This special stretch of Chablis 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 take a stroll through the rolling terrain, you would undoubtedly stumble across ancient seashells. They are everywhere and what they offer the flavor profile of these 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 the 12th century that the Cistercian monks planted Chardonnay in Chablis; from there it is believed to have spread to the rest of Burgundy.

Daniel Dampt & Fils is nurtured by a family that boasts 150 years of viticulture in Chablis and is an integral part of the appellation’s modern history. Daniel, together with his sons Vincent and Sebastien as well as his famous father-in-law, Jean Defaix, have collectively built a reputation for incredible quality at a rare value. 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. Perched amidst chalky outcroppings on the left bank of the river Serein, Côte de Léchet is known for delivering crisp acidity and a compelling snapshot of Kimmeridgian minerality. This wine utilizes natural yeast for fermentation, is aged for six months in stainless steel and is lightly fined and filtered before bottling.   

This wine has a pale straw yellow core with green reflections on the rim. The nose possesses powerful aromatics including crushed, fresh hazelnut, white peach skin, Bosc pear, yellow apple and a touch of lemon zest mingled with notes of honey, nori, oyster shell, honeysuckle, and stirred lees. The medium-bodied palate is dense and concentrated yet perfectly balanced with fresh acidity that unfolds into flavors of laser-focused minerality, fruit that confirms the nose, creamed hazelnut, honey and incredible oyster shell and chalk minerality that drives the clean, refreshing finish. This wine is young, fresh, and delicious, but requires decanting as is the case with most great young wines. For optimal results, decant for one hour and serve between 50-60 degrees in Burgundy stems. Although shellfish, especially oysters, offers a classic pairing, try the classic local pairing with rare steak. It may sound bizarre, but the interplay of steak fat with oyster shell and refreshing minerality delivers an uncanny pleasure that you simply must try. We recommend grilling a ribeye on high heat for a short time then letting it rest for twenty minutes while you wait for the wine to reach the perfect temperature.