Domaine Bernard Defaix holds 27 hectares in Chablis, Burgundy. The vineyards of the domaine are managed by Didier Defaix while the cellar is controlled by his brother, Sylvain Defaix. The domaine practices biodynamic approaches and has been certified organic since 2009.

Sylvain Defaix’s style results in fresh, precise, pure and mineral wines.

The three top wines of the domaine are: Chablis Grand Cru Bougros, Chablis Premier Cru Côte de Léchet, and Chablis Grand Cru Vaudésir.

The Chablis Grand Cru Bougros 2014 scored 94, the Chablis Premier Cru Côte de Léchet 2017 scored 93+, and the Chablis Grand Cru Vaudésir 2017 scored 93 by the Wine Advocate.

Tasting Chablis Grand Cru Bougros 2014, Robert Parker said: “The 2014 Chablis Grand Cru Bougros has a very precise and harmonious bouquet, subtle nectarine and white peach notes embroidered with the mineral scents. The palate is very well defined with crisp acidity and saline in the mouth with great precision on the stylish and classy finish. What a great Bougros! This should age with style.”

Sylvain Defaix and Didier Defaix are the winemakers of Domaine Bernard Defaix these days. Sylvain Defaix is responsible for vinification, ageing, and bottling. Didier Defaix farms the vineyards and does general management of the domain. Hélène Defaix, Didier’s wife, controls the administrative and commercial aspects.

The domaine was founded in 1959. At the very start, there were only two hectares, managed by Bernard Defaix, a fourth-generation winegrower.

Today, Bernard Defaix passed the winemaking business to his sons, Sylvain Defaix and Didier Defaix.

Didier Defaix and his wine Hélène Defaix also run Domaine Jaeger-Defaix, previously Domaine Niépce in Rully.

Domaine Bernard Defaix is farmed according to a biodynamic and an organic approach and was certified organic in 2009. The soil is ploughed, for the vineyard’s protection, only the spraying products like sulphur and copper are allowed.

The fruits are picked mechanically. The grapes are then taken to the winery and gently pressed. The vinification takes place in a mix of stainless steel vats and barrels, which are kept for up to 10 years. New barrels from Chassin and Séguin Moreau are primarily used for the Grand Cru cuvées.

Much of the production is fermented and matured in stainless steel, though the Chablis Vieilles Vignes and several of the premiers crus, as well as the Grand Cru Bougros and Vaudésir, see varying percentages of wood, the bulk of it used.