93 Pts Allen Meadows - Burghound
"Here the wood is, as usual, a bit more evident but not so much so that it dominates the lemon and sea breeze character that precedes the fresh, clean, pure and serious flavors that possess buckets of dry extract that buffers the firm acid spine on the palate drenching finish. This is a graceful combination of power and punch that should age beautifully. Also terrific." 93 points - Allen Meadows - Burghound
"The grapes come from one of our oldest vineyards, planted in 1955 by Bernard Defaix and exceptionally well exposed to the sun (S-SE). This 'cuvee' is partially fermented in oak barrels. Half of the wine is fermented in barrels and remains for 12 months on fine lees with regular 'batonnage'. After tasting, this wine aged in barrels is blended with the same 'cuvee' that has been aged in stainless steel tanks. The final blend is bottled 18 months after the harvest. This 'cuvee' Reserve conveys all of the Cote de Lechet's power. The bouquet marries floral elegance with the mineral intensity of the terroir. The palette is characterised by roundness, plenitude, richness and length. Excellent when served with salmon or other fish delicacies." -Winery
"Bernard Defaix, fourth generation of a family of grapegrowers, began in 1959 with only five acres. Through perseverance and hard work, Bernard and his wife Monique were able to acquire and plant new land over the years. Their efforts at expansion have paid off, as the domaine now includes 65 acres of some of the best named sites in Chablis, including premier cru parcels in Lechets, Vaillons and Lys. Staying true to the family tradition, the domaine is now run by their sons: Sylvain and Didier."
"They have a sustainable approach to protecting the vineyards. This means that crop protection is only enforced when necessary, and with the least harmful products as possible. No chemical weed-killers are used. Compost is spread every three years in the winter to enable crop rotation. The training of the vines (limiting leaf accumulation) and crop protection enable the grapes to reach their peak level of maturity. After the harvest all vineyards are plowed by hand."
"Upon harvest, the grapes are taken immediately to the cellar and immediately soft-pressed to get the best juices. The alcoholic fermentation is carried out in stainless steel (with the exception of Chablis Vieilles Vignes and Chablis Premier Cru Cote de Lechet Reserve, which are barrel-fermented), followed by the malolactic fermentation, take place in stainless steel tanks The wine is kept on its fine lees for eight months to one year, depending on the cru or vintage, during which time batonnage is carried out, and in the tanks the lees are pumped over in the absence of air. This results in fuller body and creamy texture for the final wines."
"Racking begins in April with Petit Chablis and ends during the summer for the Premiers Crus. The wines are fined and undergo light filtration before bottling. In order to preserve the typicity of the appellations, the "cuvees" aged in barrels are always blended with the same "cuvees" aged in tanks; the aromatic hints of wood are subdued and well-integrated." -Importer