Viniou Reviews
The Dampt Frères Chablis Premier Cru "Cuvée Fourchaume" 2023 is a standout expression of Chardonnay from one of Burgundy’s most celebrated white wine appellations. Sourced from the revered Fourchaume climat, this 2023 vintage showcases the elegance and precision for which Chablis Premier Cru wines are so highly regarded. The wine is produced from 100% Chardonnay grapes, grown on classic Kimmeridgian limestone soils rich in marine fossils, which impart the distinctive mineral backbone that Chablis lovers cherish. The vinification process here typically favours stainless steel to preserve freshness, allowing the purity of fruit and the minerality of the terroir to shine without the influence of heavy oak.
Chablis as a region occupies the northernmost reaches of Burgundy, benefitting from a cool continental climate with pronounced differences between day and night temperatures. This climate extends the ripening process, resulting in wines with invigorating acidity, clarity, and complexity. Fourchaume itself is one of Chablis’ most prestigious Premier Cru sites, celebrated for producing wines with both finesse and generosity, often regarded as among the most approachable and floral of the Premier Crus.
For food pairings, this Chablis Premier Cru is exceptionally versatile. Its vibrant acidity and pronounced minerality make it a perfect match for seafood, particularly oysters, scallops, and prawns. It also pairs beautifully with smoked or poached fish, such as trout or turbot, and can elevate classic Burgundian dishes like gougères or escargots. Soft cheeses such as goat’s cheese provide another harmonious pairing, as does a simple chicken in creamy tarragon sauce.
To appreciate all its nuance and aromatic depth, I recommend serving this Chablis Premier Cru chilled but not too cold, ideally between 10-12°C. Allow it to open in the glass for a few minutes before tasting, and use fine, tulip-shaped white wine glasses to best capture its subtle floral and mineral aromas. This wine is structured for immediate pleasure but will also reward a few years in the cellar for added complexity.
