At a glance

Producer

Bernard Defaix

Region

Chablis, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$50-$70

Tasting profile

Crisp citrus and green apple flavors, pronounced flinty minerality, fresh herbal notes, and a taut, steely finish.

Evolution: Over 5-10 years, will develop richer, nutty, honeyed tertiary aromas with underlying saline and earthy complexity.

At peak: Balanced complexity with mature mineral character and integrated acidity.

Structure

Acidity

High

Tannins

None (white wine)

Alcohol

12.5%-13.0%

Aging potential

15-20+ years due to top Premier Cru vineyard site and producer reputation

Drinking window

Peak drinking

2028 to 2046

Optimal window

2024 to 2049

Current status

Approaching optimal drinking age

Current condition

Young with fresh acidity and vibrant minerality; some tertiary notes beginning to develop

This wine benefits from the cool-climate high acidity of Chablis Premier Cru vineyards, especially Côte de Léchet, combined with Bernard Defaix’s meticulous winemaking. Given the excellent 2021 vintage and producer quality, the wine has structure and balance to age 15-20 years, reaching peak complexity around 7-10 years after vintage with extended drinking potential thereafter.

Food pairing

Ideal with oysters, shellfish, grilled white fish, goat cheese, and light poultry dishes with herbs. Also pairs beautifully with mildly creamy sauces and sushi.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 7/10

Bernard Defaix employs careful canopy management and natural cover crops to reduce soil erosion and pesticide use. Water use is moderate with focus on natural rainfall. Packaging uses lightweight bottles to reduce carbon emissions.

While lacking formal organic or biodynamic certification, Bernard Defaix adheres to sustainable farming principles aiming to preserve vineyard health and reduce environmental impact. Energy use is optimized with traditional cellar methods and some modern efficiencies. The relatively local sourcing of grapes and focus on quality over volume supports long-term sustainability.