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Coming from a family which has been making wine in Chablis for over 150 years, Sébastien Dampt left the family domaine and started his own label in 2007. The domaine is located in Milly, just west of the village of Chablis, and half of Sébastien’s holdings are in Premier Cru vineyards.
In 2013 Dampt purchased a concrete egg, especially to vinify his Premier Cru Les Beugnons wines. The egg brings out richness, and mimics a barrel in that it allows for micro-oxygenation without imparting a woody influence. The Beugnons vineyard lies southwest of the village, within very a special parcel of the vaunted Les Vaillons.
2016 was a challenging vintage in Chablis as the vignerons had to endure two bouts of frost and a freak hailstorm cutting production by approximately 50%. The good news is that the surviving fruit was of fine quality in a classic style. Dampt’s 2016 Beugnons shows zippy apple and soft pear fruit in seamless balance.
Drink from 2019-2030.
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