Domaine Daniel-Etienne Defaix Chablis 1er Cru Côte de Léchet 2012
Chablis Premier Cru AOC
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From an ancient Chablis estate, this is a rare, mature Premier Cru. Daniel-Etienne Defaix goes to great lengths to produce richness and structure in his long-aged wines, hence this top-vintage 2012 still boasts creamy fruit with mineral freshness.
£32.00 per bottle£39.00
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Wine Details
- White - Dry
- Fine wine
France- Light Gold
- Chardonnay
- 9.75 Units
- 13% ABV
- 750 ml
- 31 December 2027
Flavour Profile
Tasting notes
Rounded, mature, honey and butter notes, mature orchard fruit, length and acidity
Allergy information
Contains Sulphites
The Story Behind the Bottle
Chablis is “quite unlike any other wine on earth” (Andrew Jefford), amply borne out by this top Premier Cru. Founded by monks 800 years ago, Domaine Daniel Etienne Defaix has 25 hectares of vines on some of the appellation’s finest sites. The Côte de Léchet is a steep, southeast-facing slope of limestone-clay soil which gives Chablis its unique racy minerality. Add to that the meticulous methods of Defaix and no wonder his wines are built to last. Malolactic fermentation and 18 months lees ageing with bâtonnage (stirring of the lees) lend real richness and weight. 2012 was excellent for Chablis, with lovely ripeness of fruit balanced by racy freshness. Only gently chill and serve with fine seafood such as oysters or with roast poussin.
Chablis is “quite unlike any other wine on earth” (Andrew Jefford), amply borne out by this top Premier Cru. Founded by monks 800 years ago, Domaine Daniel Etienne Defaix has 25 hectares of vines on some of the appellation’s finest sites. The Côte de Léchet is a steep, southeast-facing slope of limestone-clay soil which gives Chablis its unique racy minerality. Add to that the meticulous methods of Defaix and no wonder his wines are built to last. Malolactic fermentation and 18 months lees ageing with bâtonnage (stirring of the lees) lend real richness and weight. 2012 was excellent for Chablis, with lovely ripeness of fruit balanced by racy freshness. Only gently chill and serve with fine seafood such as oysters or with roast poussin.
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