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We were fortunate enough to meet Vincent just as he was starting out. He is now into his second decade making wine, these 2015s being his eleventh vintage. Having spent time working in Puligny-Montrachet and in New Zealand, Vincent returned to the family domaine, where he makes his own wines alongside those of his father Daniel and brother Sébastien. 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. Vincent’s premiers crus are unoaked, as is traditional. This allows the chalky terroir to shine. His grand cru, Bougros, is fermented in old oak, as befits its more powerful concentration of fruit, giving a fuller, sturdier character.

<Domaine Vincent Dampt
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