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Domaine Vincent Dampt, Chablis, 2025

White Wine from Burgundy, France
$34.99
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Village Chablis pulled from three parcels that all sit around Premier Cru Vaillons — one of the best addresses you can have for a wine that doesn't get to put "1er Cru" on the label. Vincent Dampt farms 40-plus-year-old vines here on the classic Kimmeridgian limestone and marl of the Serein's left bank, the clay-chalk mix packed with fossilised oysters and ammonites that gives Chablis its saline signature. He ferments with indigenous yeasts and keeps everything in stainless steel, no oak at any stage, because tank is what preserves the cut; the farming is organic in practice, with the estate ploughing and using natural fertilisers. Vincent is the son of Daniel Dampt and grandson of Jean Defaix, and he earned the parcels the hard way — wine school in Beaune at fourteen, stints in the Jura, at Leflaive in Puligny-Montrachet and in Marlborough, before a few small inherited plots let him set up on his own. This is the bottle that makes the argument for buying grower Chablis at the village level rather than trading up.

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More about Vincent Dampt

Vincent Dampt makes Chablis the classic way, mostly in tank, from old vines on Kimmeridgian marl, with cut and salinity front and center. His Chablis bloodline runs deep.

His father, Daniel Dampt, and his grandfather, Jean Defaix, both built well-regarded Chablis estates of their own. Vincent decided at 14 to follow them and enrolled in wine school in Beaune. He then trained in the Jura and with Domaine Leflaive in Puligny-Montrachet and worked in Marlborough, New Zealand, before starting as winemaker alongside his father in 2002. In 2004 a few small inherited plots let him launch his own domaine, based in Milly on the left bank of the Serein.

The vines average around 40 years old and give naturally small crops. Most grow on the Kimmeridgian marl of the original Chablis sector, a mix of clay, chalk and marine fossils, with the Petit Chablis on Portlandian limestone. Fermentations use native yeasts, and most of each wine stays in stainless steel, with a minority aged in older 350-liter barrels for texture. The range runs from Petit Chablis and Chablis to the Premiers Crus Vaillons and Côte de Léchet, the latter from vines more than 55 years old. Expect bright, saline, precise wines that drink well young and gain depth with a few years in bottle.

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Wine Details

  • Grape Variety

    Chardonnay

  • Vintage

    2025

  • Size

    750ml

  • Farming Practice

    Sustainable

  • Style

    Crisp

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

Practicing organic

100% Chardonnay

From 3 parcels all surrounding 1er cru Vaillons, in the one of the best sections for village Chablis

40+ year old vines

Classic Kimmeridgian limestone terroir

Ambient yeast fermentation

Fermented and aged in stainless steel

Tasting Notes & Food Pairings

Perfect Pairings

Oysters on the half shell, obviously — but also Dungeness crab salad, sole meunière, moules marinière, or a warm goat cheese and thyme tart. Excellent with sushi and sashimi, and with a plate of jamón and cornichons before dinner.

Tasting Profile

Dry white, unoaked, with the chalky, oyster-shell character that Kimmeridgian soil gives. Serve well chilled.

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