2019 Domaine Daniel Dampt & Fils Chablis 1er Cru Les Lys

品飲印象：第一口是清爽的檸檬與青蘋果香，夾帶一抹潮濕苔蘚與礦石氣息，酸度明亮、有精神。中段口感細緻帶點奶油感與礦物鹹味，酒體雖纖細但層次感豐富，收結持久。

酒莊與釀造：丹尼多普家族（現由Vincent與Sebastien掌管）在產區以尊重風土聞名。Les Lys 特別強調在發酵與陳年過程中保留原始風味：以舊橡木或不鏽鋼搭配瓶中與桶中細膩的澱粉接觸，使酒款既有質感又不蓋住礦物特性。

葡萄園風土：Les Lys 坐落在典型的Kimmeridgian 白堊與泥灰岩地層，土壤排水好、含化石，賦予酒款明顯的石感與鹹度。園區日照與坡向有利成熟但仍保留鮮活酸度，人工採收與嚴格選果確保品質。

Tasting note: Bright, sea-spray freshness greets the nose with lemon and green apple notes threaded through mossy and mineral undertones. The palate is slender yet concentrated — vivid acidity frames a gently rounded, almost creamy mid-palate with flinty, saline accents and a long, textured finish.

Producer & winemaking: From the family domaine run by Vincent and Sebastien Dampt, Les Lys is handled with a light touch to showcase terroir. Fermentation and élevage emphasize purity and texture — lees contact and judicious use of neutral wood/stainless regimes build a subtle richness without masking mineral clarity.

Vineyard notes: Les Lys sits on classic Chablis Kimmeridgian soils, lending chalky minerality and a fine stony backbone. South- to south-east-facing parcels allow ripeness with freshness; low yields and careful sorting produce concentrated, terroir-driven grapes that translate into a focused Premier Cru expression.

Specification

• Alcohol %: 13%
• Decant Time: 45 minutes
• Taste: lemon brightness, citrus, mossy freshness, earthy greenness, flinty/mineral, saline, buttery texture, textured length, bright acidity, long finish
• Food Matching: Oysters and shellfish, Crab and lobster, Soft cheeses, Lightly spiced Asian pork dishes (char siu, crispy pork belly), Sushi and sashimi, Grilled white fish with lemon
• Grape Variety: Chardonnay ,

Winery

Domaine Daniel Dampt & Fils 是座落於夏布利的小型家族酒莊，現由Vincent與Sebastien負責。酒莊重視田間管理與低產量，釀造手法以保留風土原貌為主，讓單一一級園的特質得以清楚呈現。

Domaine Daniel Dampt & Fils is a small family domaine in Chablis, now run by Vincent and Sebastien Dampt. The estate focuses on expressing individual Premier Cru sites, using careful viticulture, low yields and a restrained cellar approach to let terroir speak.