Although Chablis is technically part of Burgundy, it is over 80 miles north of Beaune and is separated from the Côte d'Or by the Movran Hills. Just a couple hours from Paris, Chablis is actually forty miles closer to the southern appellation of Aube in Champagne than it is to the rest of Burgundy. Chablis is not just isolated by distance from Burgundy, it is distinct in its soil and its climate. Much cooler than the rest of Burgundy and enjoying a northern continental climate, Chablis also boasts signature Kimmeridgian limestone which offers a flavor profile that is 180 million years in the making. During the Upper Jurassic Age, this area was under water; what was left behind is a composition of limestone, clay and fossilized oyster shells that is delightfully unmistakable in the glass and is one of the most stunning examples of terroir’s power in the world. If you were to go for a stroll through the rolling hills of vineyards, it would be highly likely for you to stumble across some sort of seashell on your jaunt. They are everywhere and what they offer the flavor profile of the wines is pure magic. Quite a bit further along in the history of Chablis, the Romans are believed to have first cultivated the region. However, it wouldn’t be until around the 12th century that the Cistercian monks of Pontigny Abbey planted Chardonnay in Chablis; from there it is believed to have spread to the rest of Burgundy.

 

Today’s producer is an integral part of the appellation’s modern history. Daniel Dampt & Fils is nurtured by a family that boasts 150 years of viticulture in Chablis. Daniel, together with his sons Vincent and Sebastien and his famous father-in-law Jean Defaix, have built a reputation for incredible quality and their wines are carefully crafted from some of the most treasured sites in the region. Today’s wine is derived from thirty-year-old, east and southeast facing vines that are sustainably grown atop a precious 2.8 hectares in the Côte de Léchet, which is one of the most sought-after Premier Cru vineyards in Chablis. Perched amidst chalky outcroppings on the left bank of the river Serein, Côte de Léchet is known for delivering crisp acidity as well as a faithful and compelling snapshot of Kimmeridgian minerality. This wine utilizes natural yeast for fermentation, is aged for six months in stainless steel in an effort to retain varietal purity and freshness, then is lightly fined and filtered before bottling.