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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 171 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 3/1/2024 & rated 90 points: Some Wine Tasted at the Acker La Paulée Auction (Maybourne Hotel - Beverly Hills CA): Tasted at auction. Mostly mature orchard fruit with faint earth. Good weight and length. Time to drink up. (475 views) | | | Tasted by bon vivant on 12/29/2023 & rated 98 points: PnP from a perfectly stored bottle since release. Very pale color especially considering the age. Delicious and rather ethereal in it's light and airy disposition out of the gate. Lemon, green apple, almonds and baked goods are all here and give a hint of what is yet to come. There is a fatty textural smoothness that is perfectly balanced by just the right amount of acidity. The longer this is open the more saline notes emerge on the finish and the wine keeps putting on textural weight. 45 minutes in, and now this is really humming. More intensity on both aromatics and flavors, with greater mouth grip on the mid palate and the finish. More tropical nuances, pineapple and starfruit come to mind, more sea air than chalk, but throughout this is insanely balanced. Mouth watering and oh so smooth - it's hard to put the glass down. The drinking experience is not dissimilar to a good Corton Charlie. I can't see how this can get better but hopefully bottles in this condition will continue at this level for a while. Simply glorious. (427 views) | | | Tasted by rwpalmer on 11/13/2023 & rated 92 points: Very pale. Nose of lemon curd and toast. Reminiscent of a Hunter semillon rather remarkably. Taut. Fine and long. (545 views) | | | Tasted by wxs2102 on 3/20/2023 & rated 94 points: @ Seamore's Brookfield NYC. Fortunately bottle is in perfect condition. Now a deep gold in color, this had a lot of weight and gravity but retained fruitiness and steeliness, with a blossoming honeydew note emerging with 30 minutes of air. A very nice expression of Clos - wouldn't wait too much longer on this one. (972 views) | | | Tasted by Michael Hung on 12/16/2022 & rated 92 points: Citrus, orange blossom, pastry, croissant on the nose. Fairly rich mouthfeel, opens into stone fruit, tree fruit, with MLF flavors. Really nicely balanced, was rounded PnP but opened up beautifully. Fairly complex and developed with Belgian waffles and syrup. Dry and long finish. Very solid Chablis, near peak/peaking now. 92-93 (1079 views) | | | Tasted by MGL Wine on 12/14/2022 & rated 98 points: Still drinking amazingly well. Mellowed to a yellow straw color. Perfectly balanced. Wish I had more. Sadly my last one. (943 views) | | | Tasted by parkline_wine on 7/31/2022 & rated 97 points: For what to expect from a Chablis Grand Cru, this checks all the boxes and more! Beautiful minerality, with a blooming late pallet that almost explodes into a beautiful citrus finish with a hint of lemon bar or sweetness that just helps the finish carry so so long.
Bravo! (1207 views) | | | Tasted by winot on 3/5/2022 & rated 93 points: Medium gold. Minerally, crushed shell nose, with citrus backdrop. Crushed stone too. A bit of petrichor. Age certainly showing a bit on the nose too, an aged character overseeing everything. Palate is perfect, definitely in the window, still fresh but showing great complexity. A smooth, almost creamy mouthfeel accentuates the balance. Nice stuff.
FWIW, I've had 25+ bottles of Fevre over the past decade, and not one of them has had even a hint of premox. I wonder if the shipping and transit storage is a part of it. Our government liquor monopoly gives you lots to complain about, including some of the highest wine prices on the planet, but I think they do a pretty good job getting the wine from the producer to their warehouse in a seamless, climate controlled process. (1245 views) | | | Tasted by dcwino on 2/18/2022 flawed bottle: Premoxed! (1707 views) | | | Tasted by jbaron on 9/26/2021 & rated 94 points: This is a very, very good bottle with a lot of show AND a lot of promise. Beauty and subtlety all around. (1530 views) | | | Tasted by jsebiri on 8/8/2021: Very good, could not have been more different than the last bottle I had (1571 views) | | | Tasted by chitowncdpguy on 4/29/2021: Gorgeous. Beautiful mature chardonnay. Seems to have lost some of its chablis character: less mineral (but still present) and lots of butterscotch. *Extremely* long finish that is pleasantly sharp. The chalky mineral flavors come out most on the long finish. Really amazing. (1659 views) | | | Tasted by Winning_Wines on 3/13/2021 & rated 93 points: This has lost a fair amount of its fruit, but is showing no signs of oxidation or age. A really great wine. Crisp acidity, oyster shell, hints of oak, and a full body mouth feel. I don’t see this faltering anytime soon, but I also don’t anticipate any further development. (1740 views) | | | Tasted by portman63 on 12/4/2020 & rated 93 points: This was showing age in some golding but not too deep, but a great balance between the depth of flavor with structure and cleanness and balance on the finish, nothing crisp like a younger Chablis. Came off more like a golden delicious baked, but with none of the spice, just fruit. I think it is pretty well mature and enjoyable now, not past it's prime at all. (1827 views) | | | Tasted by jsebiri on 11/26/2020: This is on the other side of its life , nutty , hidden apple , apple juice , very drinkable. (1546 views) | | | Tasted by rossi.wine on 5/9/2020: No detailed notes but a wonderful bottle - layered and complex with rich fruit, minerality, freshness, vibrancy. Very elegant and fine. 93-95? (2510 views) | | | Tasted by Rani on 4/13/2020 & rated 92 points: This is fully mature now and quite enjoyable. Buttery, chalky, with yellow plums and nice gently acidity. Silky and smooth. I don't think these will age much more. (1854 views) | | | Tasted by DougLee on 4/4/2020 & rated 93 points: Popped and poured to accompany steam mussels with chorizo. Medium gold color. Nose of schist, flint, granny apple, white flowers, and grapefruit. Layers of incisive white stone, apple core, tart citrus, flint, and lemon-lime on the palate with cut and precision. Copious acidity and structured spine. Long finish of mouth watering bright tart citrus fruit with grip and oyster shell. Wonderful. (1786 views) | | | Tasted by devraj on 3/11/2020 & rated 93 points: Youthful light yellow in color. Classic aromas of sea shells, green citrus oils, dusty herbs and florals. Precise in the mouth showing yellow/green ripe citrus, excellent acidity, good mid-palate sap, tons of minerals and a long linear finish. Reports of its demise are premature! Wonderful. (1591 views) | | | Tasted by swyang on 11/30/2019: A superb showing for this W. Fevre les Clos 2006. At first it was a bit shy but as it went down this has delivered waves and waves of fantastic aromas, flavors, and textures.
The rock stony character was wrapped by beautiful flowery scents and of sweetness, mingling with slightly teasing saline nuances. This diamond like Chablis profile provided superb complexities of Mineral/Rock, sweet/hint of saline, oily/dry freshness...
But all of this in the most intimate manner. Not a fan of a loud voiced bottles, this was just rightly speaking to me, softly and nearly killing me with those verbs.
This bottle sure was in great shape, and yes, sometimes, more often than not, soft spoken wine(and a person) is really attractive. Cheers, (1887 views) | | | Tasted by jmoon on 11/15/2019 & rated 88 points: I loved this wine when younger but I’m posting this as a warning that mine was flabby and a bit too oxidised. (2456 views) | | | Tasted by rikipedia on 11/3/2019 & rated 95 points: Mid lemon yellow, still youthful-looking! Plenty of ripe orchard fruits, citrus (lemon and lime) that meld with mineral, oatmeal, sorrel and slithered almonds.
The palate displays a searing acidity, freshness and has a buoyancy to it. Crushed rocks, chalk and lemon-lime zest on the attack are followed by more breadth in the mid-palate showing baked apple, fresh yellow apple, fennel bulk, fresh herbal note, almond paste. Fabulous depth of flavour and concentration the wine has a density to it yet retains poise. The finish is long and lingering with chalk powder, mineral, lemon leaves and rind and apple. Layered and very smart wine and still just there despite a streak of marzipan on the aftertaste. (1021 views) | | | Tasted by rossi.wine on 6/3/2019 & rated 94 points: Tasted after 2010 Fevre Chablis GC Valmur. Slightly darker in colour. A little richer, more delicate and more layered in comparison. Slightly riper fruit, dense, mineral. Great balance and energy, well integrated acidity, good fruit, mineral finish with great intensity and length. Excellent. 93-95 (2219 views) | | | Tasted by MQuentel@web.de on 6/3/2019 & rated 96 points: super clear, deep and clean nose, lively freshness, green pomaceous fruit, wet limestone, lime, lime leaves, sorrel. Delightfully fresh and vital on the palate, with lots of pressure and substance. An acid - pulled like clockwork - from front to back. Aromatically pure and lively as fresh spring water; green fruit, citrus fruits and leaves; deep, calcareous minerality. Complete wine with intoxicating depth, freshness and complexity. You can spend hours. Very long finish. (1965 views) | | | Tasted by Rani on 4/22/2019 & rated 94 points: Possibly the best Les Clos I’ve had from Fevre. Melted butter. Minerals, hint of lemon. Impeccably balanced, oak fully resolved - delicious. (1872 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2008, Issue #14, A Second Helping of 2006 Burgundy
(Domaine William Fèvre Chablis “les Clos”) Login and sign up and see review text. | By Julia Harding, MW
JancisRobinson.com (2/4/2008)
(Dom William Fèvre, Les Clos Chablis Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine William Fevre Chablis Les Clos) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/4/2013)
(Domaine William Fèvre Chablis Grand Cru Les Clos) From magnum - light yellow color; ripe lemon, almond, sweet green herb nose; ripe pear, sweet green herb, mineral palate; medium-plus finish (probably in a "dumb phase," at least from magnum) 91 points |
NOTE: Scores and reviews are the property of Burghound and View From the Cellar and JancisRobinson.com 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 ClosChablis Grand Cru Les Clos exact outline
Les Clos is arguably the finest grand cru vineyard. Les Clos has greater density and power than the more elegant Vaudésir It is a deep and compact wine. The strong mineral core is of polished steel and this is enveloped in a luscious depth of fruit. If Vaudésir is the queen of the grand crus, Les Clos is the king. It ages wonderfully – a minimum of 10 years. It’s a large sunny vineyard, (28.39 hectares) facing south.It is quite rocky and has a higher level of limestone.
It is also a vineyard in BussièresFrance 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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