Domaine Vincent Dampt

On one of my 2017 visits to see Sebastien Dampt, he mentioned that his brother Vincent no longer had an Australian importer – I assume asking the obvious question. I later approached the family and asked if I could import Vincent’s wines as well, and this is now our third shipment. JJ

“Ever focused, Vincent enrolled himself in winemaking school aged just 14, then worked in France, notably with Olivier Leflaive in Burgundy, before heading to New Zealand’s Marlborough region, an experience he calls mind expanding. Vincent’s vines are planted on Chablis’ quintessential Kimmeridgian soils.

These consist of calcareous clay, containing limestone and marlstone with fossilised marine organisms, which some would claim contributes to Chablis’ hallmark minerality. Now in his second decade of winemaking, Vincent owns two hectares of prime Chablis and Chablis 1er Cru vineyards around the village of Milly, some with 55 year-old vines. Styled to give pleasure, Vincent Dampt’s steely, mineral wines are classic Chablis with the classic crushed shell profile of the appellation.”
Corney & Barrow

Domaine Vincent Dampt Petit Chablis 2018. Qty Avail. 240 – $29
Picked from two vineyard parcels and as compared to Sebastien’s no oak policy, 40% of this wine sees old barrel maturation. Vincent, moving with the times, also has been bottling under both screwcap and cork for some time. If anything, this wine shows more flavour (barrel aging?), a crisper structure and a little greater length than Sebastien’s wine above. Superior? 18.1 points, JJ
From 40 year old vines above the town of Chablis-Fyé. Aromas of green apple and pear dominate on the nose with hints of dried herbs and wet stone. On the palate it is dry and crisp with plenty of minerality and citrus finishing floral. This Petit Chablis is soft, light and extremely refreshing. Skurnik

Domaine Vincent Dampt ‘Les Vaillons’ Premier Cru Chablis 2017. Qty Avail. 102 – $49
A discreet application of wood suffuses the petrol, sea shore and essence of pear-scented nose. There is good volume and punch to the energetic flavours that possess evident minerality that carries over to the clean, crisp and focused finish. I like the delivering and this should amply reward mid-term cellaring. Burghound


Cooked apple fruit, sour cream and a bunch of freshly crushed herbs.
Riper and fuller than their Vaillons and Les Lys.
17 points, Richard Hemming MW,
A ripe, juicy style up front, narrowing as this evolves to the finish. Melon, apple and spice flavors converge on the tangy aftertaste.
Wine Spectator
Brilliant, pale and golden in colour. The Vaillons is full-bodied, rich and balanced. The fruit has a pleasant minerality.
Vaillons is known for its generous fruit, power and poise, due to its favourable south-eastern aspect as well as its Kimmeridgian soils. Vincent’s parcel is particularly rich in clay, with vines averaging 35 years old, giving expressive wines. With citrus, orchard fruit and a perfect balance of sea-shell minerality and rich creaminess, this Chablis has everything to offer. Corney & Barrow