Domaine Agnes et Didier Dauvissat Chablis Les Brèches de Fyé 2022

Agnès and Didier Dauvissat’s 13-hectare family property is based in the village of Beine, just about 10 minutes west of Chablis. While they have attracted a fair share of critical praise since their inception in 1987, they are still under the radar despite their famous last name. 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. The Domaine is currently run by the second generation, Florent Dauvissat. His familial connections led to training in the cellars at the famed Vincent Dauvissat, as his father Didier, is Vincent’s cousin. The estate covers 13 hectares, across the five appellations of Petit Chablis, Chablis, Chablis Premier Cru Beauroy, Bourgogne Rouge, and Crémant de Bourgogne. 

Florent 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?' Florent crafts the wines in a completely classical way, in stainless steel and aged on the lees for 12 months. By Burgundy standards, this now 35-year-old Domaine is still in its infancy, but this wine is an excellent showing for a humble AC Chablis. Look for lemon and white peach notes taking the lead in the mouth, with honeycrisp apple, chamomile, and salty minerals on the finish. Long, round, and exceptionally bright on the finish, this is a delicious Chablis at an incredible price. Try a classic pairing with raw oysters or trout amandine, or with white meats, salmon, or creamy cow's milk cheeses.