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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 88 notes) - hiding notes with no text | | | Tasted by drjb on 7/28/2023 & rated 93 points: This 'lost cellar' wine opened well with an evolved mostly gold colour and a lovely nose of lemon, white nectarine, green apples, boiled sweets and hay. The palate was well structured with that touch of richness but still with plenty of grip and minerality providing length and character. There were finishing touches of honey and caramel consistent with maturity but overall this had plenty of Chablis freshness. (593 views) | | | Tasted by Burgundy Al on 7/14/2022 & rated 92 points: Burgundy Dinner with Friends (S.K.Y. Restaurant - Chicago IL): Lots of ripe apple and pear, still wonderfully fresh for its age, especially from this challenging vintage. Very good Grand Cru density with a bright lift on its long finish. (1997 views) | | | Tasted by rocknroller on 11/5/2021 & rated 95 points: Siggy Turns "Fitty": The Big 5-0 Blowout! (Spoon & Stable, Mpls, MN): Small taste. Steel and limestone, vigorous, brilliant acidity, bold apple and citrus with stone fruit underpinnings and floral notes. Great bottle, still incredibly youthful tonight. Thanks Brad. (2147 views) | | | Tasted by Jason Wu on 7/2/2021 & rated 93 points: Appearance: medium gold.
Nose: medium plus intensity; aromas of honey, pastry, dry fig, sour dough, dry apricot, lanolin, mineral, lemon custard, creamy. It’s fully developed.
Palate: dry, high acidity, medium alcohol, medium body, medium plus flavour intensity, a little saline come through. The finish is long.
Overall, it’s a very good wine. Drink now! Past its peak.
This bottle has past its peak. Whilst the flavour is still intense with lingering length, there’s barely any fresh fruit. The tertiary notes are dominant here. It’s interesting to see the difference in the stage of development because the 2004 Valmur I had a few months ago was still fresh, lively and mouthwatering. Thought 05 should be a long runner but certainly not for this bottle. (1719 views) | | | Tasted by rcg62 on 10/7/2020: **** This is fabulous, everything Chablis should be. (But seriously, buyer beware. I think I had a case; last three totally oxidized....I only opened this one on a lark! And the other pre-mox bottles were bad five years ago.) Great light hay color. Nose has stone, and light flower, butter and lime zest. Big full bodied palate, bigger than what I think of in Chablis. But really good balance of big fruit with lingering acidity. Really superb. Wish I could drink this again. (But how do you weigh that against most bottles being crap?)
This bottle was a 95, easy. (2005 views) | | | Tasted by vagrantone on 8/6/2020 & rated 93 points: Still drinking extremely well.
No signs of premox or any other form of deterioration.
classic Chablis grand cru from a ripe vintage.
You get the full saline, mineral character expected with sufficient acidity to keep the tension in the wine and a rich texture. Can't ask for more....
Great value.
Drink over the next few years. No hurry. (1849 views) | | | Tasted by Rani on 3/23/2019 & rated 92 points: Tasted blind. Quite buttery in a good way, balanced, notes of yellow peach. Fully resolved oak. Rather fat and not Chablis like but a nice wine nonetheless. (2109 views) | | | Tasted by SimonG on 10/4/2018 & rated 94 points: Gareth’s ‘40th’ (La Trompette): Initially slightly more evolved than Clos bottle 1, but with ten minutes of air it tightens its belt and slims up nicely to show a taut, lithe frame. Fresher, more typically Chablis. A saline grateing quality to the finish. Longer and more linear. Finally eclipsed by bottle
2 of the Clos that demonstrates the ideal to which Chablis aspires. ****1/2 (2266 views) | | | Tasted by LW31 on 8/29/2018: Showed very well. When the Fevres of this era aren't premoxed, they're great. This was classic grand cru Chablis, with great depth, iodine and seashells, and yellow fruit notes that showed the vintage a touch but still fresh. Very pleasing. Good bottles have a few years of prime drinking ahead, but don't think this is worth holding past 2022 or so. (2050 views) | | | Tasted by portman63 on 8/18/2018 & rated 92 points: This showed more like I would expect. Rich texture and showing some age, but still has the chalkiness and bright tart citrus fruit in the mid-palate to make it work well with oysters. I've had some trouble with these 05 Fevre's as have others, but finally a delicious bottle. (1815 views) | | | Tasted by alanr on 8/13/2018 flawed bottle: Lightly corked, though took some discussion around the table, and a bit of time to be sure. Still, quite nice depth, excellent acidity, nice umami/saline. Uncorked this would have been fantastic. (2353 views) | | | Tasted by drjb on 7/7/2018 & rated 93 points: This was a 'lost cellar' wine tucked up in a corner of our cellar. This opened pristinely with an unevolved green-gold colour and a lovely nose of lemon, apple, boiled sweets and hay. There were touches of white nectarine and honey that suggested a richer year. The palate was well structured with that touch of richness but still with plenty of grip and minerality providing length and character. If the corks are good other bottles should have further evolution ahead. (1766 views) | | | Tasted by portman63 on 6/9/2018 & rated 88 points: Replacement for premox'd Les Clos. This was not suffering from that, but was still a bit advanced and closer in profile to a Meursault. NOT what I was trying to pair with shellfish, light pasta, and vegetables. It was decent, but I think I like the cleaner less oaked producer style. If I wanted a Madeira, I would have opened a Sercial. I have had Fevre that was good, but this night's bottles almost put me off buying any more. We'll see... (1626 views) | | | Tasted by vagrantone on 6/5/2018 & rated 93 points: Exactly what I was hoping for...
no signs of premox or other forms of deterioration.
Only minimal deepening of hue, compatible with 13 years of aging. Beautiful nose, complex and inviting nose with elements of salinity, crushed seashells, melon, great acidic backbone, both impeccable balance and amazing length. The mineral elements just keep on lingering. Irresistible now but should hold on another 2-3 years.
Fevre's wines rarely ever disappoint! (1612 views) | | | Tasted by jsebiri on 4/21/2018: Painfully dry , not much fruit
Odd (1467 views) | | | Tasted by PDXinSEA on 12/17/2017 flawed bottle: Purchased from Winebid.com. Corked. (1731 views) | | | Tasted by Jimywags on 11/28/2017 & rated 94 points: Popped and poured. Mmmmmmmmmmmmmmmmmmmmm. Not a very sophisticated comment but sometimes the most unrefined description is all you need. No, I don't want a properly aged Grand Cru Chablis said no one, ever. This wine was like a cashmere sweater. Easy as that. 94pts. (1794 views) | | | Tasted by Dale M on 11/19/2017 & rated 96 points: Simply put, this beauty was firing on all cylinders last night. A true Grand Cru experience, the complexity that unfolded as the wine warmed was extraordinary, showing more and more layers and evolution that seemed to result in my tasting it slower and slower to savor the experience. For me, the CdB / CdB niche is a certain richness but with zero sweetness, cool minerals and other geological stuff. Interestingly, I didn’t get any of the maritime traits – see breeze and the like – but at no point did this not taste like anything other than a GC Champ. Long, long finish. What a wine! Top 3 Fevre for me. Drink if you have it – it’s too good to pass up but I’m sure it has time enough. (1587 views) | | | Tasted by rocknroller on 4/23/2017 & rated 94 points: Monthly Tasting Group: Worldwide Chardonnay with Blast of Chablis (Oceanaire, Mpls, MN): Light medium green color. Drank 1 glass over an hour. Another supremely fine wine, bursting with seashore and marked by power and depth, citrus fruits, apple, saline and stony minerality. This was splendid and only overshadowed by the simply stunning '10 Fevre Le CLos. Didn;t have the same level of brightness and freshness that the '10 had, but impressive nonetheless. (2928 views) | | | Tasted by gilrbo on 4/17/2017: Recent reports of premox for Fevre wines had me worried that I might have waited too long to drink this bottle. It turned out my worries were unjustified. Opened about one hour before drinking, this was drunk with aperitif for Easter-Monday lunch, then finished one day later. Light yellow, clear and still looking young.
No signs of premox, this was drunk still too young, although it had developed a beautiful complexity and silkiness. Mineral and herbal nose, this was at the same sharp and seamless on the palate, with saltiness and a finish dominated by sharp citrus fruit, mixed with a tight minerality. (2383 views) | | | Tasted by SteelerFan on 7/24/2016 & rated 94 points: Drinking beautifully. Medium gold with long finish and complex fruit. YUmmy. Holding steady. (3089 views) | | | Tasted by RR47 on 5/4/2016 & rated 93 points: Slightly darker yellow. Pleasant lemon, balanced, enjoyable minerality, long finish. Wow, lovely Chablis. Cellared correctly since release. (3191 views) | | | Tasted by Will Devize on 4/29/2016 & rated 92 points: A truly special bottle showing pin sharp citrus fruits and a beautiful mineral core. Sublime, long and complex. (3276 views) | | | Tasted by aagrawal on 9/16/2015 & rated 92 points: "Value" Burgundy WineBerserkers Tasting (Zazie's, San Francisco): Flinty, mineral, fresh, moderately aromatic; palate is full bodied, high acid, slight citrus, seashell, slight oak; moderate-long finish. 92-93 (3620 views) | | | Tasted by englishman's claret on 8/23/2015 & rated 95 points: Birthday lunch: Very enthusiastic about this - excellent Chablis just starting to drink beautifully. Fleshy Chablis fruit with briny ocean notes, wild flowers; perfect balance and a long finish. Just about ready now. (4240 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gary Walsh
The WINEFRONT (1/15/2013)
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Subscribe to see review text. | By Allen Meadows
Burghound (6/11/2012)
(Domaine William Fèvre Chablis Bougros - Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine William Fèvre Chablis Bougros Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/2/2007)
(Dom William Fèvre, Bougros Côte Bougeurots Chablis Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine William Fevre Chablis Bougros Cote Bouguerots) Subscribe to see review text. | The World of Fine Wine, March 2007, Issue #15
(Domaine William Fèvre Chablis Grand Cru Bougros Cote de Bouguerots) Login and sign up and see review text. | By John Gilman
View From the Cellar, Nov/Dec 2006, Issue #6, The 2005 Burgundy Vintage : Great Reds and Pleasant Whites
(Domaine William Fèvre Chablis “Bougros” Côte de Bougerots) 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 Allen Meadows
Burghound
(Domaine William Fèvre Chablis Bougros "Côte Bouguerots" Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Bougros "Côte Bouguerots" Grand Cru White) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and Burghound and JancisRobinson.com and Vinous and The World of Fine Wine and View From the Cellar. (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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