January 2016
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Apart from our oldest vines, where the roots have become too big to shred the vine shoots, the woods from pruning are shred and incorporated in the soil in order to restore their organic material and favorise the microbionic life of the soils. In doing this we avoid burning them without using their value. The old woods, potentially carrier of diseases, are put apart and shred by a service provider to feed industrial boilers.
- Domaine Jean Dauvissat Père et Fils, January 20th 2016
Sizing continues. This week we are in our Chablis Premier Cru Monmains parcel who will celebrate its 62nd birthday this year. 7 hectares have already been sized by the Dauvissat team. You have to count about 150hour to size 1 hectare.
- Domaine Jean Dauvissat Père et Fils, January 20th 2016
On January 13th we were invited by our importer O.W. LOEB in London where we met his professional clients for a tasting of our 2014 vintage.
- Domaine Jean Dauvissat Père et Fils, January 20th 2016
The cold has finally found its way to Burgundy! To keep warm we started to yield 1 of 4 parcels of Chablis Héritage in La Chapelle-Vaupelteigne. The roots of these vines are very tight which is why we can't broil them and the vine roots are burned straightaway.
- Domaine Jean Dauvissat Père et Fils, January 13th 2016
Preparation of Chablis Héritage and Chablis Premiers Crus 2014 for the bottling which will take place at the end of february after 17 months of maturation.
- Domaine Jean Dauvissat Père et Fils, January 6th 2016
