DOMAINE DANIEL DAMPT VAILLONS CHABLIS 1ER CRU 2022 750ml

ABOUT THE WINE

Domaine Daniel Dampt & Fils, nestled in the historic village of Milly within Chablis, northern Burgundy, boasts a winemaking legacy spanning over 150 years. Founded through generations of family dedication, the estate traces its roots to the Dampt lineage, with Daniel Dampt merging his domaine with that of his father-in-law, Jean Defaix. Today, sons Vincent and Sébastien Dampt helm operations, blending ancestral traditions with innovative practices. Spanning 30 hectares, including 16 hectares of Chablis and 14 hectares of Premier Cru sites like Vaillons, Fourchaume, Côte de Léchet, Les Lys, and Beauroy, the domaine emphasizes sustainable viticulture. Their state-of-the-art stainless steel cellar, built in 1990, ensures precise production of around 150,000 bottles annually, all estate-grown and bottled to preserve the pure essence of Chardonnay. Renowned for elegant, terroir-driven wines, Domaine Daniel Dampt upholds Chablis's stellar reputation among connoisseurs worldwide.
The 2022 Domaine Daniel Dampt Vaillons Chablis 1er Cru is 100% Chardonnay from a 3-hectare parcel of 40-60-year-old vines in the heart of Vaillons, a southwest-facing Premier Cru hillside famed for its steep gradients and fossil-strewn Kimmeridgian clay-limestone. Hand-harvested grapes undergo gentle pneumatic pressing, then ferment in temperature-controlled stainless steel tanks at 17-19°C to preserve aromatic purity; no oak is employed. Partial malolactic conversion softens edges while lees aging for 12-18 months adds mid-palate richness.

TASTING NOTE:

Luminous pale gold with silver reflexes, the 2022 Vaillons 1er Cru unfurls a sophisticated nose of white peach, lemon curd, and acacia blossom, lifted by iodine-tinged sea spray and crushed oyster shell minerality. The palate is electric yet plush—vibrant citrus and green plum framed by a silky, almost oily texture from extended lees contact, countered by a steely acid spine and chalk-dust grip. Subtle notes of almond skin, wet flint, and candied ginger emerge mid-palate, flowing into a persistent, saline finish with echoes of yellow apple and river stone.