Robert Parker's Review :

"Vincent Dauvissat's 2006s were finished with both alcoholic fermentation and malolactic transformation by January.
Overall - and particularly in the Grand Cru range - Dauvissat's 2005s are marginally less exciting than his 2006s, and in certain instances, surprisingly, more opulent and exotically ripe. In both recent vintages, Dauvissat's wines (even the generics) are pushing 14% alcohol, although in tasting the 2006s in particular, you'd never guess this."