Amazing taste from ancient times
The secret of great wines is known only at Domaine Daniel-Etienne Defaix !
Importers we recommend you try and buy this now!
Interview of Domaine Daniel-Etienne Defaix for AsiaImportNews – Exclusive
Could you please tell us the story of your winery, when it was created and how it developed decades after decades ?
Daniel-Etienne Defaix owns one of the most ancient estates in Chablis (eight centuries for the Vieux Château). Already his ancestors in the Château de Faix cultivated vines at the 16th and 17th centuries. One thousand year ago, the monks of Pontigny selected great soils and created the Chablis appellation. Etienne Paul Dujer de la Croix Defaix continued at the 18th century this winemaking tradition in Chablis. Daniel-Etienne DEFAIX perpetuates this secular and familial tradition on the monastic appellations.
What sort of wines are you producing ?
On the most ancient appellations of Chablis
2 cuvées Chablis : Vieilles et Très Vieilles Vignes.
3 Chablis Premier Cru : Les Lys, Vaillon & Côte de Léchet.
2 Chablis Grand Cru : Blanchot & Grenouilles
1 Bourgogne Rouge
How important are your export distribution compared to national distribution ?
170 000 bottles are sold each year, 80% to the finest restaurants in France and the world and 20% to famous retailers or in our cellar
What sort of distributors are your customers ?
Restaurants, Retailers, Buyers.
Why your wines are different from other wineries in your area ?
The monks of Pontigny preferred hills with high slope south-east expose taking the first sunshine. A great benefit for Chablis, scared by the freezes of the spring by reaching a lose 80 % of the harvest. We still cultivate these exceptional areas and the work in the vines is still traditional (natural fertilizers, ploughing..). A clean and healthy vineyard will give a good quality of grape and so of wines
Do you produce grapes in a organic or environmental friendly method, or with general methods ?
Daniel-Etienne Defaix repeats: « The work at the vine, like the work during the vinification is an accumulation of attentiveness ». – Harvest at perfect maturity – Slow pressuring keeping only the « Têtes de Cuvées ». – 18 hours or carefully and natural static raking – 3 to 5 weeks of natural alcoholic fermentation (natural yeast) at low temperature (18°C) to preserve the natural glycerol from the grape and the floral aspect. – Malolactic fermentation in order to avoid all risk of fermentation in bottle.
Are your wines already distributed in Asia, and if not what are the countries you are looking for new distributors ?
Yes we are have distribution in Shanghai, Taiwan and Japan.
Is there anything who want to add about your wines, story or any news ?
The bâtonnage on fine lies inside the wine is made regularly during 18 to 24 months, without Sulphite, uniquely with the carbonic gas kept from the malolactic fermentation.
This autodestruction of the lies, named « autolyse », enriches the wine with good aromas from the original soil. Its gives to the wine bigger amplitude by ageing, tertiary aroma, a perfect structure for keeping with the “gras” increasing its balance, its aromatic persistence and its potential of rétro-olfaction… Filtration and fining are not systematic (We don’t remove the things we are waiting for…) and the bottling is made under inert gas.
Domaine Daniel-Etienne Defaix: www.chablisdefaix.com
Don’t miss this great opportunity!