Aromas of green apple and pear dominate on the nose with hints of dried herbs and wet stone. On the palate it is dry and crisp with plenty of minerality and citrus finishing floral. This Petit Chablis is soft, light and extremely refreshing.
As one of the most popular grapes for growing and consuming, Chardonnay can be made in a wide range of styles depending on where it is grown and how it is made. These styles can vary from a sparkling Blanc de Blanc, or fresh fermented in stainless steel, to rich and creamy white wine aged in oak barrels. While Chardonnay can flourish in many environments, in its homeland of Burgundy it can produce some of the most remarkable and longest lived examples. Whereas from California it can produce both oaky, buttery styles as well as leaner, European-inspired wines. A Somm secret: the Burguny subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style with high levels of acidity. Most people who do not like oaky/buttery Chardonnay may likely enjoy Chablis.
Notable regions for this grape include Burgundy (and Chablis) in France, Central Coast, Napa, and Sonoma in CA, and Western Australia.
When pairing with meals, consider the characteristics, flavors, and acidity of your food first. You always want to try to match the same characteristics and intensities with your wine. No brainer pairing options include seafood, salads, and white meat. Chardonnay, with its vast versatility, is everyone’s best friend.
An appellation in Burgundy and pristine style of wine all in itself. Chablis lies on the most-northern end of Burgundy, France where the weather is cool and the acidity is high. Fun fact about Chablis: the only grape varietal permitted in this region is Chardonnay. Chablis also has this special Kimmeridgean soil composed of limestone, clay, and fossilized oyster shells making these wines especially unique and a perfect pairing to drink with oysters and seafood! Chardonnay from Chablis can show pleasantly ripe, concentrated, citrus fruits with mouth-watering high acidity. Some producers age a portion of their wines in old oak to give them a rounder texture and relaxed flavor palate or keep the entire yield in stainless steel or concrete to preserve the pure fruit flavor. Chablis also has a vineyard hierarchy where the lesser/flatter lands may be labeled as Petit Chablis. The higher designated vineyard sites may be labeled as premier cru or grand cru. Age these beauties, or enjoy now with a full order of Oysters to share.
The Dampt family has a long tradition of winemakers, in fact both Vincent’s father, Daniel Dampt, and grandfather, Jean Defaix, own highly-regarded estates in Chablis. Vincent grew up in the world of wine and decided to follow the family tradition when he was just 14 by enrolling himself in wine school in Beaune. He trained in the Jura and with Leflaive in Puligny–Montrachet before heading overseas to New Zealand’s Marlborough region. In 2002 Vincent began working with his father as winemaker, and in 2004 inherited a few small plots of vineyards, enabling him to create his own estate.