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Dauvissat Chablis Premier Cru La Forest

Chablis, France

About this product

Vincent Dauvissat's parcel in the La Forest Premier Cru — one of Chablis' finest single-vineyard sites, adjacent to Grand Cru Les Clos. Barrel-aged in old oak, no malolactic, long lees contact. The wine is tighter and more mineral-driven than the Grand Cru bottlings but achieves similar longevity. The entry point for serious Dauvissat study. BC importer: Cas-Dri Pacific [NEEDS VERIFICATION].

The deductive profile Library

colourpale gold

noseoyster shell, chalk, lemon, mineral

palatetaut, dry, mineral; 10–15 year ageing

Service

temp c12°C

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Tasting profile

oyster shell, chalk, lemon, mineral

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Pairings

bridge

oyster

The limestone beneath Chablis vineyards is the same Kimmeridgian formation full of ancient oyster fossils. Wine and food share the same mineral origin — a literal geological bridge.

classic aperitif

complement

seafood_delicate

Chablis acidity cuts the scallop's natural sweetness. The beurre blanc bridges the wine's mineral register to the scallop's delicate oceanic character.

classic fish_course

complement

seafood

Dauvissat La Forest's Kimmeridgian limestone origin gives it the same ancient seafloor character as the oyster beds; the wine's chalk-saline mirrors the oyster's brine-shell in one of Chablis's defining pairings

classic aperitif

complement

food

Dauvissat La Forest's marine mineral pairs with palourdes marinière; both come from limestone coastal terroir

classic starter

complement

fish_course

Dauvissat La Forest's Kimmeridgian limestone bridges the gratin oyster; premier cru Chablis for an oyster tradition

classic fish_course

complement

seafood

Dauvissat Chablis 1er Cru La Forest's precise mineral matches Belon oysters from the same Kimmeridgean seas

classic starter

complement

seafood

Langoustines' sweet-sea character is amplified by Dauvissat's crisp lemon acidity and mineral depth; the cold presentation matches the wine's coolness; mayonnaise's fat bridges the wine's cream notes

established starter

complement

seafood

Cooking oysters in Chablis and serving Dauvissat alongside creates seamless integration; the cream-wine gratin mirrors the wine's cream-mineral character while the oyster's brine is preserved

established starter