"This is also really quite pure with none of the exotic aromas that many examples of Côte de Léchet display in 2015 along with plenty of the hallmark citrus nuances that continue onto the delicious, vibrant and rich flavors that coat the palate with sap, all wrapped in a balanced and solidly persistent final"
Producer note: Vincent Dampt is also the son of Daniel (see above) and his wines, like his brother's (Sebastian, see herein), are made in the same facilities and with the same philosophies. Note that the importers for Daniel and Vincent are not the same.
Grape Varietal : 100% Chardonnay
The Parcel :
Our plot of Chablis 1er Cru Côte de Léchet is located in Milly on top of a hill of the same name. The hill is extremely step (about a 38 degree declination). The exposition is to South-East with a lot of direct sunlight. Old vines averaging 40 years. The vines are pruned Double Guyot and harvested by machine.
Soil et Sub-soil :
Clay and limestone. KIMMERIDGIAN, the sub-soil often found in Chablis, is an alternating layer of marl and limestone : this soft, dense clay contains fossilized marine organisms like small oysters and the Ammonites.
This terroir is light and stony, and the sub-soil shows the steep slope.
Density: 5 500 vines/ha
Vinification & Maturing:
After a slow pressing using pneumatic press, we perform a static settling with cold temperature for about 12 hours. Alcoholic fermentation takes place in stainless steel tanks thermo-regulated with selected yeasts and without any enzyme addition. The wine goes through malolactic fermentation. Aged on the lees in stainless steel vats for 6 months to keep the freshness. After a fining with betonite and fishglue and filtration Kieselguhr, Vincent cools the wines for a short period before bottling.
Bottling after 15-18 months.
Tasting notes :
The age of the vines, its exposure and terrain make this a flattering, round and well structured wine. It also has a nice minerality and a very expressive nose.
Food pairing :
This wine could be accompanied with roast lobster with saffron, a chicken breast with Epoisses or pike perch fillet with beurre blanc.
Cellar : 10 to 15 years.
" The Dampt family has a long tradition of winemakers, in fact both Vincent’s 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 Puligny–Montrachet before heading overseas to New Zealand’s 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. Dampt’s 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. " ~ Winery notes
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.