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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 171 notes) - hiding notes with no text | | | Tasted by DougLee on 2/3/2024 flawed bottle: amber, almost orange color. Abnormal sweet taste. Premox. (216 views) | | | Tasted by Burgundy Al on 8/26/2023 flawed bottle: Winefool Going Away Party and Cellar Depletion (Jack's Bistro - Chicago IL): Several bottles were opened. The one I tasted was well past its "drink by" date. (1225 views) | | | Tasted by Neurowine1 on 8/21/2023: At Noreetuh in NYC. Having bought and cellared a 1/2 case of these at Crush 15 years ago, this is actually the first bottle I have opened (having sold or given away all the others). Very typical aged GC Chablis with unripe apples, citrus, burnt almonds, honey, wax, and gobs of slate/minerals. Acid remained prominent and worked well with the Asian-flavored seafood. Secondary flavor profile abounds here. While I appreciate the added layers and dimension of aged (GC) Chablis, they evolve differently than CdB white burgs and some flavors are slightly off-putting (for me), giving the sense that these wines are always just on the edge of going somewhere bad. Honestly, I continue to enjoy younger PC level Chablis wines more for their freshness and lazer focus. Yes, I may be a philistine, but what can I say? (576 views) | | | Tasted by drjb on 7/27/2023 flawed bottle: Wow - premoxed and corked ! (558 views) | | | Tasted by DougLee on 3/4/2023 flawed bottle: Dead (642 views) | | | Tasted by SimonG on 1/13/2023 & rated 90 points: My 50th at the Ledbury (The Ledbury, London): Mid to full straw. A slightly sickly sweet nose of the early stages of oxidation, manifesting on the palate as vanilla and custard apple. A little too rounded. After several hours it does seem to sharpen up and gain a bit more mineral grip. A pale imitation of previous bottles from the case but nonetheless enjoyed more by others around the table. (*)**1/2 (943 views) | | | Tasted by agnorger on 2/14/2022 & rated 92 points: Last bottle Still going strong (919 views) | | | Tasted by Musigny1955 on 6/30/2021 & rated 93 points: {Cellared since release, perfect fill, consumed over 4 hours, tasted with DH, BB, JL with grilled swordfish dinner} Rich, almond-pit flavors, wonderful complexity and length; DH noted lime-peel and anise. Surprisingly saline attack. Better after it was open for 4 hours! Initially 91-92 and a bit cold from refrigerator; opened as it warmed up to room temperature.
No hint of premox. Excellent wine. (1268 views) | | | Tasted by acheng on 6/21/2021 & rated 89 points: Hanging on to dear life and fraying at its seams. No matter. It’s a wonderful journey. (1150 views) | | | Tasted by acheng on 5/27/2021 & rated 93 points: Once again, this shows better than the Les Clos. Buttery, lactic nose with popcorn and expected but tolerable oxidation. Viscous. Citrusy finish. Drink now.
Got even better on day 2. Hazelnut and minerals. This can age longer! (1031 views) | | | Tasted by sunalsorises on 4/26/2021 & rated 94 points: A bit of funk at first but dissipated in the glass. Excellent depth but a bit off on the finish. Surprisingly light in color for a 17 years old wine (1047 views) | | | Tasted by cephomer on 7/11/2020 & rated 92 points: I've had this wine before and my notes are consistent. Not as gold in color as I recall. A little funk on the nose, and slight notes of apple and citrus.
Still a bit of oak, lots of lime, and a bit more limestone than I recall. Big, somewhat rich and on the chunky side for a Chablis. I get a lot more toasty brioche than I recall, which I typically associate with these mature Chablis Crus. Nice bottle-alas, my last! (1140 views) | | | Tasted by peternelson on 2/14/2020 & rated 93 points: In a perfect spot now, lightly creamy with intnese warmed apple and a hint of underripe apricot, soft wet chalkiness, hint of blanched almond but not oxidative in the least. Long finish, super fine and lovely. With prawns over cauliflower puree--excellent pairing. (1187 views) | | | Tasted by SimonG on 1/18/2020 & rated 95 points: Wraysbury dinner (Home): Pale to mid straw with green highlights. Saline with a minerality and just a slight hint of richness on the nose. Saline, mineral, slightly limey with a finely chewy chalky texture. Focused and long with plenty of complexity. This is splendid. The best of the 04 Grand Crus for me. ***** (1329 views) | | | Tasted by Ben Christiansen on 10/27/2019: From magnum and right in prime form. Still with a touch of fruit but also a rounded chalky minerality on the palate. (1350 views) | | | Tasted by robferguson1 on 6/29/2019 & rated 92 points: Very good with more aging if you like toast (1206 views) | | | Tasted by robferguson1 on 6/18/2019 & rated 94 points: Lovely , class and life, a bit of toast , Fevre is so underrated (1076 views) | | | Tasted by robferguson1 on 4/28/2019 & rated 93 points: Nicely developed with more life , lovely (1086 views) | | | Tasted by robferguson1 on 4/14/2019 & rated 94 points: Lovely and lots of life but drinking well (1036 views) | | | Tasted by acheng on 8/14/2018 & rated 90 points: Advanced, butterscotch with some minerality. Better couple years back. (1654 views) | | | Tasted by sawira on 7/8/2018 & rated 94 points: consistent with previous note. Superb! (1853 views) | | | Tasted by sawira on 6/12/2018 & rated 94 points: Superb. Fresh, bright lemon, super salty, wonderful acidity all holding it together. No sign of decline. (2005 views) | | | Tasted by M DU VIN on 5/14/2018 & rated 90 points: A bit oxidized on opening. (1772 views) | | | Tasted by David_K on 3/12/2018: Very nice and confirms my impressions from 12/6 that, while drinkable, something was not quite right about that bottle. Cork came out perfectly and no hint of funk or advanced aromas on the nose. Rich and a little tropical, fleshes out with a little air and as it warms up. Acidity hidden but good freshness on the finish. Don't feel like this will get any better. (1763 views) | | | Tasted by David_K on 12/6/2017: First out of a five bottle auction lot. This was ok, but frankly not terribly exciting and perhaps not the best example. The color is mid-straw and appropriate for its age. There is a hint of oxidation/funk on the nose. The palate is a little fatigued without a lot of cut or intensity. It is perfectly drinkable and I would not call this dead or oxidized but there are probably better examples out there. I hope to have a better sense of where this stands when I open my remaining bottles. (1484 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2009, Issue #20, The 2004 Red and White Burgundy Vintages
(Chablis “Côte de Bougerots”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Bougros Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom William Fèvre, Bougros Côte Bougerots Chablis White) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Domaine William Fèvre Chablis “Bougros Côte de Bouguerots”) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2005, Issue #20
(Domaine William Fèvre Chablis Bougros Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Domaine William Fevre Chablis Bougros Cote Bouguerots) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/7/2011)
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Light yellow color; high pitched, green chile nose; medium bodied, ripe lemon, mineral palate with a strong green note, like Padron chilies, that wasn't there when I tried it earlier in the year; medium-plus finish (seems like the cursed '04, late onset Burgundy green meanies have claimed another victim) 89 points | By Richard Jennings
RJonWine.com (2/19/2011)
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Light lemon yellow color; lemon, mineral nose; tight, ripe lemon, tart lemon, mineral, lime palate; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and JancisRobinson.com and Vinous and RJonWine.com. (manage subscription channels) |
| Domaine William Fèvre Producer website
Kevin Shaffer, a.k.a. Burgschnauzer
William Fevre, the son of an accomplished winemaker, founded Domaine de la Maladiere and bottled his first wines after the 1959 harvest. Over a forty year span, Domaine de la Maladiere slowly grew into the largest owner of grand cru vineyards in the region and it enjoyed an excellent reputation. William was also a dominant personality. When the local political establishment wanted to increase the region’s vineyard area to include sites that that did not possess the important Kimmeridgian soil, William stood out as one of the fiercest and loudest opponents to the expansion. The wines from these new areas, he argued, would not have the classic aromas and flavors that were characteristic of Chablis. Fevre lost the battle, but by voicing his opinion he had become one of the leading figures in the region. In 1998, Fevre sold his estate to the Henriot family of Champagne, who in an odd twist, changed the name to Domaine William Fevre. Henriot had also recently purchased the Beaune negociant Bouchard Pere et Fils and had been responsible for a renaissance at that estate. Several changes were immediately made at Fevre by the Henriot team and the quality of the wines improved. The domaine is now recognized as one of, if not the top, producers in Chablis.
Fevre releases wines under two labels, one from land owned by the domaine and the other from purchased fruit. The two labels are nearly identical, but the estate bottles read “Domaine” in script above “William Fevre”. Several premier crus are produced under the domaine label, including Beauroy (1.12 ha.), Montmains (1.75 ha.), Les Lys (0.99 ha.), Vaillons (2.86 ha.), Fourchaume and Montee de Tonnerre (1.5 ha.). A unique cuvee is bottled the from the lieu-dit Vaulaurent, which is separated from the northern portion of the grand cru Les Preuses by a path. The vineyard is allowed to use the name of the nearby premier cru Fourchaume and is labeled as Fourchaume Vignoble de Vaulaurent. More powerful than a typical Fourchaume, the wine is considered to be a “baby grand cru” by the Fevre team. Additionally, Cote de Lechet and Mont de Mileu are bottled under the negociant label.
15.2 hectares of the domaines 27 hectares are located in grand cru vineyards and the line-up is impressive. Bougros (4.12 ha.), Les Preuses (2.55 ha.), Vaudesir (1.20 ha.), Valmur (1.15 ha.) and Les Clos (4.11 ha.) are all bottled under the domaine label. The only grand cru missing from the estate’s portfolio is Blanchots, but a wine from this vineyard is sold under the negociant arm. The domaine also separates a portion of Bougros as separate cuvee. Clos des Bouguerots (2.11 ha.) is a small parcel located at the bottom of Bougros that is extremely steep. The domaine views this section as a separate vineyard and thus the eighth grand cru of Chablis. More elegant and refined, the Clos des Bouguerots cuvee is a step up from the estate’s regular bottling.
The wines made by William Fevre under the Domaine de la Maladiere label were respected, but not universally loved. New oak barrels were used liberally and the bottled wines reflected this treatment. The new regime reduced the amount of new oak used in the cellar and the wines quickly became more transparent. Didier Seguier is in charge of the winemaking and seeks to produce wines that show their terroir. All of the grapes harvested by the estate are hand-picked and carefully sorted. Some of the wines are fermented in steel vats, others in barrels, but the percentage of new oak is moderate. The wines are intense, clean and precise. William Fevre may no longer be making wine in Chablis, but his presence is still felt through the excellent domaine that bears his name.
THE AGEING POTENTIAL OF WILLIAM FÈVRE WINES
03 Dec 2013
The William Fèvre wine-estate has very rich and varied vineyards among which 60% are classified as Premiers Crus and Grands Crus. These wines offer a large array of nuances and have to be appreciated depending on moods and opportunities. However the right time to taste them is a tricky question because it is intimately linked with the ageing potential, which itself is variable according to the climate of the appellation and the vintage.
Though the Chablis wines tend to be consumed in their youth, they nonetheless show an ability to reveal themselves over 5 to 7 years of cellaring, unveiling more complex aromas while keeping a great freshness.
The Premier Crus like Les Lys and Beauroy will show well over the next 7 years.
For other climates such as Montmains, Vaulorent or even Mont de Milieu which are rich, unctuous and very mineral so that the keeping can go on for 10 to 15 years.
On the other hand one will have to be more patient with Grands Crus which can be kept for at least 10 years for some climates like Vaudésir or Bougros and beyond 15 years for Les Clos or Les Preuses.
Chardonnay The Chardonnay GrapeFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Chablis Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)
2014 Vintage Notes:
"... a hybrid of 2004/2007 and 2010. The stone, citrus and limestone amalgam is exactly what we search for in Chablis as the style harkens to a day in the Cote de Beaune proper (1960's - 1980's) when wine was not meant to be consumed the week it was released, battonage was not used by all and new oak was rarely seen ... the texture is natural and 'of the vintage' not 'of the winemaker' .... Like Sancerre or the Loire in general, 2014 in Chablis is one of those rare years with extract and transparency. It appears to be a vintage for the "neoclassic" ages and those of us intent on cellaring the most terroir-driven (but still powerful) examples of vineyard, site-place and varietal will want to invest (heavily) in the magnetic and electric 2014's." - Jon Rimmerman
2018 Vintage Notes:
"There’s not that razor sharp Chablis acidity in 2018,” says Patrick Piuze. “But there is good definition of place. The dry conditions drove vines to drink deeper down in the soil profile."
https://weinlagen-info.de/#bereich_id=58 Single vineyards on weinlagen-info James Suckling |
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