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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 41 notes) - hiding notes with no text | | | Tasted by Ardross on 3/27/2011 & rated 92 points: Perhaps I have been lucky but no premox in my case of this wine.
At its peak now I suggest absolutely exemplary honey and wet stones Chablis and long with savoury notes. (4139 views) | | | Tasted by slanum on 1/27/2011: After so many off bottles of Fevre this was a nice surprise. Lots of secondary characteristics (honey, something leaning towards butterscotch) but still a good amount of bright citrussy fruit. Not deep or profound--too rounded off for that (little discernible minerality, stoniness, salinity). A nice wine that merits the $25 or so I paid for it.
Yeah, well, there ya go. To be fair, this got a lot more interesting overnight in the refrigerator. It added appreciable depth as well as a savory quality that strikes me as very appealing at the moment. I presume this is a candidate for further age, assuming a bottle that has not already spoiled. (4152 views) | | | Tasted by La Cave d'Argent on 8/27/2010 & rated 93 points: This wine was taken from my cellar and consumed at a beach barbecue, primarily as an aperitif. A formal note was not written, but it can be said that the wine was delicious, with crisp acidity, good minerality and a long finish. It should drink well for at least another 3-4 years. Drink now-12/14. (4247 views) | | | Tasted by slanum on 3/16/2010 flawed bottle: Totally shot. The failure rate of Fevre Chablis around here approaches 50%. (4473 views) | | | Tasted by winotoo on 12/19/2009 & rated 91 points: Consistent with prior bottle. Wish I had more. (4518 views) | | | Tasted by jerhardt on 12/13/2009 & rated 92 points: Another strong '02 Fevre showing, drinking very well with no signs of premox. Intense and deep with minerals and lemon oil. No reason to wait. (1879 views) | | | Tasted by Brad L on 12/5/2009: Disgusting oaked internationale crap. Maybe even a little premoxed to boot. (1790 views) | | | Tasted by Paul D on 11/30/2009 & rated 85 points: No sign of prem-ox with this one, decent depth, balance and length with lime and green apple fruit, some minerality - but the bready, slightly leesy flavours that have developed here really detract for me - it lacks the purity & clarity that I look for. (1944 views) | | | Tasted by winotoo on 11/21/2009 & rated 90 points: No premature oxidation here. Cork a little iffy but not stained all the way to rim. No detailed note but wine is in its sweet spot. Drink up. (1863 views) | | | Tasted by fitzi on 8/30/2009: 2002 Fevre Fourchaume Vaulorent: Also ready to drink, sparking slightly straight out of the bottle, though a little disjointed. With half an hour's airing, clean and precise, with a fine mineral-acid-fruit balance. Marshy-caramelly nose and flavors, medium-bodied. This too is about ready; previous bottles have taken overnight to taste right.
Surprisingly good match for cornmeal-cheese fritters with blackbeans and spicy yoghurt sauce. The feared spectre of prem-ox has yet to cast its shadow on our '02 Fevres. (2291 views) | | | Tasted by DaleW on 6/4/2009: In drink up queue because lots of reports of PremOx in this bottling, but this was doing quite well, no signs of age at all, a rather fleshy and full bodied Chablis. Lemon, apple, just a hint of flowers and vanilla. Long finish. Stony, not sure I'd have picked as Chablis blind, seems like a leaner Puligny. Excellent in any case. A- (2036 views) | | | Tasted by Ardross on 5/17/2009 & rated 92 points: Singingly textbook Premier Cru Chablis - rumours of oxidation in this wine have been wide of the mark in the first 6 of my case (2064 views) | | | Tasted by Paul D on 3/12/2009 & rated 87 points: Pale/medium lemon. Nose is quite doughy, some attractive underlying minerality with hints of acacia, green apple and citrus. Indeed quite complex but too doughy for my taste - not sufficiently clean, fresh and pure. Medium bodied on the palate, has the same doughy, bready flavours initially and then the citrus, apple and minerals come through on and actually the finish is attractively fresh and long with good minerality and tangy fruit. Very drinkable but lacks the purity and raciness I really look for in really top class Chablis. (2130 views) | | | Tasted by Paul D on 3/12/2009 flawed bottle: Corked. (2156 views) | | | Tasted by Paul D on 11/30/2008 & rated 87 points: No formal note. Medium lemon. Slightly doughy nose, minerals, green apples. Medium + bodied, quite full for a Chablis, lime, some minerals and distinct spiciness, good length, fresh tangy lime finish. (2106 views) | | | Tasted by rarewineman on 9/13/2008 & rated 97 points: Riveting! (2395 views) | | | Tasted by Paul D on 9/6/2008 flawed bottle: This one very noticeably darker and very advanced, evident premature oxidation. (2163 views) | | | Tasted by fitzi on 7/25/2008: Surprisingly deep yellow in the decanter, this wine developed in an unusual way over the hour or so in which we drank it. At first, I couldn't tell if the tastes and aromas were pointing towards premature oxidation or just a weird variation on that characteristic Chabllis 'swamp water' thing. Then the wine seemed to go completely dead. As I was mentally aligning myself with the growing host of p'ox casualties, a faint hint of flavor began to emerge, like barely audible strings at the beginning of a soft symphony introduction. Another five minutes and my tongue was bathing in a full flow of crystal-clear, finely-etched, minerally intense, medium-bodied wine, smelling of kiwis, lemon, and salty sea breeze, with beautiful balance and a long finish. I wonder how long I could subsist on diet consisting solely of cru Chablis and Beaujolais. (2478 views) | | | Tasted by Paul D on 7/15/2008 & rated 87 points: No formal note but this bottle fine too, indeed very fresh on the nose with distinct stony mineraility and baked bread flavours and lemony acidity on a good length finish. Very good but not exceptional. (2244 views) | | | Tasted by Rupert on 6/5/2008 & rated 91 points: Another top showing of this wine - plump and ripe for a chablis, but pin-sharp focus in the fruit, fresh and clear and detailed - super (2288 views) | | | Tasted by mebydef on 6/4/2008 & rated 91 points: This was delicious. It had a slight greenish gold color. There was some oxidation, but it was more a balanced component. The wine was still very much alive. There was a beautiful nose of river rocks, grapefruit, and seashells. On the palate, there was a bit of nutty sherry like component to the citrus and stones. Very good length. Excellent wine, don't know that it's going to get much better. (2310 views) | | | Tasted by xwine on 6/1/2008: Based on my experience with this wine from last August where I noted it developed rapidly in the glass, along with the recent notes from others regarding premox issues with this bottling, I decided to pull the cork on my last bottle. No worries with this bottle! Very much alive, with lovely citrus aromas and flavors, along with a rich, creamy quality -- developing secondary characteristics. The long finish showed an intriguing minty note. Altogether lovely. Even though it shows the potential for further development, it was worth erring on the side of caution -- it's better than the alternative. (2326 views) | | | Tasted by Paul D on 5/26/2008 flawed bottle: Dull straw colour, advanced aromatics, oxidised. (2442 views) | | | Tasted by Paul D on 5/26/2008 & rated 87 points: This bottle showing lighter appearance than the first - hurrah not oxidised! Nose quite rich and creamy, some green apple and hint of oyster shell. Slightly more citrussy on the palate, still with a creamy overlay and then some nice acidity on a lingering finish. Not exactly classic but enjoyable nonetheless. (2445 views) | | | Tasted by Rupert on 5/24/2008 & rated 91 points: This is the wine that the Wine Society has written to its members about warning of the risk of it being prematurely oxidised, but this bottle was better than dandy - vibrant and mineral, with the taste of what I've now learnt to call oyster shell adding pungency, but balanced by just right ripe fruit - really really good (2374 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 GrapeFourchaume On weinlagen-infoFrance 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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