DOMAINE DANIEL DAMPT VAILLONS CHABLIS 1ER CRU 2023 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 2023 Domaine Daniel Dampt Vaillons Chablis 1er Cru is 100% Chardonnay from a 3-hectare block of 40-60-year-old vines in the renowned Vaillons Premier Cru, a southwest-facing hillside with fossil-rich Kimmeridgian clay-limestone soils that promote depth and minerality. The 2023 vintage, marked by abundant summer rain and a late September heatwave, delivered generous yields and ripe fruit, challenging growers to preserve acidity amid dilution risks—yet careful management yielded balanced results. Hand-picked grapes are gently pressed and fermented in stainless steel tanks at 17-19°C, avoiding oak to maintain freshness. Partial malolactic fermentation integrates acidity, with 12-18 months' lees aging for texture.

TASTING NOTE:

Pale lemon-gold with green highlights, the 2023 Vaillons 1er Cru captivates with a perfumed nose of Meyer lemon, green apple, and oyster shell minerality, laced with white florals, acacia, and subtle buttery almond notes. The palate is plush yet vibrant—ripe pear, citrus curd, and salted caramel unfold with creamy lees texture, anchored by crackling acidity and a chalky, saline grip evoking Kimmeridgien terroir. Medium-full bodied, it layers fennel, cheese rind, and wet flint toward a long, zingy finish blending fruity richness and steely freshness. More generous and approachable than tauter vintages, yet retaining elegant structure.