Wine has been produced in Burgundy for more than 1000 years, during which time the Benedictine and Cistercian monks carefully recorded notes about how wines produced from particular plots tasted. This research formed the basis of the Burgundy appellation system which divides wines into Regional, Village, Premier and Grand Cru. Owing to severe application of the Napoleonic code, Burgundy is the most fragmented wine region in the world. The law requires that land be divided evenly amongst all children. Consequently, the average size of an estate in the region is only about 8 hectares, and in many cases it will be made up of a dozen small plots (sometimes as little as one row in a field) in many different villages. The famous Clos de Vougeot vineyard, for example, is about 50 hectares and has more than 80 separate owners. Burgundy is famous for beef bourguignon (beef stewed in red wine) and coq au vin (chicken cooked in red wine). Escargots à la Bourgogne (snails cooked in garlic and butter) are also popular. There are also some great Burgundy cheeses, including the incomparable Epoisses.
Domaine Daniel Dampt is one of the most well-regarded Chablis producers, creating wines of exceptional purity and freshness. Chablis is 100% Chardonnay grown on soils with fossilized shellfish. Because of that, the wine is a perfect pairing for oysters. Fresh lemon and green apple, an elegant minerality, with a lively finish. Fresh, elegant and concentrated. Drink now and over the next 4 years.
Made from Chardonnay grown on limestone soil. Good complexity, lemon and fresh pineapple aromas. Spice notes. On the palate there are white floral notes. Vibrant acidity. Good minerality. A fine and precise wine . Very pleasant from now on. Very good with fish and seafood.
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