 2005): excellent [Carl Steefel]
  • Chablis Clos(9 Feb 2006): (Vineyard Brands label) not oxidized; excellent wine [Don Cornwell]
  • Chablis Clos(2005 -2006) All Justerini and Brooks Dauvissat Camus - Drunk 9 bottles of this over the past year oonly one showed the slightest hint of oxidation, others still babies, but delicious [Will Gau]
  • Chablis Clos(June 2009) not oxidized gained power over the course of lunch...excellent (Suzanne Camhi)
  • Chablis Clos(August 2009): Drinking very well right now; no hints of PMox (MSaviage)
  • Chablis Clos(December 2009): No hints of pmox - still young and could use more time
  • Chablis Clos(Feb. 2010 ): no hints of oxidation, even young ( 375 ml ) [Rainer Guntermann]
  • Chablis Clos(Sept 2010): 2 bottles, not oxidized, both fabulous [R Younger]
  • Chablis Clos(Jan 2011): Dauvissat-Camus label - not oxidized, still fresh and in a perfect drinking state (MSaviage)
  • Chablis Clos(Feb 2011): Dauvissat-Camus label - darker color than a bottle a month ago; not oxidized but drink up (MSaviage)
  • Chablis Clos(August 2011): Dauvissat-Camus label - not oxidized; med gold color, fresh and wonderful (MSaviage)
  • Chablis Clos (Oct 2011): Magnum, R&V label. Not oxidized and magnificent [David Honig]
  • Chablis Clos(Jan 2012): Dauvissat-Camus label - not oxidized; med gold color, could use more time in the bottle but drinking very well right now (MSaviage)
  • Chablis Clos (6 July 2012): not oxidized, wonderful wine, could almost match the brilliant Raveneau Clos 95 of that same evening [Gilles Huygen]
  • Chablis Clos (October 2013): young, vibrant and delicious; improved with long, open aeration; very soft cork [Stuart BH Niemtzow]
  • Chablis Forest(28 Apr 2005): excellent [Carl Steefel]
  • Chablis Forest(2005-2006) - All Justerini and Brooks Dauvissat Camus - Drunk a whole case of this, no problems, all great bottles of Chablis at their peak [Will Gau]
  • Chablis Forest(Oct 2006): Not oxidized, fabulously intense, knockout wine [Frank Drew]
  • Chablis Forest(Dec 2009): Not oxidized, really terrific bottle (Frank Drew)
  • Chablis Forest(Jan 2010): Oxidized and not drinkable [Alan Weinberg]
  • Chablis Forest(May 2010): Great wine at its peak or slightly beyond [Alan Weinberg]
  • Chablis Forest(Oct 2010): Camus label. Ethereal. Enchanting. Transcends the vintage. Grand cru quality in every respect other than weight. Did I mention it wasn't oxidized? [David Honig]
  • Chablis Sechets (Nov 2006- chez Dauvissat): not oxidized, fresh, focused and glorious. (J. Gilman)
  • Chablis Preuses(Oct 2015): (375 ml) young, (open aeration for hours as it was closed at first) vibrant deep and long, and showed best the next a.m. [Stuart BH Niemtzow]

1996

  • Chablis Clos(Nov 2005): (375 ml) 2 bottles: one great; one oxidized. The one that was good had a "1993" cork; the other a "1996" [Stuart BH Niemtzow]
  • Chablis Clos(9 Feb 2006): (apparently European cuvee) not oxidized, extraordinary wine [Don Cornwell]
  • Chablis Clos(Aug 2005): All Justerini and Brooks Dauvissat-Camus - Not oxidized, still very young and vibrant [Will WineBum Gau]
  • Chablis Clos(Dec 2005): All Justerini and Brooks Dauvissat-Camus - No oxidation, drunk too early [Will WineBum Gau]
  • Chablis Clos(Feb 2006- Mar 2007) All European cuvees: Tight, tensile and properly young and racy bottle served alongside the forward '96 Preuses in Feb '06; Mar 2007 (from same case)- Identically forward and soft showing to the Preuses the year before- right now a lovely drink, but in need of quick consumption- 1st stage of premature oxidation. (J. Gilman)
  • Chablis Clos(August 2007): (375 ml) young, vibrant and showed best the next a.m., when still in the glass; would have been no oxidation; still fairly primary [Stuart BH Niemtzow]
  • Chablis Clos(Dec 2007) not oxidized - painfully young (R DeAngelo)
  • Chablis Clos(07 April 2008): still vibrant with no signs of oxidation (I. Hickman)
  • Chablis Clos(Sept 2008, June 2009 and Nov 2009): three R&V-label bottles from three different sources; no oxidation; years of life left [David Honig]
  • Chablis Clos(March 2009): not oxidized (European cuvee) R DeAngelo
  • Chablis Clos(June 2009) not oxidized had the 95 at the same time the 95 won by a slight edge...excellent (Suzanne Camhi)
  • Chablis Clos(August 2009): (375 ml) young, vibrant and maturing; nearing being open for business [Stuart BH Niemtzow]
  • Chablis Clos(27 Aug 2009): Dauvissat Euro labels and wax capsule-not oxidized, utterly brilliant and one of the best wines of the year. [Don Cornwell]
  • Chablis Clos( Dec 2009-Feb 2010): four bottles all Dauvissat-Camus labels from the UK: every one of these bottles was far more mature and advanced than the others I have had (with US and UK Dauvissat labels). One bottle was incredible fully mature Chablis. A second was almost fully mature but not quite as exceptional. Two were advanced, oatmeal-dominated bottles and clearly on the borderline for premature oxidation. [Don Cornwell]
  • Chablis Clos(Feb. 2010 ) apparent oxidation, very golden colour ( 375 ml ) ( Rainer Guntermann )
  • Chablis Clos(3 Mar 2010): (Vineyard Brands label) not oxidized; considerable acid and minerality but little detectable fruit/substance on the mid-palate [Don Cornwell]
  • Chablis Clos(8 May 2010): (Dauvissat-Camus label from Europe) -absolutely fabulous bottle; not oxidized [Don Cornwell]
  • Chablis Clos(July 2010): (375 ml) young, vibrant and maturing; less nearing being open for business than the one in August 2009, but really nice wine, esp. vis a vis the 1999 of the same, which was quite good [Stuart BH Niemtzow]
  • Chablis Clos(16 Aug 2010): (Vineyard Brands label) not oxidized but close to mature [Don Cornwell]
  • Chablis Clos(5 Nov 2010) (Vineyard Brands label): not oxidized, almost fully mature and fabulous wine [Don Cornwell]
  • Chablis Forest(Apr 2010): (375 ml) Clearly oxidized [Stuart BH Niemtzow]
  • Chablis Clos(8 Feb 2011): (Euro label with metal capsule purchased in UK in 2006): completely oxidized. See 95-2000 Retrospective Notes. [Don Cornwell]
  • Chablis Clos(20 June 2011): Wonderful wine with absolutely no signs of oxidation [Howard Horwitz]
  • Chablis Clos(July 2011): not oxidized and absolutely stunning. [Stu Jakub]
  • Chablis Clos(16 Oct 2011): Another stellar showing. No sign of oxidation [Howard Horwitz]
  • Chablis Clos(June 2013): (375 ml) oxidized notes; not good...but not undrinkable. I'd say this is "slightly oxidized", as others describe [Stuart BH Niemtzow]
  • Chablis Clos(October 2013): (375 ml) forward and beautiful; can there be any explanation for such variation within the same case/cache than the seal? [Stuart BH Niemtzow]
  • Chablis Forest(Jul 2005): slightly oxydized, corresponding to Bernard Roths description [Odd Rydland]
  • Chablis Forest(Oct 2005): (375 ml) at first very advanced and odd with darkish color; later clearly oxidized [Stuart BH Niemtzow]
  • Chablis Forest(8 Dec 2005): (Dauvissat-Camus label) was slightly oxidized, a bit nutty as a consequence, but good acid kept it lively [Bernard Roth]
  • Chablis Forest(Jan 2006): (375 ml) young, vibrant and showed best the next a.m., when still in the glass; would have been great if not killed in childhood [Stuart BH Niemtzow]
  • Chablis Forest(Feb 2006): no oxidation, pale color, very fresh, young, ultra-bright lemony acidity [Frank Drew]
  • Chablis Forest(16 Mar 2007): (European cuvee) not oxidized; excellent wine. Two other bottles in last 2 months also not oxidized [Don Cornwell]
  • Chablis Forest(07 April 2008): darker colour & clear signs of oxidation [I. Hickman]
  • Chablis Forest(Oct-Dec 2008): four bottles (all Euro cuvee), two oxidized and two brilliant and youthful [Don Cornwell]
  • Chablis Forest(27 Mar 2009): ((Euro cuvee) not oxidized and brilliant wine [Don Cornwell]
  • Chablis Forest(19 Apr 2009): (Euro cuvee) completely oxidized -- a total of 3/6 from this box [Don Cornwell]
  • Chablis Forest(16 Jan 2010): (Dauvissat-Camus label) completely oxidized [Joe Floren]
  • Chablis Forest(16 Jan 2010): (Dauvissat-Camus label) not oxidized - light to med gold color; aged chablis nose... citrus, stone; decent acidity upon open and built over 3 hours to a peak, then was only mildly interesting after that. (MSaviage)
  • Chablis Forest(Apr 2010): (375 ml) Clearly oxidized [Stuart BH Niemtzow]
  • Chablis Forest(Jan 2011): Dauvissat-Camus label - dark gold color with "oxidized nose" right off the bat - but I wouldn't call this "premox" - rather, it's at a very mature state with still a complex structure and lots of acidity - the wine got better over 3 hours (MSaviage)
  • Chablis Forest(Feb 2011): Young. Light gold. Meyer lemon, burre blanc, sea shell, flowers. Honey note after a few hours, nut the next day. Outstanding. First from case. (PBortin)
  • Chablis Forest(June 2011): Dauvissat-Camus label - younger and fresher than the January bottle; mature nose but not pre-mox'd - great acidity and long finish (MSaviage)
  • Chablis Forest(June 2011): Dauvissat-Camus label - darkest color of the bottles I've had, totally shot with no spine or structure; poured down the drain (MSaviage)
  • Chablis Forest(June 2013): (375 ml) oxidized-- and corked..quite a treat! [Stuart BH Niemtzow]
  • Chablis Preuses(16 Mar 2006) (European cuvee with yellow wax capsule)- not oxidized in the slightest, very youthful color and vibrant acidity with surprisingly compelling fruit and minerals--decade plus left [Don Cornwell]
  • Chablis Preuses(19 Nov 2006): (Dauvissat-Camus label) - not oxidised at all, super wine [P Sidebotham]
  • Chablis Preuses(Feb 2006) (European cuvee): beginning to oxidize- chicken stock and beeswax nose, soft finish with no grip or length. Still a good drink, but consume soon. [J. Gilman]
  • Chablis Preuses(Apr 2009): Stunningly good and did not fade throughout a long meal [David Honig]
  • Chablis Preuses(May 2009): (375 ml) young, vibrant and showed best the next a.m.,; IMO the best Chablis has to offer: the Preuses by Dauvissat. [Stuart BH Niemtzow]
  • Chablis Preuses(Feb 2010): not badly oxidized, but darker than it should have been, very nutty and atypical for Chablis, but quite enjoyable [Alan Weinberg]
  • Chablis Preuses(8 Feb 2011): (Euro bottling with short yellow wax capsule)--fabulous wine, not oxidized. See 95-2000 Retrospecctive Notes. [Don Cornwell]
  • Chablis Preuses(6 Jun 2011): (Euro bottling with metal capsule purchased in France): not oxidized and truly impressive. [Don Cornwell]
  • Chablis Preuses (Feb 2012): (375 ml) Seemed oxidized from the start. Next day in open decanter much better, though still odd. See Alan Weinberg's description from 2/10. Clearly something wrong. Cork extremely rigid, FWIW. Great example of a Preuses when left in open decanter for 1/5 days. So, this was really "reduced" , not oxidized..
    Caveat emptor!! [Stuart BH Niemtzow]
  • Chablis Sechet (April 2009): not oxidized and drinking beautifully [droch]
  • Chablis Vaillons(Feb 2006): medium yellow color, tart acidity, minerals, plenty of life left, no oxidation [HCSharf]
  • Chablis Vaillons(7 Mar 2006): (European cuvee) not oxidized, bright and youthful [Don Cornwell]
  • Chablis Vaillons(22 Mar 2006) - Justerini and Brooks Dauvissat Camus - Badly oxidized [Will Gau]
  • Chablis Vaillons(22 Mar 2006) - Justerini and Brooks Dauvissat Camus - Opened to replace above - also oxidised though not quite as badly as the first [Will Gau]
  • Chablis Vaillons(Dec 2006): (European cuvee) two bottles not oxidized, very youthful [Don Cornwell]
  • Chablis Vaillons(14 April 2007): oxidized
  • Chablis Vaillons (Nov 2010): Not oxidized; very bright, minerally, and precise; VB bottle [Frank Drew]
  • Chablis Vaillons (June 2015): At the domaine. Fantastic. Exactly as it should be with notes of sous bois, toasted hazelnuts and cut straw. Almost piercing acidity and wonderful complexity. Not a trace of oxidation. [Robin Kick]

1997

  • Chablis Clos(28 Apr 2005): completely oxidized [Carl Steefel]
  • Chablis Clos(07 April 2008): heavily oxidized and had a little TCA too. [I. Hickman]
  • Chablis Clos(July 2009): No signs of oxidation, plenty of minerals, good fruit, viscous, very good, but could use more time. [Hillard Sharf]
  • Chablis Clos(07 Feb 2011): oxidized [I.Hickman]
  • Chablis Forest(07 April 2008): no real signs of oxidation, but not impressive either - rather stinky and lacks cohesion. (I. Hickman)
  • Chablis Forest(December 2009): not oxidized - From a magnum [Julien Martel]
  • Chablis Forest(07 Feb 2011): no oxidation, in excellent condition. [I. Hickman]
  • Chablis Sechet(6 Feb 2006): (375 ml, 4 bottles) nearly completely oxidised [Rainer Guntermann]
  • Chablis Vaillons(May 2006): (375 ml) no signs of oxidation; improved the next day; good Vaillons; I'd drink this 2007-2010 [Stuart BH Niemtzow]
  • Chablis Vaillons (July 2006): (375 ml) no signs of oxidation; improved the next day, though seemed close to peak day one; good Vaillons; I'd drink this 2007-2010; delicious [Stuart BH Niemtzow]
  • Chablis Vaillons (January 2016): oxidized, though not likely "premature" at this point; should have listened to the guy posting in 2006. [Stuart BH Niemtzow]

1998

  • Chablis Clos(17 Nov 2005): (375 ml) perfect [Guillaume Deschamps]
  • Chablis Clos(24 Mar 2008): Not oxidized, still very young and fresh [J.P. Remon]
  • Chablis Sechet (Oct 2013): Fine [JP]. A second bottle also great [JP]
  • Chablis Forest(March 2009): no signs of oxidation; improved with 4-5 hours of aeration and was equally good the next day; [Stuart BH Niemtzow]
  • Chablis Forest (April 2009): Not oxidized, drinking well right now [Keith Akers]

1999

  • Chablis Clos(9 Feb 2006): European cuvee - not oxidized [Don Cornwell]
  • Chablis Clos(Nov 2006): European cuvee: wide open and soft and fraying on finish- 1st stage premature oxidation. Good drink for next year or two. (J. Gilman)
  • Chablis Clos(22 Jul 2009): not oxidized [Steinar Midttømme]
  • Chablis Clos(Dec 26 2009): R&V Dauvissat label; not oxidized; stunning [Gregg Ushiroda]
  • Chablis Clos(July 2010): not oxidized; not super structured for the long haul, either and not as vibrant as the 1996 the same night, but good on its own. [Stuart BH Niemtzow]
  • Chablis Clos(Dec 30, 2010): R&V Dauvissat label; not oxidized; vibrant and beautiful [Gregg Ushiroda]
  • Chablis Clos(8 Feb 2011): Euro cuvee -- not oxidized. See 95-2000 Retrospective Notes. [Don Cornwell]
  • Chablis Forest(Nov 05): Dauvissat label, oxidized [O.Rydland]
  • Chablis Forest(Dec 05): Dauvissat label, not oxidized [O.Rydland]
  • Chablis Forest(Sep 02): not oxidized [Steinar Midttømme]
  • Chablis Forest(Jun 05): not oxidized [Steinar Midttømme]
  • CChablis Forest(Apr 07): oxidized [Steinar Midttømme]
  • Chablis Forest(Dec 09): oxidized, though it took a while to figure that out, so it was close. [Stuart BH Niemtzow]
  • Chablis Forest(May 08): one oxidized and one young and fresh [Steinar Midttømme]
  • Chablis Forest(May 10): very young, crisp and mineral, no oxidation [J. Prandi]
  • Chablis Forest(Mar 2011): wine was ok, though it had some oxidative notes; not sure whether it is just a character of the wine or... [Stuart BH Niemtzow]
  • Chablis Forest (April 2015 ): not at all oxidized. [Stuart BH Niemtzow]
  • Chablis Preuses(April 2015): Oxidized. [Ryan Saccomano]
  • Chablis Sechet(Aug 2005): (Dauvissat-Camus label) not oxidised [WK Choy]
  • Chablis Sechet(Oct 2010): not at all oxidized. Excellent. [Stuart BH Niemtzow]
  • Chablis Sechet(Dec 2011): not at all oxidized. Excellent. [Stuart BH Niemtzow]
  • Chablis Sechet(Dec 2013): not at all oxidized. [Stuart BH Niemtzow]
  • Chablis Vaillons(Jan 2006): Dauvissat label, not oxidized [J. Prandi]
  • Chablis Vaillons(Jun 2009): Beautiful/ delicious.....getting near ready, but very vibrant.[Stuart BH Niemtzow]
  • Chablis Vaillons (Mar 2010):Not oxidized; pretty much ready to go.[Stuart BH Niemtzow]
  • Chablis Vaillons (Aug 2013):Not oxidized; pretty wine, balanced, saline.Mature, but no hurry. [Stuart BH Niemtzow]
  • Chablis Vaillons (Mar 2014):Not oxidized; pretty wine, balanced .Mature, but no hurry. [Stuart BH Niemtzow]

2000

  • Chablis(Apr 26, 2006) not oxidized [Michael Lux]
  • Chablis(Jan 2008) not oxidized - very good villages (R DeAngelo)
  • Chablis Clos(07 Jul 2005): not oxidized; stunning wine [Don Cornwell]
  • Chablis Clos(05 Nov 2005): not oxidized [Odd Rydland]
  • Chablis Clos(18 Jun 2007): not oxidized; brilliant wine. [Don Corwnell]
  • Chablis Clos(July 2007 Dordogne, France): not oxidised [Nigel Groundwater]
  • Chablis Clos(March 1, 2008) Oxidised [N. Dessouky]
  • Chablis Clos(07 April 2008): not oxidized and in excellent condition. (I. Hickman)
  • Chablis Clos(Sept 2008) Not oxidized [David Honig]
  • Chablis Clos(28 Apr 2009): (from Euro cuvee 375 ml) not oxidized and brilliant again [Don Cornwell]
  • Chablis Clos(3 May 2009): (Euro cuvee 375 ml): not oxidized and nearly as good as above [Don Cornwell]
  • Chablis Clos(29 May 2009): (Euro cuvee 375 ml): not oxidized and again super wine [Don Cornwell]
  • Chablis Clos(June-August 2009): (three more Euro cuvee 375 ml bottles): oone oxidized, very youtfhul [Don Cornwell]
  • Chablis Clos(June 4, 2009) oxidized [Bill Lawrence]
  • Chablis Clos(August 2009) not oxidized [Bill Lawrence]
  • Chablis Clos(June 2011) Showing slight oxidative notes but still a fine drink at this point. (Justin Wells)
  • Chablis Clos(April 2010) not oxidized, some evolution, great wine [J. Prandi]
  • Chablis Clos(Nov 2010) (Dauvissat-Camus label): Pale, fresh, stony, excellent [David Honig]
  • Chablis Clos(8 Feb 2011): Vineyard Brands label--not oxidized and excellent wine. See 95-2000 Retrospective Notes. [Don Cornwell]
  • Chablis Clos (July 2011): not oxidized. Outstanding [droch]
  • Chablis Clos (24 Jul 2011): Vineyard Brands label--not oxidized and excellent [Don Cornwell]
  • Chablis "Les Clos" (Mar. 2016 – Mar. 2017): 3 btls not oxidized. Brilliant wine in all respects, reminiscent of a top Chevalier–Montrachet in terms of perfume & flavor intensity. Should probably be decanted. Purchased from the auction platform of a reputable West Coast retailer in Dec. 2014. [Rayner Cheung]
  • Chablis Forest(22 Apr 2005): not oxidized [David Chan]
  • Chablis Forest(05 Nov 2005): not oxidized [Odd Rydland]
  • Chablis Forest(Nov 2006, chez Dauvissat): 1st stage premature oxidation- mature and wide open nose, soft, fraying, but bright and long finish. Needs drinking over the next couple of years, but delicious today. (J. Gilman)
  • Chablis Forest(14 April 2007): oxidized
  • Chablis Forest(June 2007): deep, golden colour, sweet and sour on the palate, oxidised. (René Gleissner)
  • Chablis Forest(August 2007): deep, golden colour, sweet and sour on the palate, oxidised. (René Gleissner)
  • Chablis Forest(07 April 2008): not oxidized but showing some heavy sulphur on the nose. [I. Hickman]
  • Chablis Forest(April 2008) not oxidized (R DeAngelo)
  • Chablis Forest(April 2008) partially oxidized, unbleached cork, no blue tinge; silicone coating (B Delancy)
  • Chablis Forest( June 2008) oxidised (A Lacy)
  • Chablis Forest(July 2008) Not oxidised (A Lacy)
  • Chablis Forest(Jan 2006 - Nov 2009): Total of seven bottles from three different sources, with slight variation but all fresh, stony and strong [David Honig]'
  • Chablis Forest(July 2009): Oxidized badly. Cork was unbleached but spongy and blue tinged. [Mike Klein]
  • Chablis Forest(July 2009): Replacement bottle for the above. Very early premox but still drinking fairly well. [Mike Klein]
  • Chablis Forest(November 2009): not oxidized, very nice, young to just starting to get to drinking nicely [Howard Cooper}
  • Chablis Forest(May 2010): Dauvissat-Camus, not oxidized. Very fresh. Showing great development.
  • Chablis Forest(April 2012): not oxidized; light gold and a little bit advanced but with great structure, acidity and fruit... about where it should be at age 12 (MSaviage)
  • Chablis Forest (13 July 2012): not oxidized, beautiful and bags of life (Gilles Huygen)
  • Chablis Forest (April 2013) not oxidized but at pe
  • Chablis Forest (April 2013) not oxidized - painfully young actually (R DeAngelo)
  • Chablis Forest (Februrary 2015): no signs of oxidation; delicious needed lots of aeration [Stuart BH Niemtzow]
  • Chablis Forest (Februrary 2015): first bottle oxidized...badly [Stuart BH Niemtzow]
  • Chablis Forest (June 2015): from cold chalk cellars in Loire - not oxidized, hyper mineral, quite youthful still [Adrian Latimer]
  • Chablis Forest (Dec 2008): Oxidized, poured it in the sink. [Ole Skilleås]
  • Chablis Forest (Feb 2009): Oxidized, but not quite as badly as the one above. [Ole Skilleås]
  • Chablis Forest (Sep 2012): Not oxidized. Fabulous bottle.[Ole Skilleås]
  • Chablis Forest (Aug 2015) not oxidized - fantastic!! (R DeAngelo)
  • Petit Chablis(17 Feb 2006): not oxidised [Michael Lux]
  • Chablis Preuses(Aug 2009): not oxidized, beautiful young acidic Chablis [Alan Weinberg]
  • Chablis Preuses(29 Jan 2011): not oxidized [Don Cornwell]
  • Chablis Preuses(8 Feb 2011): not oxidized. See 95-2000 Retrospective Notes [Don Cornwell]
  • Chablis Preuses(Apr 2015): Not oxidized, still young (Mike Saviage)
  • Chablis Preuses(Dec 2015): not oxidized and in great shape (Mike Saviage)
  • Chablis Sechet(Feb 2008) not oxidized - wide open and delicious now - I would drink sooner than later (R DeAngelo)
  • Chablis Sechet(Apr 2009): not oxidised; some evolution, very good [J. Prandi]
  • Chablis Sechet(Oct 2010): not oxidized (though it took quite a while to figure that out; there are hints of that character in the wine). [Stuart BH Niemtzow]
  • Chablis Sechet (Oct 2011): not at all oxidized. Excellent. [Stuart BH Niemtzow]
  • Chablis Sechet (Jul 2014): . Excellent. Cork very soft; not rigid. [Stuart BH Niemtzow]
  • ChablisVaillons(seven bottles opened throughout 2008) Not oxidized [David Honig]
  • Chablis Vaillons(March 2008) not oxidized (R DeAngelo)
  • Chablis Vaillons(Apr 2010) oxidized [MLT]
  • ChablisVaillons(Oct 2010) Two bottles moderately oxidized, losing all site characteristics [David Honig]
  • Chablis Vaillons (Nov 2011): very advanced, though not unpleasant or oxidized, per se. Puzzling; see note re: Sechet from Oct 2010, above. But, this is a little odd. [Stuart BH Niemtzow]
  • Chablis Vaillons (April 2013): Not oxidized; pale, concentrated, rigid more that fleshy. [Frank Drew]
  • Chablis Vaillons (Nov 2014) very advanced - borderline oxidized. Got worse with air. (R DeAngelo)

2001

  • Chablis Clos(Dec 2008 and July 2009): two bottles; more forward than the 2000 Clos but still fresh and excellent [David Honig]
  • Chablis Clos(4 Feb 2009): not oxidized; excellent. See related 2001 tasting notes [Don Cornwell]
  • Chablis Clos(Nov 2010): not oxidized; some evolution, excellent wine [J. Prandi]
  • Chablis Clos(May 2011): not oxidized; excellent [T De Waen]
  • Chablis Clos (Feb 2016): not oxidized, youthful, really great wine just entering a beautiful drinking window [Mike Saviage]
  • Chablis Forest(16 Aug 2005): not oxidised [G Deschamps]
  • Chablis Forest(24 Dec 2005): not oxidised [Michael Lux]
  • Chablis Forest(April 08) very soft and forward - not oxidized but not very good (R DeAngelo)
  • Chablis Forest(Jan 2, 2010): not oxidized; beautiful wine; Dauvissat-Camus label [Gregg Ushiroda]
  • Chablis Forest(Jan 10, 2010): early stage oxidized- burnished gold hue, nutty, sherry notes; Dauvissat-Camus label, 5 earlier bottles from same lot sound [Ben Schwartz]
  • Chablis Forest(Jan. 31, 2010; not oxidized; lovely; Dauvissat-Camus label; 2nd bottle [Gregg Ushiroda]
  • Chablis Forest(07 Feb 2011): showing some age, otherwise looked very good. [I. Hickman]
  • Chablis Preuses(4 Feb 2009): (Euro cuvee) somewhat advanced color but not oxidized; see 2001 Tasting notes [Don Cornwell]
  • Chablis Preuses(14 May 2009): (Euro cuvee) youthful and very attractive bottle [Don Cornwell]
  • Chablis Preuses(26 May 2009): (Euro cuvee) partially oxidized and very difficult to drink [Don Cornwell]
  • Chablis Preuses(13 Sep 2009): (Euro Cuvee) not oxidized, nice bottle [Don Cornwell]
  • Chablis Preuses(Feb 2010 ) : excellent , even better on day 2 ( Herwig Janssen )
  • Chablis Preuses(19 Apr 2010): not oxidized [Don Cornwell]
  • Chablis Preuses(Apr 2011): not oxidized [MLT]
  • Chablis Sechet(9 Apr 2009): not oxidised; very youthful; unbleached cork, no silicone; wax seal [BDelancy]
  • Chablis Vaillons (3 May 2013): no signs of oxidation; delicious needed lots of aeration [Stuart BH Niemtzow]
  • Chablis Vaillons (Oct 2011): no signs of oxidation; needed lots of aeration [Stuart BH Niemtzow]
  • Chablis Vaillons (3 May 2013): no signs of oxidation; delicious; still needed lots of aeration [Stuart BH Niemtzow]
  • Chablis Forest (Dec 2008): Good wine, some botrytis, but not oxidized. [Ole Skilleås]
  • Chablis Forest (Sep 2010): Oxidized, but not hideously so. [Ole Skilleås]

2002

  • Chablis Clos(9 Feb 2006): not oxidized and brilliant wine [Don Cornwell]
  • Chablis Clos(07 April 2008): excellent with no oxidation issues. (I. Hickman)
  • Chablis Clos(May 2009): 6 bottles, none oxidised [WK Choy]
  • Chablis Clos(4 Feb 2010): not oxidized and incredible wine. Big winner of night one of 2002 Tasting Night One. [Don Cornwell]
  • Chablis Clos(26 July 2010): not oxidized and excellent [Suzanne Camhi]
  • Chablis Clos(Aug 2010 through June 2011): Several bottles from two sources, none oxidized, ranging from very good to brilliant [David Honig]
  • Chablis Forest(01 Aug 2005): not oxidized [Carl Steefel]
  • Chablis Forest(07 April 2008): heavy sulphur on the nose but no oxidation. (I. Hickman)
  • Chablis Forest(Nov 08) oxidized (R DeAngelo)
  • Chablis Forest(Feb 2009) Not oxidized, really fresh, outstanding (Lewis Dawson)
  • Chablis Forest(Oct 2007 through Sept 2010): Five bottles in fine condition through Feb 2010. Most recent bottles, in April 2010 and Sept 2010, are falling apart and oxidizing rapidly. [David Honig]
  • Chablis Forest(Oct 2010) Oxidized, sherry notes, completely unlike my 2/09 bottle (Lewis Dawson)
  • Chablis Forest (Feb 2011): not oxidized. Outstanding [droch]
  • Chablis Forest(07 Feb 2011): no oxidation, in excellent condition. [I. Hickman]
  • Chablis Forest(20 July 2011): Very advanced, but not totally shot. [Justin Wells]
  • Chablis Forest(Aug 2011): not oxidized. Excellent [droch]
  • Chablis Forest(March 2012): Camus label... not oxidized; in great shape and drinking very well right now (MSaviage)
  • Chablis Forest(April 2012): not oxidized. Excellent [droch]
  • Chablis Forest(July 2013) not oxidized - drinking well and improved with air (R DeAngelo)
  • Chablis Forest(July 2013): not oxidized but a bit more advanced than recent bottles; nice med gold color and great honeyed nose, but shorter finish; acidity and structure built slightly over a few hours, but then faded; based on this sample I'm likely to drink the rest of these sooner rather than later (MSaviage)
  • Chablis Forest(Aug 2013): Camus label. Younger, more fresh and vibrant vs. the bottle last month (although this is Camus label) - yellow-gold color, rich and viscous, lots of acidity(MSaviage)
  • Chablis Forest(Oct 2013, Nov 2014, March 2015): not oxidized, very good (Adrian Latimer)
  • Chablis Forest (June 2014) not oxidized (R DeAngelo)
  • Chablis Forest (Aug 2014) not oxidized (R DeAngelo)
  • Chablis Forest (Oct 2014) not oxidized (R DeAngelo)
  • Chablis Forest (Jan 2015) oxidized (R DeAngelo)
  • Chablis Forest (Feb 2015) oxidized (R DeAngelo)
  • Chablis Forest (Dec 2016) not oxidized (R DeAngelo)
  • Chablis Forest (Dec 2016) not oxidized - best bottle yet (R DeAngelo)
  • Chablis Preuses(Aug 2004): not oxidised [WK Choy]
  • Chablis Preuses(Oct 2008) not oxidised [Kevin Harvey]
  • Chablis Preuses(July and Nov 2010): Two bottles, neither oxidized; both spectacular [David Honig]
  • Chablis Preuses(Aug 2011): From a different source; not at all oxidized, but not as fine as last year's samples [David Honig]
  • Chablis Preuses(March 2011): Completely oxidised. From the same case as two delicious bottles enjoyed last year. (Julian Downing)
  • Chablis Preuses(July 2011): On the backside of the oxidation hill. Surprisingly dark color considering how the bottle looked held up to the light. (Justin Wells)
  • Chablis Preuses(Apr 2015): no premox, really good wine (Mike Saviage)
  • Chablis Preuses(Aug 2015): no premox, still young and can improve with more age (Mike Saviage)
  • Chablis Sechet(Jan 2009 and Nov 2009): The first bottle was in fine condition and seemed barely ready. The second, from the same source, showed mildly madeirized aromas and flavors within a few minutes of opening [David Honig]
  • Chablis Sechet (April 2009): not oxidized and drinking well [droch]
  • Chablis Sechet(July 2010): A third bottle from the same source as above. Advanced-looking color, but definitely not oxidized (intense iodine and mineral profile) and held up firmly over two days. [David Honig]
  • Chablis Sechet(Apr 2011): not oxidized, excellent wine [Stephane Pierrel]
  • Chablis Sechet(Jan 2012): not oxidized; light gold color; has developed nice secondary notes but still youthful (MSaviage)
  • Chablis Sechet (Jan 2013) not oxidized - very fresh - nice bottle (R DeAngelo)
  • Chablis Vaillons(Oct 2007): Not oxidized, excellent stuff [Frank Drew]
  • Chablis Vaillons (Mar 2008): 1st stage oxidation: dark yellow, oxidative notes in nose and on palate (Mark Lipton)
  • Chablis Vaillons ( Feb 2017): oxidized [Stuart BH Niemtzow]

2003

  • Chablis Clos(Feb 2010) tatsed a bit oxidized. I think this one is storage issue. A few bottles from this retailer were leaking
  • Chablis Clos(Feb 2010) replacement bottle from differnet retailer. Fine - Not oxidized
  • Chablis Clos(Nov 2010): not oxidised; nothing special though [Gregg Ushiroda]
  • Chablis Forest(Apr 2011): not oxidized, good wine [Stephane Pierrel]
  • Chablis Forest (July 2011): not oxidized [droch]
  • Chablis Forest(Aug 2011):Fine;the alcohol on this wine is prominent and I'd drink it in the shorter than longer term.[Stuart BH Niemtzow]
  • Chablis Preuses(June 2011): Perfect shape, and a very nice wine given the vintage. (Justin Wells)
  • Chablis Sechet(May 2010):Fine; no hurry.[Stuart BH Niemtzow]
  • Chablis Sechet(June 2010):Fine; no hurry.[Stuart BH Niemtzow]
  • Chablis Vaillon (Apr 2011): not oxidized, good wine [Stephane Pierrel]

2004

  • Chablis (Feb 2017) not oxidized - very fresh (R DeAngelo)
  • Chablis Clos(Jan 2006): (Vineyard Brands label) not oxidized [Lewis Dawson]
  • Chablis Clos(Aug 2008) Not Oxidised [WK Choy]
  • Chablis Clos(April 2010): Not oxidized [David Honig]
  • Chablis Clos(July 2013): Not oxidized [Suzanne Camhi]
  • Chablis Forest(24 Dec 2005): not oxidized [Carl Steefel]
  • Chablis Forest(Jan 2006): (Vineyard Brands label) not oxidized [Lewis Dawson]
  • Chablis Forest(Aug 2009): not oxidized [Ben Delancy]
  • Chablis Forest(Aug 2009): not oxidized [Kim Meek]
  • Chablis Forest(Dec 2009): not oxidized, very fresh [D. Walker]
  • Chablis Forest(Dec. 2009): Not oxidized, lovely [Joe Floren]
  • Chablis Forest(May 2010): not oxidized [Ben Delancy]
  • Chablis Forest(Sept 2010): not oxidized [Ben Delancy]
  • Chablis Forest(Sept 2010): Vineyard Brands label. Not oxidized. [David Honig]
  • Chablis Forest(Oct 2010): (Vineyard Brands label) Not oxidized but dull and lacking cut/energy [Lewis Dawson]
  • Chablis Forest(Oct 2010): (Vineyard Brands label) Not oxidized, fresher than the bottle last week, Outstanding. [Lewis Dawson]
  • Chablis Forest(Feb 2011): Fine wine; excellent condition. [Stuart BH Niemtzow]
  • Chablis Forest(March 2011): (Vincent) not oxidized, excellent. [Mikelav]
  • Chablis Forest(Aug 2012): (Vincent) not oxidized, very good [Adrian Latimer]
  • Chablis Forest (Sept 2012): (Vineyard Brands label) Not oxidized [MLT]
  • Chablis Forest (July 2014): (Vincent) Not oxidized. [AT Bridge]
  • Chablis Forest (Sept. 2014): fully mature, but not oxidixed [Howard Cooper]
  • Chablis Forest (Dec 2016) not oxidized - fresh (R DeAngelo)
  • Chablis Forest (Dec 2016) not oxidized (R DeAngelo)
  • Chablis Forest (Jan 2017) not oxidized - brilliant (R DeAngelo)
  • Chablis Preuses(Jan 2006): (Vineyard Brands label) not oxidized [Lewis Dawson]
  • Chablis Preuses(Oct-Nov 2010): (Vineyard Brands label) not oxidized, fresh and outstanding, 3 bottles all the same [Lewis Dawson]
  • Chablis Preuses(Apr 2011): not oxidized, simple wine [Stephane Pierrel]
  • Chablis Preuses(Nov 2011): Not oxidized [MLT]
  • Chablis Preuses (May 2012): not oxidized. Very youthful and needs time [droch]
  • Chablis "Les Preuses" (Apr. 2017): Not oxidized. Drinking beautifully now. White flowers in the nose, white orchard fruits on the palate. Purchased in Nov. 2015 from a reputable West Coast retailer. [Rayner Cheung]
  • Chablis Sechets (Nov 2015) not oxidized (R DeAngelo)
  • Chablis Sechets (Dec 2016) not oxidized (R DeAngelo)
  • Chablis Sechets (Dec 2016) oxidized! (R DeAngelo)
  • Chablis Vaillons (04 Feb 2006): not oxidised [G Deschamps]
  • Chablis Vaillons(Apr 2011): not oxidised; very good [B Delancy]
  • Chablis Vaillons(Feb 2012): not oxidised; very good [B Delancy]
  • Chablis Vaillons(Dec 2012): not oxidised; gorgeous [B Delancy]
  • Chablis Vaillons (2011, Aug 2012, Apr 2014): 3 bottles not oxidised; very good indeed [Adrian Latimer]
  • Chablis Vaillons (Dec 2012): some signs of oxidation, dark yellow, noticeable on both the nose and palate [Mark Davis]
  • Chablis Vaillons (Dec 2014) not oxidized and very good (R DeAngelo)

2005

  • Chablis (Oct 2016) not oxidized - very fresh (R DeAngelo)
  • Chablis Forest(May 2009): not oxidized [Julien Martel]
  • Chablis Forest(August 2009): not oxidized [Julien Martel]
  • Chablis Forest(January 2010): not oxidized [Julien Martel]
  • Chablis Forest(August 2010): not oxidized [Julien Martel]
  • Chablis Forest(March 2011): not oxidized [Julien Martel]
  • Chablis Forest (Apr 2011): not oxidized, good wine [Stephane Pierrel]
  • Chablis Forest (May 2013): not oxidized, excellent [droch]
  • Chablis Forest (May 2016): not oxidized [ER]
  • Chablis Clos (September 2014) not oxidixed, excellent [David Ehrlich]
  • Chablis Preuses (September 2014) not oxidized excellent [David Ehrlich]

2006

  • Chablis Forest(Apr 2011): not oxidized, good wine [Stephane Pierrel]
  • Chablis Preuses (December 2010) oxidized; dark amber, nutty sherry notes. From a 375. [W Taranow]
  • Chablis Forest (June 2012) terribly oxidized; amber color, sherry and apple tones. [Matt Latuchie]
  • Chablis Forest (Sept 2015) no premox though a bit fat. [Adrian Latimer]
  • Chablis Vaillons (Feb 2016): not oxidized, rich and glycerol [Mike Saviage]

2007

  • Chablis (Jun 2013): Oxidized and not drinkable [Stephane Pierrel]
  • Chablis (December 2013): Not oxidized and excellent [Rick Dalia]
  • Chablis (Jan 2014): Not oxidized and excellent [Rick Dalia]
  • Chablis Forest(Jan 2010): not oxidized [Alan Weinberg]
  • Chablis Forest(July 2011): not oxidized [Thomas Gratton]
  • Chablis Forest (July 2011): not oxidized [Julien Martel]
  • Chablis Forest (March 2012): Oxidative note on the aftertaste that doesn't go away with several hours of air. Otherwise nice and pure. An off bottle? [Ville Viinikka]
  • Chablis Forest (Sept 2012): not oxidized [MLT]
  • Chablis Forest (Dec 2012): young, very slight signs of oxidation, more evolved than anticipated for 2007; still has many years ahead [Mark Davis]
  • Chablis Forest (Aug 2013): not oxidized [MLT]
  • Chablis Forest (January 2014): Not oxidized; very nice, needs air [John Osburn]
  • Chablis Forest ( Dec 2014), fabulous wine, no hint of pre-mox,[b.henry]
  • Chablis Forest (Feb 2015) not oxidized (R DeAngelo)
  • Chablis Forest (March 2015) not oxidized (R DeAngelo)
  • Chablis Forest (Sept 2015) not oxidized - showing great (R DeAngelo)
  • Chablis Forest (Dec 2015) not oxidized - another great showing (R DeAngelo)
  • Chablis Forest (Mar 2016) advanced, short; no Chablis character; purchased from Premier Cru [Ralph Earle]
  • Chablis Forest (June 2016) not oxidized (R DeAngelo)
  • Chablis Clos (Dec 2012): not oxidized. Dauvissat-Camus label. [MLT]

2008

  • Chablis Vaillons (January 2012): beautiful at first. Oxidizing rapidly after 10 minutes in the glass [Arild Haaland]
  • Chablis Sechets (April 2017) not oxidized but pretty mature (R DeAngelo)
  • Chablis Forest (16 Sept 2012): not oxidized very good [Suzanne Camhi]
  • Chablis Forest (April 2015): not oxidized, very mineral [Adrian Latimer]
  • Chablis Forest (April 2015): not oxidized, ordered off a wine list in Beaune and in really great shape (Mike Saviage)
  • Chablis Clos (Apr 2016):alarmingly bright deep yellow, no obvious sherry premox hints, but mature nose, very flat, high acidity, big but unrecognisable (Adrian Latimer)

2009

  • Chablis Forest (July 2011): not oxidized [Julien Martel]
  • Chablis Forest (September 2011): not oxidized [Stian Gårdsvoll]
  • Chablis Clos (Feb 2014): Vincent Dauvissat label. Colour a little advanced, fino sherry and walnuts beginning to go rancid on the nose. Palate disjointed and not very pleasant. Very disappointing as it is the first premoxed Dauvissat grand cru I have encountered (Tony Free, Australia)