Domaine Sebastien Dampt Chablis Les Beugnons 1er Cru 2022

100% Chardonnay von 60 Jahre alten Reben aus der 1er Cru Lage Les Beugnons, einer Sub-Ried von Les Vaillons; Les Beugnons liegt im äußersten Süden von Vaillons, nach Süden ausgerichtet, der Rest von Vaillons ist nach Osten bis Norden ausgerichtet; nur zwei Winzer füllen einen Chablis 1er Cru Les Beugnons ab, nämlich Sebastien Dampt und Château Long Depaquit, 2013 produzierte Sebastien erstmals einen Les Beugnons;laut einem von Jean-Paul Droin in den Archiven von Pontigny gefundenen Dokument begannen die Mönche der Abtei von Pontigny 1572, das Wort „Climat“ für Les Beugnons zu verwenden. Es scheint sich also um eines der ältesten Climats Burgunds zu handeln;
sehr kalkreicher Boden, die Weine von hier gelten als mineralischer und konzentrierter; Handlese; temperaturregulierten Betoneiern für 3 Wochen bei 20° C vergoren; 100% Malolaktische Gärung; 13,0 % vol;

- Jasper Morris MW in seinem wunderbaren Buch INSIDE BURGUNDY allgemein über die Lage: „Beugnons: Twelve hectares at the south-west tip of Vaillongs- which is how it is usually declared, ….; Vaillons: One of the senior citizens: 15 hectares in ist own right but nearly 120 hectares if you include ist dubdiviesions Beugnons, Chatains, Epinottes, Les Lys, Melinots, Roncieres and Secher. The upper parts of the vineyard, on thinner soil, make an absolutely classic dry Chablis; those further down introduce slightly more exotic notes. Overall lovely, classic, elegant wines with both vivacity and power. Laurent Pinson thinks it hast he most charm of the Left Bank Premiers Crus. Vincent Dauvissat’s example, from Vaillons itself , has an intriguing bouquet somewhere between lime blossom and verbena. Lilian Duplessis describes the wines as being especially fruity in youth. Dauvissat, Defaix, Droin, Michel, Raveneau and Ervin all have vines within Vaillons itself. So too Christian Moreau, although he uses the name in the singular.“
- Sebastien Dampt: „For Les Beugnons I have bought an egg-shaped concrete tank. I’m the first one to that in our family. With concrete you get micro-oxidation. It’s the same as with barrels, but you don’t get the taste of wood. It brings more fat to the wine.“

- 92 Punkte DECANTER, Andy Howard MW (10/2023): „Very similar to brother Vincent's Côte de Léchet, but there is just a little more evident fruit ripeness here. Hint of smoky reduction provides extra freshness, this is a sun-kissed Côte de Léchet which should drink well relatively young. Vibrant lime acidity adds plenty of complexity to the finish. Sébastien returned to the family domaine in 2005 before setting up his own 7ha estate in 2007. 2024-2028.“

- 91-93 Jasper Morris, Inside Burgundy: “This comes from the same plot as Sébastien’s Vaillons bottling but has been raised in an egg (16hl). He feels the wine gains in complexity from this treatment, as it certainly seems to ferment in a different way, and the lees circulate more. The nose is broader based, as if there were more clay in the soil. A richer texture, with ripe lemon flavours, and impressive length. Finishes on drier marine notes. Drink from 2026-2032.“

- 91 Punkte BURGHOUND, Allen Meadows: „Cool and even smokier aromas of white flowers, lime zest and seaweed give way to energetic and delineated middleweight flavors that terminate in a crisp and very dry yet not especially austere finale that exhibits sneaky good length. This should repay a few years of keeping as a bit more depth should make this even more attractive. 2027+. Note: this was partially raised in concrete egg-shaped tanks and the rest in stainless steel.“