Sebastien Dampt Chablis Les Vaillons Premier Cru 2017
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2022-
James
Suckling
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Jasper
Morris
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Enthusiast - Decanter
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Enthusiast
After working closely with his father Daniel and brother Vincent at Domaine Daniel Dampt, Sébastien created Domaine Sébastien Dampt in 2007. The family has been making wine in Chablis for over 150 years. The Domaine is situated in the village of Milly to the west of Chablis and fifty percent of the holdings are in 1ers Crus. The Chablis and the Premiers Crus are fermented in stainless steel to help retain their freshness and purity. The new winery, which was built in 1990, is completely surrounded by vines and is all state of the art technology, with a wonderful tasting room overlooking the beautiful vineyards of Vaillons and Les Lys. In 2013, Sébastien bought a concrete egg, to vinify a new 1er Cru in his range, this system is used to obtain more fatness on the wines and to make a micro oxygenation as a barrel (without oaky aromas). In 2017, he planted a new parcel of Petit Chablis, the estate currently counts 8,5 ha of vineyard.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.