Description

• Decant Time: 30 minutes
• Taste: lemon zest, green apple, citrus, flinty, chalky, saline, steely acidity, crisp, mineral, long finish
• Food Matching: Shellfish, Crab, Lobster, Ebi fry (deep-fried prawns), Ikura nigiri, Bun thit nuong (rice vermicelli with BBQ pork), Soft cheese
• Grape Variety: Chardonnay ,

Tasting note

清新俐落的夏布利一級田，先是檸檬皮和青蘋果的鮮明果香，接著是石板礦質與海鹽般的氣息。口感上酸度鮮明、結構緊緻，舌面有細緻的粉感與微蠟質地，尾韻乾淨且悠長。酒莊介紹：約翰與塞巴斯蒂安·多維薩家族致力於呈現田地性格，園裡採低產量與精細管理，力求把每塊地的礦感與層次帶進酒裡。釀造手法偏向溫和：入廠後細心挑選、低溫發酵並在中性容器與細泥澱上陳釀以保留純淨度與細緻口感，不強調新橡木干擾。葡萄園位於典型的 Kimmeridgian 白堊石灰岩土壤，氣候偏涼，這些條件給予酒明顯的礦物感與緊實酸度。建議冰鎮後稍微醒半小時，最適合搭配各式貝類與海鮮料理。

Bright and chiselled, this Premier Cru from Jean et Sebastien Dauvissat opens with crisp lemon zest, green apple and a pronounced mineral slate note. The palate is driven by high, steely acidity and a chalky, saline backbone that frames focused citrus and subtle orchard fruit; texture is clean and slightly waxy with a long, saline finish. Producer notes: the Dauvissat family is synonymous with precise, terroir-driven Chablis—meticulous vineyard work on Kimmeridgian soils and gentle cellar handling aim to capture site purity. Winemaking notes: grapes are handled carefully to preserve freshness, with controlled fermentation and ageing in neutral vessels and on fine lees to retain clarity and build subtle texture without overt oak influence. Vineyard notes: Premier Cru Saint‑Pierre sits on classic Kimmeridgian limestone and clay, cool-climate exposure and low-yield viticulture producing concentrated fruit with taut minerality. Best enjoyed slightly chilled after a short aeration to open aromatics; pairs superbly with shellfish and delicate seafood dishes.

Winery

多維薩家族在夏布利經營數代，堅持在葡萄園做功夫：控產、人工精選與細緻管理，重視田地個性勝於技術噱頭。入廠後採取溫和處理，讓礦質與酸度成為酒的主角，是想喝到典型夏布利風土的好選擇。

Jean et Sebastien Dauvissat is a family-run estate in Chablis known for rigorous, terroir-focused viticulture. Successive generations have emphasized low yields, careful sorting and minimalist cellar intervention to showcase the Kimmeridgian limestone sites. The estate's style leans toward purity, precision and minerality rather than oak-driven fruit.