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 Vintage2004 Label 1 of 48 
TypeWhite
ProducerDomaine William Fèvre (web)
VarietyChardonnay
Designationn/a
VineyardBougros
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis Grand Cru

Drinking Windows and Values
Drinking window: Drink between 2010 and 2019 (based on 9 user opinions)
Wine Market Journal quarterly auction price: See Domaine W. Fevre Chablis Bougros on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 47 notes) - hiding notes with no text

 Tasted by peternelson on 5/27/2023 & rated 92 points: Excellent clear, gold/yellow; nose just a bit muted, initially with a slight shrooms/musty note which turns to wet chalk, pear, subtle green component, slight bruised apple note; on the palate, super-concentrated flavors with a somewhat broad attack, but then focuses into mature green apple notes and becomes very structured, precise, clean, and very long with lemon notes in all its forms (curd, meyer lemon, lemon tart) and typical Chablis chalk. Really gorgeous although maybe at its peak 2 years ago? Still very strong and should last another 2-3 years in a similar state. Home w/chicken (613 views)
 Tasted by rnellans on 2/26/2023 & rated 91 points: Served alongside the '10. Darker in color. Certainly advanced but very drinkable. Baked apple, creamy. Soft on palate...lacks the freshness of the '10. (591 views)
 Tasted by Bizwiz on 5/30/2022 & rated 95 points: 20년 가까이 된 샤블리이기 때문에 조금은 오일리하면서 버터리한 느껨을 기대했는데 완전 반전 매력이었다. 2014빈을 잘못 봤다고 느낄정도로 산도도 강하고 파워풀 했다. 이렇게 상큼한 올빈 샤블리는 처음 인것 같다. 여운이 길게 남는 보툴이었다. (708 views)
 Tasted by Anne Stark Locher on 6/5/2020 & rated 92 points: deep gold. Best Fevre. minerals, green herbs, more weight and viscosity with time in the glass. lime, honey, hay. rich texture. slight oxidative note adds to complexity (1173 views)
 Tasted by peternelson on 11/27/2017 & rated 92 points: Yellow-green with a touch of gold; old pie crust, crushed rocks, chalk, slight apple, apple skins, button mushroom, lemon, lentil, very slaine, mineral; Super fine, silky in mouth with excellent balance and intensity; ripe on the attack, chalky long finish. This was very good, but just a bit too subtle, very fine, really nice, almost 93. Maybe it's in a slight dumb phase. Blind at home and then before dinner w/MD. (2138 views)
 Tasted by bevetroppo on 11/11/2016 & rated 92 points: 14K gold color. Fully mature and rich nose of golden delicious apples, seashells, saline and lurking petrol. Expansive across the palate, dominated by yellow fruits, petrol and broad minerality toward the full, viscous and balanced finish. Sort of in a leonine repose right now, and the visible community drinking window to 2019 feels about right. You know how good a white is when it's every bit (or more!) engaging at room temp. (2780 views)
 Tasted by peternelson on 6/22/2015 & rated 92 points: Providence: Always difficult directly following Champagne, this was still somewhat tight and youthful. It opened up to show crushed rocks, limestone minerality, white peach and lemon skin; very mineral, with vibrant acidity, very intense with a medium to medium plus body--not a rich creamy or honied GC as some chablis tend to evolve to over time; it was noted it had a subtle hint of vanilla/lemon curd showing slight oak treatment. Wonderful with the sashimi red tuna with subtle spices and a light cream underneath. Still could be put away for another 3-5 years or more. Just give it lots of time to open up if opening now. (3533 views)
 Tasted by patwjr on 7/24/2014 & rated 92 points: Minimal nose at first; opened up in 20-30 minutes; loved it for the next 30 min. - a soft, beautiful, balanced wine; then it started to fade. (4116 views)
 Tasted by finewinebuff57 on 1/2/2014 & rated 88 points: Definitely ready on the basis of this bottle indeed possibly tiring. Very Fevre Grand Cru and as consequence not 'classic' Chablis. Full, rich, good with food but rather more Meursault Premier Cru than Grand Cru Chablis. Not quite to my taste........ (4112 views)
 Tasted by Average Wine Guy (MH) on 11/16/2013 & rated 91 points: A Flight of Chablis: Decanted 2 hours before pour.

The 2004 Domaine William Fèvre Chablis Grand Cru Bougros is light pale lemon in colour with a beautifully attractive nose of fresh cut green apples and gentle pears, slight floral characteristics and undeniable minerality alongside an underlying salinity.

Extremely soft entry that coats the mouth with fresh cut green apples. Very 'fluffy' texture from entry to mid-palate. A firm acidity that surprises one on the mid-end palate slashes through the wine and break the mid-palate 'fluffiness', creating great character and prolongs the wine for a persistent medium(+) finish. Acidity is definitely the star here; keeping the palate profile playful and interesting, and prolonging the wine for a brilliant finish. Impeccable integration and balance. (4042 views)
 Tasted by kalle303 on 10/29/2013 & rated 91 points: Still very goood! (3130 views)
 Tasted by Mocha Latte on 2/16/2013: bottle may have the start of premox but it was a wonderful deep carmel. (2758 views)
 Tasted by Paul S on 9/14/2012 & rated 94 points: Sean's Birthday 2012 (Imperial Treasure, Great World City): This was a stunning Chablis. The table was split between this and the 2004 Raveneau Montée de Tonnerre on the same flight, but I much preferred the Fèvre. Opened three hours before serving, it was singing when we got to it. This had a classically Chablisienne nose, with waves of chalk, flint and seashell lapping against a core of fleshy white fruit aromas. The palate was brilliant. While lacking the raw power of the Raveneau, it showed instead a wonderfully effortless elegance in the way its supple acidity wound through lovely flavours of sweet apples and ripe lemons, with lots of flinty minerality racing through its fruity depths. I thought the balance and precision on this was just incredible - it almost danced across the mouth with a tension and nervosity that would make a great Mosel Riesling proud. There was a ton of flint and bits of spice littered amidst the white fruit, especially towards the chalk and seashell-laden finish that stretched out into the distance. This was a beautiful Chablis, a complex, compelling marriage of strength and grace, and a real joy to drink. For all its qualities though, it was still incredibly food friendly - this is a wine that could grace any meal. Absolutely brilliant stuff in a very nice place for drinking now. (3608 views)
 Tasted by MWiking on 9/2/2012 & rated 95 points: note to myself: always keep your Chablis Grand Cru for at least 8-10 years and they will give you a fantastic experience.
This is a great wine, so smooth and silky on one hand and layer after layer with taste on the other, flowers and citrus in a per fect mix. (2480 views)
 Tasted by Patrik H on 9/1/2012 & rated 94 points: A fantastic wine with a fantastic seafood soup. The combo was a tremendous experience. As discussed during the dinner. Chablis are quite often opened to soon. (2419 views)
 Tasted by Ramberg on 9/1/2012 & rated 93 points: Stunning Chablis!
This is really good stuff.
I can’t recall I’ve ever had a wine with so much flowers on the nose?
It’s like walking on a summer field full of flowers that just has blossomed.
It evens tastes flowers!
A beauty, clean and complex, with several layers of citrus/lemon, some lime, chalk and minerals and a nice acidity to balance it all.
It’s a very light Chablis this one, perhaps not showing the dept and weight you usually get from GC, but it’s so beautiful and fragile so that’s actually nothing negative at all.
No signs what so ever of any premox.
Simply an outstanding Chablis.
93 + (2724 views)
 Tasted by cct on 5/4/2012 & rated 92 points: Fresh and clena with excellent lemon curd, citrus, marzipan and seashells. Clena and veyr well balanced with integrated beautiful wood, no sign of PMox. Great mouthfeel with purity. Drinking very fresh and at peak. Easy to drink. Lovely. 92 pts (2011 views)
 Tasted by vendange on 2/4/2012 & rated 91 points: I'd describe this wine as poised and demure at this point. Not especially concentrated or intense. Still plenty of acidic spine, but in a refreshing, mouthwatering way that is not harsh. "Linear" is a fair description and this wine will probably be better in a few year, but was a great foil for seafood dressed with lemon, oil, shrimp broth, and chervil. (1976 views)
 Tasted by AtoZ on 12/25/2011 & rated 94 points: Had a few weeks back with turbot. Was delicious. (2154 views)
 Tasted by SimonG on 12/15/2011: Work Wine Tasting - Vintage Pairs (Home): Pale. Quite linear and restrained at present. Some sea and mineral notes; mid weight and reasonably positive across the mid-palate, but lacking some bite and intensity. Slightly curious one this. Nothing wrong with it but not showing the intensity and weight that I'd hope for with GC. Served against a 2004 Montmains (non-domaine) it was very very similar, in fact the Montmains seemed to show a little more dry extract and intensity. After 48hours open it didn't really show any development (and no deterioration) or added complexity. Not sure whether this has what it takes really. *** (2814 views)
 Tasted by godx on 11/1/2011 & rated 92 points: I had brought this as a back-up for the Clos and it’s a good thing I did. Opened and served right away. Upon first sniff I knew we had a winner here (no premox) with beautiful notes of seashells, lemon, some riper stone fruits and minerality. Lean, compact and energetic in the mouth with great acidity. Based on this bottle this wine needs at least 3 more years to show its full potential but that’s if you want to roll the dice with premox. Excellent. 92+ (2328 views)
 Tasted by jlgnml on 10/29/2011 & rated 92 points: Underground dinner (Bonsoiree in Chicago): Serve too cold initially. Warmed up and developed in the glass (2717 views)
 Tasted by honest bob on 9/22/2011 & rated 91 points: Chablis and Champagne 19-22.09.2011; 9/19/2011-9/22/2011: Caramel butter scent; the palate developed over 2 hours from a rather bitter tightly-wound minerality to a virile, massively concentrated broad muscle-bound Chablis GC (the texture and body of a Puligny, but the unmistakeable strong balancing acidity of Chablis). Great wine, not showing its full potential this evening (and suffering from being served with a weird cornucopia of warmed-up deep-frozen dishes at the nice hotel/inferior restaurant "Le Marius" in Les Riceys). Needs another 4-5 years. 91P(+) (3554 views)
 Tasted by brigcampbell on 8/6/2011: Suntacular 2011 (FMIII Home): Light in color; tart citrus, lots of minerals/stone and acidity making your mouth water. (3389 views)
 Tasted by ylkim30 on 10/17/2010: Solid, if unspectacular. Not very aromatic, but nice apple and lemon on the palate. (3498 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom William Fèvre, Bougros 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”) Login and sign up and see review text.
By Allen Meadows
Burghound, 4th Quarter, 2005, Issue #20
(Domaine William Fèvre Chablis Bougros Grand Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Domaine William Fevre Chablis Bougros) Subscribe to see review text.
By Richard Jennings
RJonWine.com (7/30/2010)
(Domaine William Fèvre Chablis Grand Cru Bougros) Light golden yellow color; lemon, lanolin, butterscotch nose; tight, tart lemon, baked lemon, chalk, mineral palate with a touch of salinity; medium-plus finish 93+ pts.  93 points
By Richard Jennings
RJonWine.com (9/29/2006)
(Domaine William Fèvre Chablis Grand Cru Bougros) Faint mineral and orange nose; tasty, well defined, solid palate of citrus and mineral with undertones of orange; medium-plus finish 91+ pts.  91 points
NOTE: Scores and reviews are the property of JancisRobinson.com and View From the Cellar and Burghound and Vinous and RJonWine.com. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

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 Grape

Bougros

at weinlagen.info


Bougros is one of the seven climats of the Chablis Grand Cru white wine appellation, located at the northwestern edge of the Grand Cru hillside. The wines made from this vineyard are quite rounded and less austere than those from the other Chablis Grand Cru climats. Solid but elegant, they tend to be more accessible when young.

The vineyard covers about 37 acres (15ha) of slopes on the edge of the Serein river just east of Chablis town, with its vines planted in much-prized Kimmeridgian soil – an essential ingredient in the Chablis terroir. The Les Preuses Grand Cru vineyard lies above Bougros on the hill, and the Fourchaume Premier Cru vineyard is just to the north.

The climat's close proximity to the river means that its relatively deep soil contains a high proportion of clay. This calcareous soil is richer than in the other Grand Cru vineyards, retaining water more efficiently and lending a subtle earthiness to the Bougros wines (rather aptly, the name Bougros is thought to come from the French words for thick and mud).

Bougros is one of the steepest of the Grand Cru slopes, facing southwest toward the afternoon sun. This aspect means the vines have a good exposure to sunlight, increasing ripening opportunities and leading to phenolic richness in the grapes. However, this is tempered by the cool north Burgundy climate, and this ripeness never comes at the expense of acidity: Bougros wines remain balanced, with a characteristically intense minerality.

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.com

Burgundy

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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