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A Family Lineage Since 1931
The estate was founded in the 1930s when Robert Dauvissat began bottling under his own name. René took over, and Vincent officially assumed leadership in 1989. Three generations dedicated to Chablis excellence, carrying a heritage rooted in respect for the terroir.
Rare Terroirs and Pure Whites
Around ~12 ha planted, spanning Petit Chablis, Chablis, Premier Crus (La Forest, Vaillons, Séchet, Montmains) and Grands Crus (Les Preuses, Les Clos). Old vines on Kimmeridgian limestone (marl and fossil-rich chalk) give crystalline and vibrant wines.
Grape variety: Chardonnay (100% of all Chablis wines).
Style: Precise Minerality and Terroir Identity
Wines are renowned for their purity, freshness and saline tension. Fermentation takes place in tank and old oak barrels, followed by aging in neutral oak (often 6–8 years or older), with minimal intervention and little to no bâtonnage, preserving citrus, floral, and iodine notes with a racy acidity.
Signature Cuvées
| Cuvée | Classification | Terroir / Climat | Profile | Cellaring |
|---|---|---|---|---|
| Petit Chablis | Village AOC | Plateaus, light soils | Crisp, bright, citrus-driven | 2–5 years |
| Chablis | Village AOC | Parcels on Kimmeridgian limestone | Purity, saline edge, tension | 3–7 years |
| La Forest | Premier Cru | Historic climat | Precision, saline amplitude, long finish | 6–12 years+ |
| Vaillons & Séchet | Premier Crus | Vaillons & Séchet (sub-climat) | Floral, flinty, elegant | 5–10 years |
| Montmains | Premier Cru | Clay-limestone, cooler exposures | Nervy, chalky minerality | 5–10 years |
| Les Preuses | Grand Cru | Well-ventilated limestone slopes | Refined salinity, depth | 8–15 years+ |
| Les Clos | Grand Cru | South / southwest exposure | Structure, density, impressive length | 10–20 years+ |
Note: Blends, élevage and cellaring windows may vary depending on the vintage.
Philosophy: Living Soils & Artisan Winemaking
Organic farming with biodynamic-inspired practices (introduced around 2002), low yields, hand harvesting, indigenous yeasts. Long aging on lees in neutral old barrels with minimal sulfur, letting the terroir speak for itself.
A Rare Red
A micro-cuvée of Irancy Pinot Noir completes the range, with precision and delicate spice.
