2012 Jean Dauvissat Chablis SechetChardonnay from France
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"The 2012 Chablis 1er Cru Sechets has a very stony and granitic, almost terracotta-infused bouquet that is well-defined and very earthy. The palate is nicely balanced with good...
- 88-91 Antonio Galloni - Vinous
- 89-90+ Robert Parker - Robert Parker's Wine Advocate
88-91 Antonio Galloni - Vinous
Pale yellow. Aromas of lemon drop, lemon zest, licorice and wet stone. Conveys penetrating, juicy citricity but also comes across as supple and rich. Finishes with strong stony minerality and very good persistence. Showing well today.
89-90+ Robert Parker - Robert Parker's Wine Advocate
Sebastien Dauvissat’s 2012 Chablis Sechet – tasted from tank from whence it would eventually be transferred to barrel – features Rainier cherry and lime laced with the bitterness of their pits, pips, and rind, as well as with chalk and nut oils. The overall impression here is subtly silken but with underlying firmness, bittersweet, sedate, and low-key yet with promising, subtle length. Look for ample satisfaction through at least 2020. Sebastien Dauvissat expresses his delight that the 2012s have emerged with a fine sense of equilibrium, considering how imbalanced and vine-stressing the weather was, with its dry and, at times, downright hot August flanked by periods of coolness and rain. Overall, the results remind him of 2002 – high praise in my book – with, he opines, a combination of early appeal with age-worthiness. The highest finished alcohol – which was also natural – in this 2012 collection was a mere 12.7%, and Dauvissat’s 2011s are even lower, with just a few lots having been lightly chaptalized. This estate practices very long elevage: its generic A.O.C. 2011 Chablis was the sole wine of its vintage yet in bottle when I tasted in June; and while that represents only a slightly later bottling schedule than in most recent years, Dauvissat planned not to bottle the rest until November. Perhaps not coincidentally, his wines have established an enviable track record for viability in bottle. What’s more, since Dauvissat offers so many older wines for sale – especially, but by no means exclusively, to benefit restaurants – it is easier than at other addresses to monitor just how well they age. If many well-reputed Cote d’Or growers offered their wines at his pace, I suspect they might find few takers! (Since it applies to nearly all of Sebastien Dauvissat 2012s tasted in June following their harvest, it’s worth consulting my explanation in the introduction to this report of how I utilize plus signs in rating wines before bottling. Note also that the absence of retail price indicators reflects not the eventual availability of these wines in U.S. markets – which is widespread – but simply the fact that the wines currently on offer stateside as well as at Dauvissat’s cellar door are mostly from vintage 2009 and before!)
"The 2012 Chablis 1er Cru Sechets has a very stony and granitic, almost terracotta-infused bouquet that is well-defined and very earthy. The palate is nicely balanced with good concentration, demonstrating a little more depth than the Vaillons, with a primal grapefruit and lime-tinged finish that is very linear and strict. This would just be my pick over the Vaillons. Drink now-2017. While I am familiar with the wines of Vincent Dauvissat, I must confess that I was less familiar when it comes to Jean & Sebastien Dauvissat. Perhaps that is because they have less exposure here in the UK, but given the quality, I hope that changes because these wines were quite a revelation. No, they did not quite reach the heady heights over at Vincent Dauvissat. But my word – this was a damn impressive portfolio that I look forward to revisiting. Sebastien Dauvissat, the son of Jean who passed away several years ago, was there to greet me at the winery almost next door to Francois Raveneau. There are around 10 hectares of vine and the fermentation and elevage are conducted in stainless steel vats. I asked Sebastien how he perceives the 2013 vintage and whether there are any other vintages it is comparable to. He answered that the 2013s reminded him of the 2002 vintage due to its floral aromas. The yield was around 32 hectoliters per hectare and the 2013s were harvested in six days, 10 days earlier than the 2012s, with only the young vines suffering. Due to the extended time in barrel, these wines are released later than others, so I tasted a mixture of both young and older Chablis, which were as impressive as each other. The leitmotif was precision – a virtue that I always seek in Chablis – and that word kept cropping up in my notes. " -Importer
88-91 - Antonio Galloni - Vinous
89-90+ - Robert Parker - Robert Parker's Wine Advocate
|Taste||apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream and vanilla|
|Nose||apple, pear, peach, apricot, lemon, lime, orange, pineapple, kiwi, butter, cream and vanilla|