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.