Sebastien Dampt Chablis “Côte de Léchet” Premier Cru, 2013

I couldn’t appreciate this wine.  And if the predilection, the swooning we do on this blog over 1er cru Chablis is anything to go by, it pains me to even write that.  But it’s true.

 

  • Hugh Johnson highly recommends the Léchet
  • Jancis Robinson lists Dampt as a recommended producer and the Léchet as a very good value
  • Tim Atkin calls Dampt a top value producer and gave this 93 points
  • Neil Martin over at Robert Parker wrote “it sported a primal but nicely defined and more terroir-driven bouquet than the Les Vaillons; reserved but focused” and gave it 90 points
  • “Over-achieving success story from a wunderkind artist and all-around brilliant winemaker that will leave everything else (quite frankly) in the dust.” Well… I might add that reviewer has never tasted LeFlaive.

Sebastien, apparently, strives to have no oxidation, no wood, no aged colour, leaving the wine for months in stainless steel vats to obtain a purity in keeping with Chablis of 1950s (to which I say, a 50s Caddy had some nice fins, but I certainly wouldn’t want to run that engine with 2015 gas prices).

  • Decanter 94 points, Le Monde, bla bla bla, they all loved it.

Sebastien Dampt Chablis “Côte de Léchet” Premier Cru, 2013

For me, for us, steely, flat, no finish, not cold, not room temperature, very short on the fruit, and acidic to a fault. Inexpensive for Chablis, yes, but not inexpensive.

 

This wine seems to suffer from that form/function issue many growers struggle with. They focus so much on terroir and “form” they forget that consumers, not experts, are the drinkers. If you read between the lines in the reviews, they are actually all lauding Sebastian, his ethic, his style, his methods, his 50 year old vines, the soil, the location, and only in passing the wine.

 

Price: $24 USD before tax and duty.

 

Market Liquidity: Too much craft, not enough consumer.

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