To me, above anything else, Chablis represents a family story. Maybe because it is my mother’s favourite white wine and the only wine one of my cousins will drink. The Chablis region is the northern-most wine district of Burgundy. Its cool climate produces wines with more acidity and a flinty note that is sometimes described as the taste of gunflint. The Chablis appellation is only allowed to use Chardonnay grapes and most of the region’s wines are unoaked and vinified in stainless steel tanks.
One of my favourite Chablis producers is Daniel Dampt. Owned by a family of winegrowers and dating back 150 years, the Dampt estate currently has 30ha of vineyards in production. All their wines are produced and bottled by the winemaker which means that all his wines are made from grapes grown in his own vineyards. This is a crucial factor in the personality and quality of his different cuvées.
I particularly love two Daniel Dampt wines. The first one is the Chablis 2015 which is made from vines that are about 30 years old. It is a pale yellow-gold in the glass with elegant notes of green apple. The palate is very fresh and expressive and would be the perfect accompaniment to seafood. I think it is very good value for Chablis and, if you’d like to give try it, it is part of our Wine Cellar Insiders’ case this month.
The other cuvée I love, and I think it is my favourite of the two, is the Chablis 1er cru Côte de Léchet 2015. It is yellow-gold in colour and the nose is complex but subtle with aromas of white flowers. The palate is rich with the typical minerality that characterises a great Chablis. You can drink it now but it would be interesting to let it age for a few years in a cellar and reveal its ripe fruit notes and toastiness. The perfect, and regional, food pairing would be to enjoy it alongside a batch of freshly baked gougères. The cheesy and savoury choux buns would be the perfect match. Bon appétit!
– Alexandra Parfus, Wine Cellar