Allen Meadows Burghound 92
"This was being prepared for bottling and at the time of my tasting the final dosage of sulfur very much dominated the aromas. By contrast, it did not seem to unduly affect the mouth feel or texture of the rich, intense and well-detailed medium-bodied flavors that evidence plenty of minerality and verve on the tangy and tension-filled finish. This would appear to have fine aging potential and it will probably need a minimum of 2 to 3 years to harmonize."
This plot of Chablis 1er Cru Cote de Lechet is located on top of the hill that comprises this 1er Cru. The hill is extremely steep (about a 38 degree declination)with an exposition to the South-East with a lot of direct sunlight, planted with vines averaging 40 years.
Fermented in temperature controlled stainless steel and then aged another 6 months in stainless steel on its lees before bottling.
The Dampt family has a long tradition of winemakers, in fact both Vincents father, Daniel Dampt, and grandfather, Jean Defaix, own highly-regarded estates in Chablis. Vincent grew up in the world of wine and decided to follow the family tradition when he was just 14 by enrolling himself in wine school in Beaune. He spent some time training in the Jura wine region and with Olivier Leflaive in PulignyMontrachet before heading overseas to New Zealands Marlborough region, an experience which gave him an entirely different perspective and broadened his approach to winemaking.
In 2002 Vincent began working with his father as winemaker, and in 2004 inherited a few small plots of vineyards, enabling him to create his own estate and make wines under his own name. Vincent currently owns 2.27 hectares of vineyards situated on the left bank of the Serein river, grown on the famous Chablis Kimmeridgian marl; a mixture of clay, chalk and marine fossils. Dampts approach is sustainable. The vines are 35 years old and yields are kept very low; both factors are held to bring great complexity to the wines.
Fermentation is in stainless steel tanks. Malolactic fermentation is carried out in order to soften the wines naturally high acidity. After fermentation the wine is kept on its lees for a short time prior to racking and fining.
Vincent DamptView all from Vincent Dampt
The Dampt family has a long and illustrious tradition of winemaking in Chablis, with Daniel Dampt and his grandfather Jean Defaix both owning highly regarded estates in the region. Daniel's son, Vincent, grew up in this world of Chardonnay and decided to follow in the family's tradition by enrolling himself in wine school at the young age of 14. After graduating, he trained for a short time in the Jura before gaining a position at none other than Domaine Leflaive in Puligny-Montrachet. In 2002, after finishing his training at Leflaive, Vincent began working with his father as winemaker for the family's estate. After two years, he inherited a few small plots of vineyards, enabling him to create his own domaine. With full control over aspect of farming and winemaking, Vincent truly came into his own as a top tier producer in Chablis with wines that speak of precision and elegance.
Vincent's Chablis vineyards are exquisitely situated on the left bank of the Serein river, on the famous Kimmeridgian marl; a mixture of clay, chalk and marine fossils. For his village and premier cru wines, Vincent vinifies exclusively in tank to preserve every bit of the classic Chablis cut and minerality. With his micro-production Grand Crus, he ferments and ages the wines in older barrels. The fruit for these wines comes from prime parcels in Valmur and Les Clos, showing every bit the majestic qualities that have made these vineyards legendary. With his minimalist approach in the cellar, Chablis rarely is able to express itself with such clarity.