2020 | Domaine Daniel-Etienne Defaix | Chablis

The palate is an explosion of delicate flavors, nice and delightful mouthfeel. Quite delicate and smooth texture on the long finish.

Producer Information

Daniel-Etienne Defaix’s ancestors were already cultivating the vine in the sixteenth century at the Château de Faix near Avallon, not far from Chablis. Etienne-Paul Defaix installed the family as vignerons in Chablis during the eighteenth century. Today, Daniel-Etienne Defaix continues this long family tradition as he maintains a domaine of 26 hectares planted exclusively to Chardonnay and primarily in a series of vineyard sites classified 1er Cru. The vineyards are fertilized, when necessary, with a natural compost of cow and horse manure. Treatments in the vineyards are severely limited and never done within two months of the harvest. All the wines at this estate are vinified in a similar fashion. At harvest a strict triage is done to eliminate unripe and unhealthy grapes; the grapes are pressed slowly for three hours, separated parcel by parcel, with only the finest juice maintained for bottling at the domaine. The wines normally ferment for three weeks (sometimes as long as a month) using only indigenous yeasts and at a temperature of 18 degrees Celsius; the malolactic fermentation is always completed but never artificially rushed (on rare occasion, the ML has taken two years to finish). The wines rest on the fine lees in stainless steel cuves for at least 18 months (and sometimes longer for the 1er and Grand Crus) undergoing a type of batonnage without exposure to air and without the addition of sulfur (utilizing the CO2 created by the malolactic fermentation to conserve the freshness of the wines). The wines are generally not fined nor are they filtered prior to bottling and the wines are never exposed to a “passage a froid” to precipitate the tartrates … the elevage of two winters in a cold cellar does that work naturally.

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