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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 383 notes) - hiding notes with no text | | | Tasted by rnellans on 6/25/2023 & rated 94 points: En magnum. Medium yellow. Not a hint of oxidation. Still fresh. Excellent mid palate and finish. (1037 views) | | | Tasted by Amberissey on 5/31/2023 & rated 92 points: Open for an hour. On the nose, cream, light caramel, baked apple, and a kind of green vegetable note, perhaps sugar snap peas like you might find in Gruner Veltliner or Muscadet. On the palette, sour baked apple, cinder toffee, still the greenness, cream on the finish. Maybe some lemon. So intense and complex, with great weight and texture. Huge length, getting on towards a minute. (931 views) | | | Tasted by MarkLA on 5/28/2023 flawed bottle: DOA (841 views) | | | Tasted by paintinginacave on 5/28/2023 & rated 92 points: Opened an hour in advance. Pours a pale gold. Baked yellow apples seasoned with cinnamon, toffee apple, cinder toffee, and a slightly green element akin to tarragon and dill. The palate is fresher than the nose with a tart element reminiscent of green apple skin accompanied by a feint spiced component of sandalwood adding some nuance and depth. A superb Chablis. (855 views) | | | Tasted by SimonG on 1/13/2023 & rated 95 points: My 50th at the Ledbury (The Ledbury, London): Pale to mid straw. Properly saline on the nose. Similar on the palate with a pithy grip. Mid weight. Long. This is the best bottle of this yet. GC weight and texture with an extra breadth cf the more laser-like Preuses. ***** (1375 views) | | | Tasted by Ara Kafafian on 1/3/2023 & rated 83 points: Blind, closed nose, barely any fruit, not much going on here. Seems old and past it's prime. Drink up. (687 views) | | | Tasted by parkline_wine on 6/6/2022 & rated 96 points: Took about 30 mins to get heated. Very deep golden colour that is certainly secondarily developed - honeyed with melon and very ripened citrus, apples, still great acid that keeps the tension intact. Beautiful! (1306 views) | | | Tasted by I'd Rather Be Drinking Wine on 6/2/2022: Open THAT Bottle! (Jason's House): Premox (1807 views) | | | Tasted by TheFoodieTraveler on 3/6/2022 & rated 95 points: In its prime - fully mature with only a hint of oxidation. Presented with notes of lemon posset and also some green apple. There was a hint of the 2004 green vegetable but I did not find it objectionable. We really enjoyed this wine paired with seared scallops in butter/soy over a lightly creamed spinach puree. (1417 views) | | | Tasted by rmarcos on 7/30/2021 & rated 92 points: Lovely. Still going strong after 17 years. Great acid and notes of apples. (1920 views) | | | Tasted by dougie on 11/5/2020 & rated 93 points: Last of 6 still going strong. Big with the acid going strong. All 6 were good and this was the best. (2467 views) | | | Tasted by rlove on 9/6/2020 & rated 92 points: Nice to have a Fevre of this era that isn't premoxed; the 2004 Clos offers a mature bouquet of baked apple and beeswax. Baked fruit and spice flavors. Gained some weight but the acidic structure is still there. Several years left but I would have enjoyed this when it was younger and nervier. (2391 views) | | | Tasted by MattTM on 5/19/2020: DM Tuesday Night Zoom Tasting (Vancouver, BC): Drank blind next to the 2004 Fevre Les Preuses. Right off the bat a fair bit bigger and rounder than the Preuses. Leaned a bit more tropical and spicier as well however this definitely contained more structure and stuffing. It opened up well over the 3 hrs I sipped this and seemed to tighten up and become more focused as time went on. Plenty of salinity and when you enjoy a bottle that's on like this one was I'd love to see how this shows with 10 more years in the cellar. A great flight to try these side-by-side. (2696 views) | | | Tasted by rjsmall on 4/29/2020: Deep golden colour. Maderised nose - quite savoury and sherry like. Rich, overripe apple flavours - definitely old and oxidised - sherry like taste. Not sure if this is too oxidised or just too old but definitely past its best unfortunately. (2495 views) | | | Tasted by soyhead on 1/26/2020: nice minearilty and starting to acquire some richness that actually makes me think of a cote d'or white (2622 views) | | | Tasted by jbaron on 1/11/2020 & rated 92 points: Marginally over the hill, ranging variously from mediocre to spectacular over the course of two hours, it settled in well and was good to drink. (2065 views) | | | Tasted by SimonG on 12/26/2019 & rated 92 points: Followed on from the 2000 Preuses. Similar light to mid straw; salinity on the nose. Classic Chablis, it just lacking some length and cut cf the 2000 P. Some honey on the mid palate that rounds it a little too much for my taste. Still very good but lacking a little grip and verve. On the plus side, it’s maturing but still youthful, exhibits classic GC texture and flavour profile, and is a lovely drink. **** (2245 views) | | | Tasted by cct on 11/19/2019 flawed bottle: Pox. (2362 views) | | | Tasted by fitzi on 9/2/2019: From magnum, this GC was in good shape and continued to develop nicely over a period of a couple of days after opening, gaining in depth, definition and complexity. Le Clos throw weight, which is to say, relatively full-bodied, good Chablis flavors, failed to thrill. Fevre is not my go-to for this region. But pleased to have had another healthy bottle from them. (2496 views) | | | Tasted by jjct on 8/11/2019: Also oxidized (2285 views) | | | Tasted by jjct on 8/11/2019: Oxidized (2244 views) | | | Tasted by jbaron on 8/2/2019: Dead (2239 views) | | | Tasted by misterstarre on 7/27/2019 & rated 92 points: Crisp, lime zest, and a softer body than the young stuff. Refreshing, but also a touch suave. (2177 views) | | | Tasted by Burgundy Al on 7/15/2019: Dinner with Maggie Harrison (Antica Terra / Lillian), Drinking her Great Wine + Great French Wine (Formento's - Chicago IL): Mature apple aromas and flavors with good density. Best when first poured, then more earth emerged as it stayed longer in glass. Still drinking very well, but this wine peaked before 2010. (2894 views) | | | Tasted by Nanda on 7/15/2019 & rated 90 points: Dinner with Maggie Harrison (Formentos - Chicago, IL): This is now showing age in its mature fruit profile -- bruised orchard fruit, mineral with some bees wax. The palate has good Grand Cru weight with acidity that is still going strong. Nice evolution here. Enjoyable, but I preferred this in it's more vibrant youth. (2511 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 “Les Clos”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom William Fèvre, Les Clos 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 “Les Clos”) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2005, Issue #20
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Domaine William Fevre Chablis Les Clos) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/7/2011)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Light yellow color; very ripe green fruit, kiwi, gooseberry, nearly a NZ Sauvignon Blanc type nose; green on palate too, tart gooseberry, tart kiwi, gunpowder, mineral palate, with off putting green notes; medium-plus finish (seems like the cursed '04, time-delayed Burgundy green meanies have claimed another victim, as this was wonderful last year) 89 points | By Richard Jennings
RJonWine.com (7/18/2010)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Light butter yellow color; nice, glittery, lemon, lime, green fruit nose; steely, tasty, tart lemon, mineral, lime palate; medium-plus finish 93+ pts. 93 points | By Richard Jennings
RJonWine.com (4/4/2008)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Light medium yellow color; focused, citrus and mineral nose; tasty, tight, tangy citrus, grapefruit and mineral palate; long finish 92+ pts. 92 points | By Richard Jennings
RJonWine.com (10/27/2007)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Tasty, rich, concentrated lemon, citrus and mineral palate, quite elegant; medium-plus finish 93+ pts. 93 points | By Richard Jennings
RJonWine.com (7/21/2007)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Lovely floral and light lemon nose; light medium bodied, with lots of minerality, tart citrus, but a little diffuse on palate; medium finish 91 points | By Richard Jennings
RJonWine.com (6/11/2007)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Tight sea air nose, that opens after a half hour to a more minerally and prickly rock salt nose; big, tight, but structured with minerality; medium-plus finish 94 points | By Richard Jennings
RJonWine.com (8/26/2006)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Deep nose of lemon, cream and a hint of almond; rich, balanced, stately, lemon cream palate; long finish 94 points | By Lyle Fass
Rockss and Fruit (3/18/2006)
(Fevre Chablis "Les Clos") Nose of crushed seahshells, some granny smith apple skins and more crushed seashells. Very aromatic. The palate is elegant but rich with a whopper of a finish. High-toned minerality and wonderful inner mouth aromas. The expansive finish pumps mineral-tinged fruit. Great wine that really stains the palate. Will benefit from cellaring but not a sin to open up now. |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and JancisRobinson.com and Vinous and RJonWine.com and Rockss and Fruit. (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 GrapeLes ClosChablis Grand Cru Les Clos exact outline
Les Clos is arguably the finest grand cru vineyard. Les Clos has greater density and power than the more elegant Vaudésir It is a deep and compact wine. The strong mineral core is of polished steel and this is enveloped in a luscious depth of fruit. If Vaudésir is the queen of the grand crus, Les Clos is the king. It ages wonderfully – a minimum of 10 years. It’s a large sunny vineyard, (28.39 hectares) facing south.It is quite rocky and has a higher level of limestone.
It is also a vineyard in BussièresFrance 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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