Domaine Jean Dauvissat Père & Fils

The domaine was started by Fabien Dauvissat’s great grandfather, Alphonse, in La Chapelle Vaupelteigne, and developed by his son Jean who married a girl from Milly and who began to develop domaine bottling. Their son Philippe preferred selling in bulk to bottle, but Fabien Dauvissat has reversed that trend since his arrival at the domaine in 2009.

It is all being done step by step. Fabien began to plough the vineyards from 2012 (all of them by 2014), began trials with natural yeasts from 2015 (all the cellar from 2017), stopped using enzymes in 2016. He starting organic farming from 2014 (with a hiatus during the difficult 2016 vintage), with certification from 2022 and many vineyards also being managed along biodynamic principles. All the vineyards are now hand harvested.

The wines are fermented and matured mostly in stainless steel (apart from two cuvees which see oak) and bottled after 18 months for village Chablis or two years for the crus. The latest development, with a change in label design to match, is creation of a parcellaire range of village level Chablis from lieux-dits or sectors such as Bas de Fourchaume, Mont-Main Sourdelle, Terroirs de Milly and Terroirs de la Chapelle.