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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 64 notes) - hiding notes with no text | | | Tasted by tastefuldrop on 5/8/2023 & rated 91 points: This bottle did not meet my expectations of a Burgundy Grand Cru. I was surprised to see one “Terrific” review with only 92 points, so I’m giving 91 and I’m calling it “not bad but not great”.
The disappointment is mostly my fault: I drank this too late past maturity. There is still plenty of acidity and length but the wine is less full and its wealth of mineral notes has narrowed down. Plush but quiet, like a sleepy, reclusive chinchilla.
Nicely developed grapefruit notes on the nose, progressing onto the palate with the help of healthy acidity and some surviving onctuosity for smoothness. Behind a hint of bitterness hides a layer of weaker mineral notes, which remain for a relatively long finish. This is no longer a rich, wide, complex or great specimen, but is just the perfect wine for a serious conversation about cellar management ;) (656 views) | | | Tasted by rwpalmer on 1/15/2023 & rated 92 points: A terrific botte. Weighty and round without any oxidative deterioration. (739 views) | | | Tasted by Margaux Bro on 4/11/2021 & rated 94 points: Popped and initially had some funk that blew off in just a couple of minutes. Absolute epitome of chablis, this tasted like crushed oyster shell with a great salinity to it. Paired amazingly with shrimp linguini & soft shell crab. After about an hour it started to fade a bit. Drink now as it’s showing some weariness. (1778 views) | | | Tasted by Levantine on 12/3/2020: Superb! Citrus, algae, flower and a touch of honey and marzipan emerging. Superbly balanced in the mouth with richness lifted by acidic tension (1784 views) | | | Tasted by AURUM on 4/27/2019 & rated 91 points: Light golden colour. Nose with grilled lemon, minerals and a hint of butterscotch. Medium to full bodied, good acidity and great balance. A touch of bitterness. The taste confirmes the impressions in the nose. Very good but not great. (2096 views) | | | Tasted by SimonG on 9/8/2018 & rated 91 points: Following an oxidised bottle earlier in the year, this is a relief. Pale straw, lots of saline notes with a sense of minerality. Similar on the attack with just a hint of honey nodding to the vintage. The honey seems to lift after a short while. Quite long, minerally with saline freshness. Good weight. **** (2178 views) | | | Tasted by derek.hara@sbcglobal.net on 6/23/2018 & rated 91 points: Much fresher than last bottle, still golden in hue but palate was lively with a great balance between apple/pear/slight hints of toast with zippy acidity and minerality. Very nice mature Chablis. (2158 views) | | | Tasted by SimonG on 3/28/2018 flawed bottle: Oxidised. Butterscotch nose and similar on palate. Hasn’t complete destroyed the wine yet, but it’s not Chablis in any shape or form. (1876 views) | | | Tasted by essenceofreal on 2/2/2018 & rated 95 points: very lucky this bottle opened into a real gorgeous experience after about 30 minutes.
certainly have had bottle variance, but this bottle was in prime drinking window. great balance with incredibly elegant complexity of minerality and hazelnuts. long smooth finish.
no heat or sweet jammy oaky nonsense so many new world wines have which is not appealing to me. have another 6 or so and will move into rotation as feel wine has peaked and will stay here for a few years but not necessarily extended cellar time. (1772 views) | | | Tasted by jsebiri on 11/30/2017: Excellent wine upon opening , classic Chablis . I think it lost something the longer the bottle was open . Last glass was good . (1570 views) | | | Tasted by derek.hara@sbcglobal.net on 9/23/2017 & rated 89 points: A little advanced, but still very much intact. Definite Grand Cru richness and concentration. Acid still present...just a touch oxidized for my tastes. (1467 views) | | | Tasted by Mike V on 7/4/2017: So badly corked we couldn't have an opinion on premox (1648 views) | | | Tasted by Rani on 1/3/2017 & rated 89 points: Tasted blind. Pale straw color. Quite vegetal in the nose, very lean and sharp. Missing some backbone and for such a hot vintage surpringly reserved. (1881 views) | | | Tasted by David Meddings on 1/31/2016 & rated 88 points: Medium yellow. Faint lemon curd bouquet. More subtle palate than I seem to remember with my last bottle - quite restrained in fact. Still, good balance and moderate length. (2727 views) | | | Tasted by Louvin on 12/10/2015 & rated 92 points: at pnp, crisp and saline, lemon galore, perfect shape. Ever so slight note of honey like viscosity. Lovely (2658 views) | | | Tasted by Rani on 11/24/2015 & rated 86 points: Tasted blind. This was flabby with no grip and the shortest finish ever. Not "hot" but just lacking mineral backbone or anything that would tell you it's a Grand Cru. Didn't feel like premox, but maybe that's what it is. (2661 views) | | | Tasted by coremill on 9/21/2015 & rated 91 points: Single Blind Chablis (Chez John Morris): Not poxed at all. Slight reduction that blows off to reveal a lovely, fresh nose of green apple with a hint of pineapple, a drizzle of honey, a whiff of macadamia, and some oyster blood and hay. More linear and Chablis-esque, comes together nicely with air showing good powerful mineral character, good length. Excellent and very Chablis, the grand cru quality stands out in this lineup. Easy pick for me as WOTN. (3313 views) | | | Tasted by Pknut on 12/14/2014: Terrific showing. The palate features lots of white and yellow fruits, which are substantial on the palate and, as Bob notes "lots to chew on here". Really nice Grand Cru precision while the sides seem smoothly contoured from some cellar age. The fruit seems like it is just shy of tropical, there is a note of fennel, and a hint of vanilla bean, but there is plenty of minerality and firm acidity throughout. The fennel note builds as the wine airs. Just lovely. My last bottle. Amali with Greg and Bob. (3235 views) | | | Tasted by pbaek on 11/22/2014: Okay, this is big and intense. There is a hint of oak on the nose along with green apples and clay. Big and dense on the palate, perhaps a bit dry from the oak. The salty ocean flavors are there as well with a great deal of intensity. Still a young wine, I wish this was a bit more rounded and relaxed. In desperate need of food, not a facile wine to drink. Will wait 3-5 yrs for next hit. (2293 views) | | | Tasted by d'Artagnan on 8/5/2014 & rated 90 points: Voyage en Corse (août 2014): Fèvre Bougros 2005, 77 euros à la Gaffe Saint-Florent
Un grand cru plutôt léger (cuvée de négoce) mais en pleine forme, jeune et frais. Nez citronné, un peu crémeux.
La bouche est légère, l'élevage encore présent mais bien intégré, un très bel équilibre, c'est fin, avec une finale un peu iodée, mais je n'y trouve pas beaucoup de minéralité, à peine un petit coté iodé en finale. Joli Chablis bien fait, mais plutôt léger pour un grand cru. 90 pts (2699 views) | | | Tasted by ATBridge on 4/19/2014 flawed bottle: Oxidized. (2740 views) | | | Tasted by pbaek on 2/1/2014: Good weight and plenty of material here. In an interesting spot where the citrus/oyster shell elements are still present but where tertiary marks of cream and spices are hitting the palate as well. Good purity of fruit and no marks of oak (for me at least). There is more to come here but if one loves a bit of cut and young fruit, no reason to wait. Great wine. (2806 views) | | | Tasted by Biggsy on 1/28/2014 & rated 91 points: Fresh lemon aromas with an oaky undertone. Dense and creamy on the entry, much more steely and saline on the mid palate with a lovely seaside character. We'll balanced with good acidity, the oak is still fairly forward and there is a little waxy citrus character on the finish. No rush with these, plenty of time. (2343 views) | | | Tasted by rocknroller on 6/9/2013 & rated 94 points: Worldwide Chards plus Rieslings (Edina Country Club): Pale gold color. Drank 2 glasses over 90 minutes. Oh my, this is intense, the nose has this wind driven sea air quality that just grabs you, pure lemon, lemon zest, with white flowers, and a hint of beeswax, dry earth. The palate is also a wow, lemon, lemon chiffon, great acid and energy, stony minerals, just a hint of candied orange peel. The finish is penetrating and 90 seconds plus long. This is one fine wine. My #1 of the Chard group. 94+pts. (3324 views) | | | Tasted by 3daywinereview.com on 6/9/2013 & rated 94 points: Worldwide Whites (Edina Country Club, MN): Really nice showing tonight and my second favorite wine tonight. Lemon, shells, citrus, and spices. Very balanced and not a powerhouse wine but has a long finish. Orange peel on the finish and should continue to drink well for a few years but honestly why wait. (3172 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine William Fèvre Chablis Bougros Grand Cru White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/2/2007)
(Dom William Fèvre, Bougros Chablis Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine William Fevre Chablis Bougros) Subscribe to 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”) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Bougros Grand Cru White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/21/2010)
(Domaine William Fèvre Chablis Grand Cru Bougros) Light yellow color; reduction, match stick, tart citrus nose; tight, tart citrus, grapefruit, minerally palate, a little steely now; medium-plus finish 92 points |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous and View From the Cellar 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 GrapeBougros 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.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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