Presentation
Bernard Defaix, a fourth-generation winemaker, founded the estate in 1959 with just 2 hectares of vines. Around that time, the first techniques to protect vineyards from spring frost were introduced, allowing growers to ensure a minimum annual harvest and develop stable commercial markets. Today, the estate is run by his two sons: Sylvain, who manages vinification, ageing, bottling, and order preparation; and Didier, who oversees the vineyard and estate management. Didier’s wife, Hélène, is responsible for the administrative and commercial aspects of the business.
Location
The Chablis Vieilles Vignes parcels of Domaine Bernard Defaix are located in the village of Milly, in the heart of the Chablis vineyard, on steep, well-exposed slopes. These vines, over 50 years old, benefit from deep root systems typical of older plots, allowing them to express the terroir with remarkable clarity. The moderate altitude and southeast orientation offer optimal ripening conditions while preserving the freshness essential to the estate’s style. This privileged location contributes to the wine’s aromatic complexity and its distinctive balance of richness and tension.
Terroir
The terroir is based on classic Kimmeridgian marl, composed of limestone and clay with fossilized marine shells, especially exogyra. This subsoil gives the wine its distinctive mineral profile, marked salinity, and precise mouthfeel. The old vines draw deeply from the soil layers, delivering structure, depth, and complexity. The terroir expression is pure and intense, supported by vibrant acidity and a mineral-driven backbone that defines the finest examples of Chablis.
In the vineyard
The estate is certified organic and follows a philosophy of sustainable and precise viticulture. Soils are worked mechanically, with regular ploughing and no use of chemical herbicides. Treatments are limited to approved organic products and only when necessary. Biodiversity is encouraged through partial grass cover and natural balance in the vineyard. Great care is taken in pruning, leaf-thinning, and managing yields. This environmentally conscious approach results in healthy, concentrated grapes while respecting both the terroir and the vintage.
Harvest
Harvesting is done mechanically in the early morning to take advantage of the cool temperatures and minimize oxidation. Grapes are quickly brought to the winery, sorted, and gently pressed to extract the purest juice. Yields from these old vines are naturally low, but concentration is high. The rigorous selection ensures the aromatic clarity and freshness of the Chardonnay are preserved from the start. The aim is to reveal the essence of the terroir without excessive intervention.
Winemaking
Vinification takes place in temperature-controlled stainless steel tanks with slow fermentation to preserve the Chardonnay’s delicate aromas.
Ageing
The wine is aged on fine lees for 8 to 12 months depending on the vintage and classification. During this time, the lees are regularly stirred to enrich the wine if the vintage calls for it—by bâtonnage in barrels or pumping over in tanks under oxygen-free conditions. Racking begins in March for Petit Chablis and ends in summer for the Premiers Crus. Wines are fined for gentle clarification and lightly filtered before bottling. All operations are carried out in-house.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 50 years old
Serving
Serving temperature: 10–12°C
Ageing potential
3 to 5 years
Tasting
On the palate, Chablis Vieilles Vignes from Domaine Bernard Defaix displays a pale golden hue. The nose reveals aromas of ripe lemon, white fruit, dried flowers, and flinty notes. The attack is sharp and precise, followed by a full and balanced mid-palate. The finish is long and vibrant, marked by pronounced minerality and a saline lift. This is a wine of depth and finesse, offering purity and freshness in equal measure. Enjoy it young for its precision or age it for several years to gain further complexity.
Visual appearance
Pale and luminous.
At nose
Delicate floral notes, with hints of honeysuckle.
On the palate
Supple and fresh, with elegant minerality and finesse.
Food pairings
This wine pairs beautifully with fine seafood and creamy or vegetable-based dishes. Try it with pan-seared scallops in lemon butter, asparagus risotto with parmesan, or cheese gougères for an elegant appetizer. For more creative pairings, serve it with caramelized endive tart or a green mango and crab salad. For dessert, a preserved lemon tart or a light pear cake will complement its freshness and tension. This is a gastronomic white wine, subtle and focused, ideal from aperitif to dessert.
