New to the market, Domaine Jean Dauvissat is a name to watch. The estate's origins began in the 1950s with the union of Christiane and Jean Dauvissat's vineyards. Then in the 1980s, Jean’s son, Philippe, expanded the Domaine’s holdings to 23 hectares spread over 7 communes. There are no Grand Cru holdings (yet), but their Premier Cru bottlings are just as compelling, decadent with minerality and untouchable acidity.  

Located on the steep, upper slopes of Vaillons, Châtain (also spelled Chatains) is a lesser-known climat, typically bottled just “Vaillons.” Dauvissat’s parcels were planted in 1968, 1971, and 1988 on three separate rootstocks, to enhance aromatic complexity, in soils of sedimentary rocks and shells. Champions of organic farming, they picked the very unreliable 2021 harvest within five days to avoid botrytis. Fermented at 68F with natural yeasts, the wine completed malolactic fermentation, and was aged on the fine lees for over a year. Bottled in August of 2023, Châtain is a delicious representation of its extreme terroir. It rolls over the palate in salty waves of yellow, green, and gold. It’s creamy, yet fluffy. It’s rich, yet austere, in the kindest way possible. A true gem for any Burgundy lover, I've got this Domaine on my tasting radar. Grab a few bottles, and do the same.  ~Allegra A