Chablis 2018 Daniel Dampt

CHAB033
Arguably one of the finest Chablis on the market. Produced from two separate parcels with 70% of the blend coming from a plot of 60 year old vines situated just below the 1er Cru Les Lys, in Milly, a stone’s throw south of the sleepy village of Chablis. More intense, with a degree more richness and viscosity.
Type:
Vintage:
2018
Size:
75cl
Main Grape:
Grape Mix:
100% Chardonnay
Style:
Dry
ABV:
0%
Region:
Country:
France
Sub Region:
Chablis
Sub Sub Region:
Chablis
Body:
Elegant, crisp and delicate
Drinking Window:
Drink now through to 2020
Closure Type:
Cork
£19.99
 

Domaine Daniel Dampt

Resulting from a family of winegrowers dating back 150 years, the Daniel Dampt estate currently counts 30 hectares of vines in production, including 16 hectares of Chablis and 14 hectares of Chablis Ier Cru (Vaillons, Fourchaume, Cote de Lechet, Les Lys and Beauroy). The recently constructed cellar is equipped with stainless steel tanks. The purchase of modern, powerful cellar equipment has enabled the group to increase its production of bottles, which now stands at 150000 bottles per year. All of Daniel Dampt's wines are produced and bottled by the domaine. This means all his wines are made from grapes grown in his own vine yards, which is a crucial factor in the personnality and quality of the wines.

Tasting Notes

Vincent told us that in years gone by this wine was sold under the now defunct 1er Cru La Vieille Voye. A ripe, creamy yet subtle style with an appealing freshness and minerality that complements the immediate tropical fruits. Fill your boots and drink!!

Food Matches

Enjoy with herb marinated grilled sea bass on a bed of green beans.

Vinification

Like all great Chablis, this crisp white is fermented in steel tanks at cool temperatures to preserve the natural salinity, minerality and freshness of the Charodnnay grape. Picked by hand in small baskets, the grapes are taken to the winery which is never more than 20 minutes from the vineyards, where the grapes are received, sorted, pressed and the clear juice settled in tank and near freezing temperatures to release any solids, before fermenting in steel tanks. After fermentation has finished the wine is stored on the fine lees for a short period, during which it undergoes Malolactic fermentation, before racking and ageing. Bottling takes place in the Spring after the harvest