Domaine Daniel Dampt & Fils is a family-owned estate in Chablis, Burgundy. The 24 hectares are farmed by Vincent Dampt and Sébastien Dampt according to a sustainable principle. They are on their way to HVE certification. Daniel Dampt’s sons, Vincent Dampt and Sébastien Dampt have taken charge of the wine business. Besides making wine at the family domaine, they also run their own domaines, Domaine Vincent Dampt and Domaine Sébastien Dampt separately, producing some wines under their names.

Vincent Dampt and Sébastien Dampt’s wines are fresh, lively, mineral, fleshy, supple or sharp, depending on their terroir and vintage, and can wait in your cellar for the ideal opportunity to taste them.

The top three wines of the domaine are: Chablis Premier Cru Beauroy, Chablis Premier Cru Fourchaume, and Chablis Premier Cru Côte de Léchet.

The Chablis Premier Cru Beauroy 2013 scored 91, the Chablis Premier Cru Fourchaume 2013 scored 91, and the Chablis Premier Cru Côte de Léchet 2014 scored 90 by the Wine Advocate.

Tasting Chablis Premier Cru Beauroy 2013 Robert Parker said: “The 2013 Chablis 1er Cru Beauroy comes from 30-year-old vines cropped at 55 hectoliters per hectare and sees 10 months in stainless steel. It has a very attractive nose of peach and nectarine, hints of jasmine developing in the glass all with fine definition. The palate is well-balanced with good fruit concentration. There is plenty of depth and it leads naturally to a spicy, well-defined finish that lingers in the mouth.”

The two brothers, Vincent Dampt and Sébastien Dampt, are the winemakers at Domaine Daniel Dampt & Fils. They took over their father’s domaine but are also making some under their own names.

The story of the domaine started 150 years ago in the former commune of Milly – now part of Chablis.

Jean Defaix, the father of Daniel Dampt, did excellent work in the vineyards and passed the vigneron’s knowledge throughout generations with his grandchildren - Vincent Dampt and Sébastien Dampt.

Domaine Daniel Dampt & Fils is currently undergoing HVE certification and is farmed according to a sustainable approach.

The vineyards are carefully ploughed concerning the soil and vines. At first sight, there might be nothing special here: the wines are machine-harvested, then vinified and matured in stainless steel. However, it doesn’t work badly on the wines, totally representing the unique terroir and the expertise of the young generation of winemakers.