Domaine Daniel-Etienne Defaix, Chablis Vieilles Vignes 2018

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. This Chablis normally ferments for three weeks (sometimes as long as a month) using only indigenous yeast and at a temperature of 18 degrees Celsius. Malolactic fermentation occurs naturally (on rare occasion, the ML has taken two years to finish). The Chablis rests on its fine lees in stainless steel for several years, undergoing a type of batonnage without exposure to air (utilizing the CO2 created by the malolactic fermentation to conserve the freshness of the wines). The wine is not fined or filtered.

Daniel-Etienne Defaix’s ancestors were already cultivating the vine in the sixteenth century at the Chateau 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.

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