From vines located on a plateau above the town Chablis, the wine is fermented in temperature-controlled stainless steel with selected yeasts and without any enzyme addition. The wine goes through the malolactic fermentation and are aged on the lees in stainless steel vats for 6 months to keep the freshness. The Petit Chablis is very fresh in the mouth, with lovely fruits and a little bit tangy. Balanced and harmonious."
40 year old vines
From vines above the town of Chablis-Fyé
Clay, hard limestone, with lots of small stones
Fermented and aged in tank
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 trained in the Jura and with Leflaive in Puligny–Montrachet before heading overseas to New Zealand’s Marlborough region. 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. Vincent’s Chablis vineyards are situated on the left bank of the Serein river, on the famous Kimmeridgian marl; a mixture of clay, chalk and marine fossils. The only exception is the Petit Chablis that sits on Portlandian rock. The vines are 40 years old on average and naturally achieve very low yields. In order too preserve every bit of the classic Chablis cut and minerality, Vincent choosed to vinify most of his wines in tank. This is one of the up and coming young leaders of the new generation of Chablis.
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.