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Tasting Note
Chablis with more depth than most, from some of the best-placed vineyards around the village. Bright yellow, with minerality front and centre, followed by green apple, lemon and grapefruit. Fresh, long and textured, with that unmistakable flinty Chablis character. Unoaked and all the better for it.
Drink it with: oysters and any seafood, or roast chicken and pork.
The Winemaking
Gently pressed and fermented slowly with natural yeasts at around 20°C in stainless steel, resting on its fine lees. No oak. Bottled 10–12 months after harvest.
The Vineyards
West-facing hillside plots just north of the village of Chablis, on the famous Kimmeridgian clay-limestone, packed with fossilised oyster shells, that gives Chablis its mineral edge.
The Producer
Brothers Didier and Sylvain Defaix farm some of the finest-sited vineyards in Chablis. The estate is certified organic, leans towards biodynamics, and makes powerful, textured wines that age beautifully.
The Details
Tasting Note
Chablis with more depth than most, from some of the best-placed vineyards around the village. Bright yellow, with minerality front and centre, followed by green apple, lemon and grapefruit. Fresh, long and textured, with that unmistakable flinty Chablis character. Unoaked and all the better for it.
Drink it with: oysters and any seafood, or roast chicken and pork.
The Winemaking
Gently pressed and fermented slowly with natural yeasts at around 20°C in stainless steel, resting on its fine lees. No oak. Bottled 10–12 months after harvest.
The Vineyards
West-facing hillside plots just north of the village of Chablis, on the famous Kimmeridgian clay-limestone, packed with fossilised oyster shells, that gives Chablis its mineral edge.
The Producer
Brothers Didier and Sylvain Defaix farm some of the finest-sited vineyards in Chablis. The estate is certified organic, leans towards biodynamics, and makes powerful, textured wines that age beautifully.
The Details