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About This Wine
Bottled under screwcap. Organic. Much like the rest of Burgundy, Chablis' finest vineyards have (for better or for worse) become synonymous with a symbolic grower. Mention the 1er cru Montée de Tonnerre to any Chablis lover and the first name that comes to mind is Raveneau. The same goes for the 1er cru La Forest - Dauvissat (or Moreau-Naudet!), the grand cru Preuses - Fevre, grand cru Le Clos - Raveneau again or the Moreau brothers who are the largest holders in this vineyard (and no relation to Stephane Moreau of Moreau-Naudet!) and so on. The emblematic vigneron of the1er cru vineyard Côte de Léchet, is the Domaine Bernard Defaix. They are the largest holder and benchmark growers as well as the site's only certified organic grower (as far as we know). The Defaix cellars sit just below the vines of the Léchet hill, in the tiny hamlet of Milly.
Fifteen percent of the wine was fermented and matured in old, neutral barrels, which previously housed Defaix's Reserve bottling below with the rest being reared in glass lined tanks. It's a deep, multifaceted Léchet with the layers of fleshy fruit that only the greatest Chablis vintages can deliver, beautifully balanced and lifted by the vibrant chalky freshness that this site always delivers. We think we know fine Chablis when we taste it and this Chablis is fine, fine, fine, all the way down.
|Brand||Domaine Bernard Defaix|
Wines of Chablis
Arguably the most uniquely tasting Chardonnay in the world, most people are blown away to discover this special type of Chardonnay for the first time. The cool climate region produces wines with more acidity and less fruit flavours, but a unique flinty note derived from the soils.
Although considered a part of the Burgundy wine region, Chablis is closer in distance to Champagne which it shares an exceedingly rare and unique soil with. Kimmeridgian soil is not found anywhere else in the world except in southern England, Champagne and Chablis. A 180-million-year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, this soil type produces wines full of minerality, salinity, intensity, and finesse.
In Chablis they use a similar ranking system to that of Burgundy. From Grand Crus at the top, to Premier Crus, to Chablis and Petit Chablis at the bottom.