Burgundy, Domaine Daniel Etienne Defaix Chablis Les Lys 1er Cru, 2003 Media 1 of 3
Burgundy, Domaine Daniel Etienne Defaix Chablis Les Lys 1er Cru, 2003 Media 1 of 3
Chablis Vineyard
Glass of Chablis
Chardonnay Grapes on the vine.
Seafood Platter
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Burgundy, Domaine Daniel Etienne Defaix Chablis Les Lys 1er Cru, 2003

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$450.00
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Les Lys is a Premier Cru climat within the larger, umbrella, Premier Cru vineyard of Vaillons. While clearly contiguous with the latter, Les Lys has a unique aspect, bordering Sechet, yet facing northeast over Chablis town towards the Chablis Grand Cru vineyards (the rest of the Vaillons climats face generally southeast).

Accolades:

Wine Searcher aggregate score of 90/100

2003 Vintage Tasted: Jan 2016
(2016) Harvest started 1st September, but two days of rain helped lift acidity in hot year. Intense, almost toasty notes, but a lovely floral lift too. There's a hugely silky saline character to this, an oyster note of salt and mineral ozone freshness, but weighty with ripe fruit at the core. 94/100
Vinum Wine Magazine
2003 Vintage Tasted: Sep 2013
When to drink: 2013 to 2014
Round and spicy, fully mature with notes of compote. The pleasure of enjoying a mature Chablis at its peak is well worth the price. No more storage. 15.5/20
2003 Vintage 91/100

Green and Flinty White Characteristics

It is unlikely that any new oak will be used to make such wines. They are often associated with cooler climates, coastal sites higher latitudes, and/or vineyards at altitude. High-acidity grape varieties are often grown in warmer climates to achieve this refreshing style.

Characteristics:

  • Crisp acidity
  • Minerality
  • Lemon and lime, apple, pear
  • Grassiness

Tasting Notes:

It's unlikely that these wines will be produced using any new wood. They are frequently connected to colder temperatures, coastal locations at higher latitudes, and/or high-altitude vineyards. To produce this reviving style, high-acidity grape types are frequently planted in warmer locations.

Wines' minerality and acidity are frequently credited to certain soils, such as chalk and limestone. But further research is needed to completely understand the relationship.

Winemakers can control acidity in a variety of ways, including acidification itself. However, this is most often related to bringing balance to wines made in warm climates from grapes that had high sugar levels.

Food Pairings:

You might think of wine as a squeeze of lemon when paired with shellfish; acidic, crisp, minerally wines frequently work best with raw, metallic, salty seafood.
The majority of shellfish have mild flavors, but some, like scallops, may withstand being combined with other potent foods like bacon or chile. When pairing, those factors must be taken into account equally because richer whites may be required. Albario is also appropriate in this situation. The Friuliano grape may produce dry citric wines with lots of structure. Prawn cocktail goes best with a variety of sauces, so a Tabasco kick can call for something off-dry.