CHABLIS
2021 1er Cru Beauroy Domaine Agnès, Didier & Florent Dauvissat
| Grapes | Chardonnay |
| Colour | White |
| Origin | France, Burgundy |
| District | Chablis |
| Classification | 1er Cru |
| ABV | 12.5% |
| Vineyard | Beauroy |
Crisp, nice balance here between crunchy green apple fruit, citrus acidity and a bit of bitter grapefruit zest to cleanse the palate. Plenty of purity and precision on show. No hurry to drink but probably at its best over the next three to four years. Drinking range: 2023 - 2027 Rating: 90 Andy Howard MW, Decanter (Oct 2022)
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The Chablis Beauroy 1er Cru has an expressive, slightly floral bouquet with touches of yellow plum, quince and hints of slate in the background. The palate is well balanced with a fine bead of acidity, taut and fresh with a lively, quite minerally finish. I can see this ageing nicely in bottle. Drinking range: 2023 - 2032 Rating: 90 Neal Martin, www.vinous.com (Sept 2022)
Domaine Agnès, Didier & Florent Dauvissat
Domaine Agnès & Didier Dauvissat was founded in 1986, and is based in the village of Beine at the eastern end of 1er Cru Beauroy. Agnès and Didier planted all their vineyard themselves. This amounts to around 10 ha now, made up of 3.5ha of Petit Chablis, planted on hard Portlandian limestone soils full of marine fossils on the plateau above Fyé, 4.5 hectares of Chablis planted in the villages of Courgis and Fyé, on south-facing slopes which are the southerly continuation of the slope of the Grands Crus, and finally a 2 ha plot or 1er cru Beauroy which is above the lake slightly toward the eastern side of the middle of this Premier Cru, and exposed to the south-west. The vines are now reaching full maturity and producing what is obviously some very high-quality fruit.
Florent, Agnès and Didier's son, has now joined the domaine and seems to be something of a wine-making talent - as Neal Martin wrote in his 2019/2020 Chablis report 'Could Florent Dauvissat be the next great winemaker to bear that famous surname?'. The wines are made in completely classical way, in stainless steel and aged on the lees for 12 months.
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