About
Domaine Sébastien Dampt
Domaine Sébastien Dampt is located in the village of Milly to the west of Chablis. Sébastien Dampt, the founder and the winemaker of the domaine, farms 8.5 hectares of vineyards.
Sébastien Dampt's style is characterized by freshness and purity.
The top wines of the domaine are: Chablis Premier Cru Vaillons, Chablis Premier Cru Beugnons, and Chablis Premier Cru Côte de Léchet.
The Chablis Premier Cru Vaillons 2013 scored 91, the Chablis Premier Cru Beugnons 2014 scored 90, and the Chablis Premier Cru Côte de Léchet 2013 scored 90 by the Wine Advocate.
Robert Parker said: "The 2013 Chablis Premier Cru Les Vaillons comes from 0.75 hectares of vine and sees 8 to 10 months in stainless steel. It has a clean and fresh Alpine bouquet with dewy green apples and mown grass scents. The palate is vibrant with crisp green apple and nectarine on the entry and, while it is not a complex Vaillons, there is sense of joie de vivre on the finish that draws you in. Delicious!"
History
2007
The winemaker of Domaine Sébastien Dampt is Sébastien Dampt, the son of Daniel Dampt.
Sébastien Dampt's ancestors have been vignerons for more than 150 years. Sébastien Dampt learned winemaking from his father, Daniel Dampt, but also obtained a degree in viticulture in Beaune.
Sébastien Dampt took over 7 hectares of vines and created Domaine Sébastien Dampt in 2007.
In 2013 new vats were bought, including a concrete "egg" vat. A plot of Petit Chablis was planted in 2017 which extended the vineyards to 8.5 hectares.
Approach
Sébastien Dampt uses classic approaches: pneumatic pressing, settling, fermentation in temperature-controlled vats at 20°C, systematic malolactic fermentation, fining and light filtration.
The wines in Domaine Sébastien Dampt are bottled under inerting with nitrogen in order to avoid any premature oxidation.
The Chablis and the Premiers Crus are fermented in stainless steel to help retain their freshness and purity.
In 2013, a concrete “egg” system started being used to obtain more fatness on the wines and make a micro-oxygenation as a barrel without an oaky aroma.