Jean and Sébastien Dauvissat farm just under ten hectares in Chablis, a family domaine since 1899, and their old-vines parcel of Vaillons (planted over 65 years ago on Kimmeridgian limestone) is the most classic wine they make. The 2015 is all oyster shell and iodine over a core of ripe orchard fruit, with the honeyed, nutty depth that eleven years in bottle brings to a warm vintage. This is premier cru Chablis at its most typical: salty, mineral, and persistent rather than showy. Drink it with roast chicken, or do what we do and open it next to a plate of cold oysters.
