Domaine Daniel-Etienne Defaix Chablis Les Lys Premier Cru 2014 is a mature and elegant expression of this distinguished Chablis vineyard. Aromas of ripe lemon, orchard fruit and white flowers lead into layers of honey, buttered brioche and stony minerality. The palate is beautifully round and textured, balanced by juicy acidity and a long, chalky finish.

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Domaine Daniel-Etienne Defaix Chablis Les Lys Premier Cru 2014 is a refined expression of Chablis, shaped by south-east-facing vineyards planted on classic Kimmeridgian clay-limestone soils. With an average vine age of around 41 years, the site brings pronounced minerality, salinity and aromatic intensity to the wine.

The grapes are gently pressed before undergoing natural-yeast fermentation at around 18°C, followed by complete malolactic fermentation. The wine is then aged on its fine lees for approximately 18 months, with monthly stirring to build richness, texture and aromatic complexity while preserving its fresh, mineral character.

Floral and mineral on the nose, the palate is defined by impressive verticality and saline freshness, with layers of ripe citrus, orchard fruit and subtle lees-derived richness. Elegant yet textured, it finishes long and precise, making it an excellent match for Atlantic fish, turbot, langoustines, scallops and other delicate seafood.

Technical Specs

Alcohol: 13.0%
Closure: Natural Cork
Harvest: 2014
Oak: No oak; extended ageing on fine lees
Varietals: 100% Chardonnay
Vineyard Area: Les Lys Premier Cru
Vine Age: Approximately 45–50 years
Soil: Kimmeridgian clay-limestone
Exposition: South-east facing
Vinification: Fermented in tank and aged for an extended period on fine lees with regular bâtonnage, the domaine's traditional approach that builds richness and texture while preserving Chablis' mineral character.
Region: Chablis, Burgundy, France
Classification: Chablis Premier Cru – Les Lys

Serving Temperature: 10–12°C
Decanting: No decanting required; 20–30 minutes of air if desired
Food Pairing: Oysters, scallops, langoustines, turbot, sea bass, other delicate white fish, seafood risotto, poultry in cream sauce and fresh goat cheese.