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Drink it now or cellar for up to 10 years. It is recommended to decant it for half an hour. Domaine Daniel-Etienne Defaix has been a family business for 4 centuries. The estate, one of the oldest and most renowned in Chablis, is made up of a historic vineyard covering approximately 30 hectares with cellars dating back to the 12th century. The Domaine benefits from the oldest terroirs in Chablis and produces very fine wines capable of evolving for several years in the cellar. The Chardonnay grapes for the Chablis Premier Cru Côte de Léchet come from a vineyard located on a south-east slope on Kimmeridgian marl-clay-limestone soils with pebbles on the surface. After harvest, fermentation takes place at a controlled temperature for a period of 3 months. The finished wine then ages for 18-24 months. The wine shows a bright golden color and a complex and broad aromatic profile. On the nose, it reveals citrus and herbaceous notes, and mineral hints of chalk, and honey. On the palate, it is lively and well-structured, fresh and balanced. It has a strong and typical mineral vein and some smoky notes. The finish is long and persistent. It is the ideal wine with oysters but also pairs beautifully with goat cheeses, veal, and fish in white sauce.
Price: £34.01 from 8wines UK
| Retailer | Price | |
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| 8wines UK | £34.01 | Go to shop |
Cellar for 10 years or more. No need to decant before serving. This is a sun-soaked Chablis from the Premier Cru of “Les Lys”, harvested from 45 to 50 year old vines. You can detect its complexity on the nose, where scents of ripe lemon, baked apple,...
Cellar for 10 years or more. No need to decant before serving. This Chablis is infused with the warm sun of Burgundy and the mature, complex character of elderly vines. Look for notes of buttered brioche on the nose, with aromatic scents of lemon zest,...
Cellar for 10 years or more. No need to decant before serving. This old vine Chablis is as iconic as the rolling green hills where it was produced. It’s bursting with sumptuous notes of lemon, lime, brioche, and honeysuckle, with accents of dried herbs...
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