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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 268 notes) - hiding notes with no text | | | Tasted by hargy on 7/9/2023 & rated 93 points: lovely chablis poured clear pale, pale yellow - sensational (659 views) | | | Tasted by Throughthegrapevine on 6/6/2023 & rated 94 points: Outstanding at age 19. Not much trace of aging. Minerals and saline - intact. Clear fruit. Just a little sea salt caramel in the nose shows the real age (582 views) | | | Tasted by Sean Tay on 2/19/2023 & rated 94 points: Pronounced nose intensity with notes of flora, apple, bottle toast. High acidity. (735 views) | | | Tasted by SimonG on 1/13/2023 & rated 95 points: My 50th at the Ledbury (The Ledbury, London): Pale to mid straw. Saline, densely mineral nose. Grippy attack, real bite and intensity through the mid palate. Lime fruit, some oyster shell, GC weight and intensity but balanced with a lightness, elegance and laser-like precision. ***** (1032 views) | | | Tasted by Derek Darth Taster on 11/4/2022 & rated 88 points: 2004 Piedmont Theme dinner at Solo Ristorante. Drank in Gabriel Standart.
Went from borderline oxidative to fully oxidized by the end of dinner.
Appearance is clear, pale intensity, yellow lemon going gold colour. Legs.
Nose medium+ intensity, with aromas of orange peel and tangerine, borderline oxidation extending into caramel with more air. Developed.
On the palate, dry, medium+ acidity, medium alcohol (135), medium+ body. Medium+ flavour intensity, with flavours of honeyd nut, bruised green apple, oxidative caramel increasing, orange peel, brioche. Medium+ finish.
Apparently there have been better bottles of this. I would advise taking the risk. Drink up whatever there is. (966 views) | | | Tasted by MarkLA on 4/29/2022 & rated 91 points: Lemon zest, lemon, apple, ginger, honey, wax, and acacia. Soft and round with impressions of sweetness and gentle acidity. Persistent finish with citrus pith and ginger.
I hate to sound like a broken record, but this evolved appreciably the second day. A lot more freshness and definition, with a savory aspect on the finish. 👍🏼 (93). (666 views) | | | Tasted by Enfant sauvage on 4/29/2022 flawed bottle: (Prem)ox'ed.
0 for 2 lately on early aughts Fevre GC. (691 views) | | | Tasted by byzero on 4/6/2022 & rated 92 points: Feeling Lucky?
Despite the premox issues plaguing these early 2000s Fèvres, I held on to my 3 bottles for proper aging. My bottles were going to hit their prime drinking window or die trying
DAY1
Served with the Vinloq System
👁Golden color. No browning
👅Honeyed pineapple, citrus, jasmine tea. Where r the oyster shells and minerality? Oily texture. Nice. 91 pts
Stored the bottle in my fridge with Vinloq Preservation
DAY8
👃Aromas change with each sniff
👅Buttery, spicy citrus. Slate minerality. Feels <17 yrs old. Complex. Finishes dry & salty. DAY8 is better than DAY1 92pts
I am 2 for 2 with no premox! 1 bottle to go and I am feeling
lucky 🍀
Full note on Instagram @ "Vinloq.notes" (689 views) | | | Tasted by sanjay2 on 2/20/2022: Oxidized! (763 views) | | | Tasted by Thief on 8/13/2021 & rated 92 points: A little volatile acidity on the nose after opening. That blew off and revealed stunning minerality and citrus and marzipan. (1022 views) | | | Tasted by UFGators on 6/12/2021 & rated 94 points: This is fantastic. Love aged chablis and this is a fine example. (1146 views) | | | Tasted by The Vines That Bind on 10/17/2020 & rated 92 points: Blind. Not as showy or as strong as the '06 Dauvissat Le Clos which preceded it, but still very pleasant white and yellow fruits. Less oak spice. Long though. 91 - 92. (1697 views) | | | Tasted by Machiavelli on 10/15/2020: Light yellow. Youthful nose of mineral, oyster shells, apples and citrus. Palate is mature, buttery, rich, stone pit kernels, and a long finish. Fanatastic. (1413 views) | | | Tasted by jbaron on 9/25/2020 & rated 95 points: When it sings, it really sings. One of the best bottles of white we’ve had this year. (1309 views) | | | Tasted by silton on 9/13/2020 flawed bottle: Oxidative notes are dominant, this was over the hill but not fully shot. 16 years is a long time but Preuses should be able to handle it. The mid-aught Fevres have significant issues and bottle variation. I knew this bottle was a risk when I bought it but I'm not falling for this anymore. Also, duh, buying aged whites sight unseen is a bad plan, although it was hard to tell the color was off until I poured a glass. (1122 views) | | | Tasted by jbaron on 7/17/2020 & rated 92 points: Seems good but not as fantastic as last time. Who cares! Still quite good. (1111 views) | | | Tasted by drfloyd on 7/11/2020: Wow - low expectations give track record with this wine and pre-mox bottles - this was just beautiful. In great shape and just a lovely wine - wish they all aged this well.. (765 views) | | | Tasted by MattTM on 5/19/2020: DM Tuesday Night Zoom Tasting (Vancouver, BC): Drank blind next to the 2004 Fevre Les Clos. Screams Chablis on the nose. Crushed slate, dusty stone minerality, bright lemon, and saline. Really focused and crisp on the palate as well. Stayed energetic for the 3 hrs I savored this glass. These are always fantastic when they aren't pre-moxed. I preferred this to the Clos tonight but the Clos still seems to have a lot left in the tank. (1090 views) | | | Tasted by SimonG on 1/18/2020 & rated 93 points: Wraysbury dinner (Home): Similar to the Côte de B alongside, but just a little fuller and slightly richer on the nose. Similar profile, but again just a touch of gras that the C de B has long since shed. Minerally with a similar chalky grip, but also a hint of honey starting to emerge. The slightly less elegant, plumper sibling, but very much familial. **** (1281 views) | | | Tasted by drfloyd on 1/1/2020: Tired with much of the fruit gone - some pre-mox and not really enjoyable to drink (951 views) | | | Tasted by jjct on 11/3/2019: Most of my bottles have been premoxed. Finally, one that wasn't, but it was reductive AF. With lots of air I got glimpses of the wine that other have enjoyed so much. (918 views) | | | Tasted by Margaux Bro on 7/16/2019 & rated 94 points: Absolutely banging right now. Drink up (1212 views) | | | Tasted by jbaron on 5/26/2019 & rated 94 points: Waited past 2017 all of the way to 2019! Well worth it. Rich and deep with good Chablis notes everywhere. The nose is a bit reticent but the mouth is fantastic and the length is long. (1121 views) | | | Tasted by Bro-rolo on 5/4/2019 & rated 94 points: Women Love a Big D-erby Hat Throwdown!!; 5/3/2019-5/5/2019 (Louisville, KY): I usually save the white wine for the white claw crew...but while the white claw crew was busy changing out their Juul pod flavor...I snatched this aged grand cru chard and went to town...win place and show Bro-rolo you go Bro-rolo!! lol #glencoco (1428 views) | | | Tasted by David J Cooper on 1/11/2019 & rated 93 points: Clear light yellow. Intense nose of wet stone, lemon, sulfur and oyster shells. Unmistakably Chablis. Elegant nutty lemon flavours and a long dry finish. Seemed youthful and immortal.
Everything Chablis can be. (1370 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (5/6/2011)
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom William Fèvre, Les Preuses 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 Preuses”) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2005, Issue #20
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/11/2007)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Chalky, lime essence, mineral nose; tastier now than Les Clos, with great minerality, elegant citrus; medium-plus finish 95 points | By Richard Jennings
RJonWine.com (9/29/2006)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Faint mineral and lime nose; tasty citrus palate with lime edges, less dense than the Bougros; medium finish 91 points | By Richard Jennings
RJonWine.com (8/26/2006)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Gorgeous, elegant, lemon chiffon nose; lovely, rich lemon and cream palate with great balance; long finish 94 points |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and View From the Cellar 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 GrapeLes PreusesChablis Grand Cru Les Preuses: The vineyards are on an exposed southwest facing slope dominating its Grand Cru neighbors. The soil is a mixture of marl and chalky Kimmeridgian.
Les Preuses covers 11.80ha and sits above Bougros on a gentle slope (bar one location which is fairly aggressively steep and stony). The topsoil is deeper than the rest and was regarded 2nd rate for this reason pre-1930. The rock is fractured and allows for very good drainage. The resulting wines have flesh without heaviness and of course minerality.
On weinlagen-info
France 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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