Reviews & Scores
Vincent Dauvissat's 2004 Chablis Grand Cru Les Clos is evolving very slowly, unwinding in the glass with notes of citrus oil, beeswax, iodine and crisp orchard fruit. Full-bodied, layered and vibrant, with chalky structure and racy acids, it's still a few years from real maturity. (WK) - WA
WA94September 2021
This is now completely mature and while it retains anaromatic profile of green fruit and white flowers, there are now prominent secondary nuances along with hints of truffle. Similarly, the wonderfully refined flavors have also developed as previewed with power, muscle, sap, complexity, typicity, concentration and an almost palpable sense of stoniness as the finish seem as though it's extracted directly from liquid minerals. In sum, this is a stunner of a wine that to my taste has fully peaked and I would advise drinking up over the next decade. Multiple, and consistent, notes. - BH
BH93April 2021
The 2004 les Clos from Vincent Dauvissat is now fully into its apogee of peak maturity, but still has several decades of prime drinking ahead of it. The bouquet is pure, complex and utterly classical in its composition of pear, lime, flinty minerality, candied citrus tones, dried flowers, a touch of vanillin oak, beeswax and a gently smoky topnote. On the palate the wine is pure, full-bodied and zesty, with lovely mid-palate depth, great cut and grip, impeccable balance and a very long, complex and vibrant finish. Great juice. - JG
JG95January 2020
Precise, elegant aromas of citrus zest, crushed stone, white flowers and juniper berry, the last a classic note of older Clos, according to Dauvissat. Quite fresh on the palate, with lemon and mineral flavors complemented by a sexy note of white truffle. Finishes saline, dry and long. (NM) - VM
VM94November 2019
This is a nascent beauty. Still tightly wound, yet supported by a lively structure. Intense, showing flashes of lemon cake, seashore and mineral elements and ending with a warm, smoky finish, which is where this shows its potential. *Collectibles* (BS) - WS
WS95November 2007