Daniel-Etienne Defaix is the owner of one of the oldest estates in Chablis. For 4 centuries, the Defaix family has been winemakers from father to son. The family estate is located on the oldest terroirs of Chablis, where monks at Pontigny made a selection a thousand years ago. The privileged exposure of the monks of Pontigny was and still is a hill with a high slope facing south-east. An advantage for Chablis which often struggles with frost in the spring and this privileged spot catches the sun's rays first and therefore much less harvest losses. Daniel-Etienne Defaix is the undisputed master in 'long-aged-chablis' There is no rush and they firmly believe that the wines must mature and this is also evidenced by the fact that they only release their Premier Crus after around 8 years but we have drunk versions of 30 years and older and they were even more than fantastic. These long-aged chablis from old years can also be ordered by us on request and of course we also have some of our own in our range. What makes this domain so unique, however, is not only the fact that no wood is used during the production process. The unique fruit of the old vines of the vineyards and time do their work and make all the execution gems. The Daniel-Etienne Defaix Chablis Vieilles Vignes is a fantastic mineral Chablis. The 2020 will not be available until 2023. The soil of the old Chardonnay vineyard (vines are on average 60 years old - vieille vignes) lies on a soil of calcareous and marl with an exposure to the South, Southeast and Southwest. At Daniel-Etienne Defaix everything is given time, including with his Chablis Vieilles Vignes. The alcoholic fermentation with natural yeast at 18 ° C takes about 3 weeks. The wine then matures for at least 12 months with monthly stirring of fine lees and the wine remains in the centuries-old cellars for almost 2 years before it is released The Daniel-Etienne Defaix Chablis Vieilles Vignes has a deep golden yellow color. On the nose In the nose mineral with aromas of lemon, dried herbs, hay and vanilla. Beautiful balance. On the palate a fresh attack, complex, good balance between acidity and fattiness and a long and pleasant finish. The richness and complexity of this Chablis makes it an ideal wine for an aperitif, an excellent accompaniment to fish pates, oysters, seafood dishes and this Chablis can flirt with a roasted andouillette or the Escargots Burgundy with Chablis and butter parsley. Below are also some fantastic dishes with this wine and did you know that if you need advice finding the ideal wine with your dish, ask our Sommelier for advice - Free for our customers - click here for free advice 1. Grilled salmon fillet with dill-yogurt sauce and roasted fennel Salmon has enough fat to carry the structure of the wine, while the dill and yoghurt enhance the fresh, citrusy acidity. The fennel complements the mineral and slightly spicy notes of the wine. 2. Pasta with spinach, lemon and grated Parmesan The light creaminess of the pasta is balanced by the acidity in the wine. Lemon enhances the fresh character, while the Parmesan complements the ripe, savoury depth of this Chablis. 3. Baked chicken thigh fillet with tarragon and lemon mustard sauce The spicy intensity of tarragon and the light sharpness of mustard are perfectly captured by the tension in the wine. Chicken forms a neutral but juicy base that makes the wine shine. 4. Salad with apple, walnut, celery and blue cheese The crisp apple and celery complement the acidity and minerality, while the nutty and savoury elements from the cheese and walnut contrast nicely with the complexity of the old vines. 5. Baked sea bass with garlic, lemon and parsley A classic fish dish that combines elegance and simplicity. The fine structure of the fish and the spiciness of parsley harmonize with the floral and mineral components of the wine. 6. Risotto with green asparagus, lemon zest and a little old cheese The ripe acids cut nicely through the creamy text