92-95 points, 5-stars, Inside Burgundy!
"Vinified in a concrete egg, as every year since 2013. Pure yellow and green colour, with greater succulence than the Vaillons. Much crisper finish, excellent acidity, all in white fruit. A Chablis of class and character. Finishes really well Tasted: June 2021." - Jasper Morris
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 a very special parcel of the vaunted Les Vaillons.