Domaine Vincent Dampt

The youngest generation of an impressive Chablis lineage, Vincent Dampt is one of the region’s rising stars.


Vincent is the son of Daniel Dampt and grandson of Jean Defaix, both admired Chablis producers. Respectful of family tradition, Vincent is nonetheless determined to build his own reputation. Mild-mannered on the surface, Vincent is fiercely passionate about wine and the Chablis terroir, yet open to new ideas and methods in his pursuit of quality. 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.

The 2017 Vintage

After the very small frost-affected crop of 2016, hopes were set on a normal harvest – only to be dashed once again towards the end of winter. Unlike the freak frost which had wiped out half the crop in one night in 2016, 2017 delivered ten days of angst, with temperatures as low as -5˚C. The previous year’s problems meant that many were better prepared in 2017 and the challenges were partially relieved by anti-frost measures – oil heaters and candles.

Once the frost risk had subsided, fortunes changed with the remaining winter weather keeping disease at bay. A warm July and August ensured the grapes matured well– although they lacked juice. Hail attacked Chablis at the end of July but largely missed the domaine. Harvest began on 5th September with the premiers crus. Although 2017 was easier than 2016, 30% was still lost in total.

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