Though technically part of Burgundy, Chablis is adamantly its own place, not only for its colder, grimmer climate, or its entirely different geological origins, but for its distinct traditions of élevage. Chablis oaked like a Chassagne-Montrachet loses the ability to articulate its Kimmeridgian intricacies, while a stint in thermoregulated stainless steel often sacrifices texture, resulting in Chablis that feels more like Sancerre—just with slightly different aromatic and flavor signifiers.
Daniel-Etienne Defaix’s ancestors were already cultivating the vine in the sixteenth century at the Château de Faix near Avallon, not far from Chablis. Etienne-Paul Defaix installed the family as vignerons in Chablis during the eighteenth century.
Wines: Chablis “Vieilles Vignes”, Chablis 1er Cru “Les Lys”, Chablis 1er Cru “Vaillons”, Chablis 1er Cru Cote de Lechet
Jean Dauvissat, and his son Sebastian, are the most recent in an extended line of the Dauvissat family that has been in possession of this notable domaine since 1899. The cave is positioned under the family house which dates from the 17th century and where the road to the hamlet of Chichée begins.
Wines: Chablis “Saint Pierre”, Chablis 1er Cru “Les Sechets”, Chablis 1er Cru “Montmains”, Chablis 1er Cru “Vaillons – Vieilles Vignes”, Chablis 1er Cru “Vaillons”, Chablis Grand Cru “Les Preuses”
Daniel-Etienne Defaix continues this long family tradition as he maintains a domaine of 26 hectares planted exclusively to Chardonnay and primarily in a series of vineyard sites classified 1er Cru.