Vignoble Dampt - Chablis Premier Cru - Mont de Milieu 2018 (1.5L)
Price: $75.00
| Producer | Vignoble Dampt |
| Country | France |
| Region | Burgundy |
| Subregion | Chablis Premier Cru Mont de Milieu |
| Varietal | Chardonnay |
| Vintage | 2018 |
| Sku | 011816 |
| ABV | 13.00% |
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Bernard Dampt is from a family of farmers who have been growing grapes in Chablis for generations. He was worried that he wouldn't have any land to leave his sons to continue the vigneron tradition, so in the 1980's Bernard began buying up vineyards in the hopes that his three boys would continue farming and making wine. In 1998, his wish came true: he retired and handed the reins over to his children. Today, Bernard's sons, Eric, Emmanuel and Hervé craft over 30 wines ranging from Grand Cru Chablis to basic Bourgogne. They combine tradition and modernism to produce high quality, terroir driven wines for drinkers of all walks of life.
Since 2019, all Dampt vineyards have received HVE Certification (Haute Valeur Environnementale or High Environmental Value) from the French Ministry of Agriculture. This three-tiered system is a sustainability initiative that encourages farms and vineyards to increase biodiversity, decrease the negative environmental impact of their pesticide/herbicide use, manage their fertilizer inputs and improve their water management. Once an estate completes each of the three, increasingly stringent tiers, they are awarded certification.
This premier cru Chardonnay is sensational and comes from their prime Mont-de-Milieu vineyard holding. Aged in 20-30% old oak barrels and 70-80% stainless steel or 10 months. This gorgeous 1er Cru is steely and mineral all the way from nose to finish. Elegant aromas of wet rocks, toast, fennel, citrus and orchard fruits mingle with a subtle note of white flowers. The palate has added flavors of hazelnut, pineapple, sweet spice and acacia honey. The wine is racy, elegant and incrediby nuanced with a strong mineral spine that runs throughout the palate to the long, complex and refreshing finish. Pair with poached scallops, turbot filet, veal chops or mushroom ravioli.
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