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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 35 notes) - hiding notes with no text | | | Tasted by rnellans on 3/11/2019 & rated 93 points: Citrus, mineral notes. Nice mid palate and fresh finish. (1177 views) | | | Tasted by Louvin on 6/3/2018: pnp, still tasting great with sea elements and chalk/minerality, lemon;
seems acid is dropping some and would suggest this won't get any better than it is now. (1529 views) | | | Tasted by NY Wino on 10/20/2015 & rated 95 points: Outstanding wine with nice yellow color, beautiful bouquet of crushed stones and lemon. The wine has outstanding citrus flavors along with mouth coating acidity. The finish is long and delicious. Drinking beautifully now. (2890 views) | | | Tasted by BigWineMan on 8/28/2015 & rated 92 points: Engagement day picnic wine. PnP. Nice, concentrated bright citrus with chalk and salinity. Much improved over my last notes. This wine has really come into its own. (3259 views) | | | Tasted by rnellans on 11/2/2014 & rated 93 points: Similar to my note a couple of years ago but now more evolved. "Nice citrus, apple and mineral aromas. Mouth coating, rich, intense, great precision and cut…This wine should age well" No hurry on opening the next one. (3354 views) | | | Tasted by stephen locke on 8/2/2014 & rated 92 points: Weekend with friends; 8/2/2014-8/3/2014 (At Home): Really good - starbright pale yellow with lots of sweet fruit - peaches and grapefruit notes supported and balanced by a beautiful line of acidity. The clarity of the wine shines through. (3158 views) | | | Tasted by Federsin on 7/18/2014: Needed about 20 minutes to open up, drinking very well now, bright classic Chablis (2623 views) | | | Tasted by JOsgood on 3/30/2014 & rated 94 points: Wow, this wine is on fire right now. Classic Chablis in character with great acids, minerals and fruit. Fantastic wine. (1841 views) | | | Tasted by PJRONeill on 11/3/2013 & rated 90 points: Opened a bit early but very promising. DIAM cork (not sure if that's a premox prophylactic). Bright lemon color, deep nose of sea shell, lemon, ripe apple. On the palate there's citrus but also a touch of honey. Its pleasantly rich in the mouth but with a good line of acidity to keep everything in check. Nothing particularly eye-opening but very well done. (1775 views) | | | Tasted by djdaqm on 10/23/2013 & rated 93 points: I really enjoyed this wine. Brilliant crispness combined with a creamy quality made this really stand out. On the nose there is lime, lychee, and sea breeze. On the palate there is tartness upfront followed by a mellowness at the end. (1423 views) | | | Tasted by Fatty Cat on 10/13/2013 & rated 93 points: 0.375 L bottle in restaurant "Dollenberg", mid Oct 2013: pale yellow green color; roast aromas and flavors, molten butter, pear; full body; lush and smooth texture; however, with some grip.
Sommelier recommendation as accompagnion to a fish dish (loup de mer filet, cilantro-fennel fondue, nage au vin jaune). Served in big belly glasses. Liked it. (290 views) | | | Tasted by JOsgood on 5/10/2013: Good stuff. Clean and pure with some rocks and a dry finish. In a good place right now. (1864 views) | | | Tasted by Vintjener on 2/23/2013 & rated 85 points: Already yellow in color.
The nose is turning towards green mature apple, and although it still has freshness the mellow apple is taking over.
On the palate it is much the same. The minerality that to me should be a main factor in the wine is hidden a bit behind this maturity, which is not too much yet, but I believe it will be soon.
A good wine, that I will drink soon. (1887 views) | | | Tasted by jwsmith on 5/31/2012 & rated 92 points: Excellent bright fruit clear straw and mineral brisk lemon (2084 views) | | | Tasted by Diane (LI) on 5/8/2012: Brought to dinner at the lovely outdoor Marandi in Aruba. Crisp and focused. Subtle tartness offsets a slight creaminess. (2065 views) | | | Tasted by BigWineMan on 3/31/2012 & rated 90 points: PnP. Nose of crisp citrus and the Sea. Loads of minerality on the palate, along with some nice creaminess. Chalky oyster shell. Very focused. Nice length. (1875 views) | | | Tasted by WoodieBayArea on 3/30/2012 & rated 91 points: drank along with the 2008 and Joe and Annie's house, this wine was much more approachable, nice acidity, lightly tart lemon, some nice minerals but less that the 2008 offered, lovely and easy to drink, very light bright and delicious, great QPR... Annie is now officially hooked on white burg... uh oh! (1309 views) | | | Tasted by rmh66 on 3/1/2012 & rated 89 points: Subdued but pleasant nose of lime, shell, minerals, and a little green apple. Tart citrus and apple on the palate. Tasty finish. (1489 views) | | | Tasted by Jeremy Holmes on 2/2/2012: Freshly cut arum lilies, orange blossom, smoky mineral, mint and salt comprise the aroma of this fabulously pure Chablis. It is in focus, glistening with clarity and possesses a high squint inducability factor as it tugs at the crows feet around one's eyes. It is one of the most deliciously sharp young Chablis that I've had and perhaps the best Fevre MdT I've had. (1545 views) | | | Tasted by rnellans on 2/1/2012 & rated 92 points: Lovely wine…Nice citrus, apple and mineral aromas. Mouth coating, rich, intense, great precision and cut…This wine should age well…if it doesn't get the dreaded 'pox' 92 pts. (1587 views) | | | Tasted by Mivvy on 1/10/2012 & rated 88 points: Light, slight green. Floral, citrus on the nose. Light and creamy texture, very fine - picked up a little weight over time. Very clean flavours, some lime and lemon, fine acidity with some oyster shell/salinity on the finish - medium length. (1624 views) | | | Tasted by BigWineMan on 11/6/2011 & rated 89 points: PnP. Drank over two days. Greenish-gold in the glass. Fresh, clean lime citrus and cream on the nose follows through nicely on the palate. Clean and crisp. Tart Granny Smith apple on the mid-palate and loads of citrus, along with the requisite Chablis minerality, and also some subdued but interesting Burgundian creaminess after the bottle opens up a little. Core is good, and length is nice, along with excellent trademark acidity. This is a nice wine, but I just couldn't help having the feeling that I've drunk this same wine from 100 different producers and several different terroirs. A nice, well-made wine, but at this price point, this wine is just not exciting or unique enough to gush about. (1662 views) | | | Tasted by kjroenetrian on 9/26/2011: Sent to Mike (1772 views) | | | Tasted by jwsmith on 2/20/2011 & rated 92 points: Excellent green straw color lemon and limestone the most classic of the Premier Cru lineup (1896 views) | | | Tasted by darvid on 2/7/2011: Spicy, understated nose. Creamy for an '07, or any MdT for that matter. With a few minutes of air, picks up not only Rose's lime character but ... wait for it ... Tequila. In another few minutes, the oyster shell thing materializes, but it retains the creamy middle and becomes notably rich in about 40 minutes. (2222 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| The World of Fine Wine, March 2009, Issue #23
(Domaine William Fèvre, Chablis Premier Cru Montée de Tonnerre) Login and sign up and see review text. | By Julia Harding, MW
JancisRobinson.com (1/27/2009)
(Dom William Fèvre, Montée de Tonnerre Premier Cru Chablis White) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2009, Issue #19, The 2007 Burgundy Vintage: Delightful Reds and Brilliant Whites
(Chablis “Montée de Tonnerre”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Domaine William Fèvre Chablis Montée de Tonnerre 1er Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2008, IWC Issue #139
(Domaine William Fevre Chablis Montee de Tonnerre) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The World of Fine Wine and JancisRobinson.com and View From the Cellar and Burghound and Vinous. (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 GrapeMontée de Tonnerre
Burgundy lovers enjoy debating the merits of vineyards almost as much as they savor the wines themselves. A favorite topic of conversation? Premier cru vineyards that in the right hands produce wines at grand cru quality.
For white wines on the Côte de Beaune, the premier cru Meursault Perrières is widely considered to be of grand cru quality. In Chablis, there’s one long-established premier cru vineyard that consistently towers above the rest: Montée de Tonnerre.
If this vineyard does not quite reach the level of the region’s grand crus in depth and sheer palate presence, it often does in aromatic complexity and class. In a perfect classification system, it would be ranked between premier and grand cru. Why should you care? In a word: value. Because Chablis usually is significantly cheaper than white Burgundy from the Côte de Beaune in the first place, the best examples of Montée de Tonnerre can offer remarkable quality/price rapport. If Chablis is the insider’s white Burgundy, then Montée de Tonnerre is the insider’s Chablis premier cru.
A look at the map quickly explains why. Montée de Tonnerre is situated just to the southeast of the unbroken strip of Chablis grand crus on the right bank of the river Serein
Montée Tonnerre is, in many experts’ minds, an ‘honorary’ Grand Cru—or, at the very least, as close as Premier Cru get to that top tier. The site picks up where the famed row of Grand Crus leaves off, sharing similar expositions (the “Blanchots” Grand Cru is literally across the street). Montée de Tonnerre wraps around a hillside and is traditionally broken up into three sections, or lieu-dits: “Pied d’Aloup” (at the top of the slope, facing east); “Chapelot” (more south-facing); and “Côte de Brechain” (the western slopes).
It enjoys a similar geographic profile, rich in the same Kimmeridgian limestoney chalk that makes the grand crus some of the world’s most cerebral, complex and distinctive examples of chardonnay. With its brisk citrus character, floral lift and incisive minerality, Montée de Tonnerre is wonderfully aromatic and penetrating in its youth, typically coming into greater harmony and putting on weight with five to ten years of bottle age.
Montée de Tonnerre - Chapelot, Les Chapelots, Pied d’Aloup, Sous Pied d’Aloup, Côte de Bréchain
About Chablis Pied d'Aloup Wine
Pied d'Aloup is a Premier Cru climat in Chablis, overlooking the town of Chablis itself. This small vineyard site – while a Premier Cru in its own right – is also a part of the larger Montee de Tonnerre Premier Cru climat. As such, most of the Chardonnay grapes grown in the climat go into Montee de Tonnerre Premier Cru wines, providing freshness and minerality to the blend.
The vineyard is located at the top of the hill, sitting on the steep, southeast-facing slopes above the Chapelot vineyard, also used in Montee de Tonnerre blends. The Chablis Grand Cru hill is just a short way away to the north, and Pied d'Aloup shares some of its geographical characteristics, most notably the white, chalky soils.
Chablis Pied d'Aloup
© Wine-Searcher
The Kimmeridgian soils found in Pied d'Aloup (and throughout Chablis) are well suited to viticulture, as their high levels of limestone and clay help to impart minerality to the grapes. The subsoil was deposited by an ancient sea that once covered northern France, and many tiny marine fossils have been found in the vineyards. The soils are less stony here than in other Premier Cru sites, aligning Pied d'Aloup more closely to the Grand Cru sites, and in particular Blanchot.
The southeast exposure in Pied d'Aloup means that vines receive excellent sunlight during the growing season, helping to temper the cool Burgundian climate. However, the mesoclimate in this part of the Montee de Tonnerre vineyard is slightly cooler (given its higher elevation) and, as such, the grapes have more austerity than those from lower on the slope. When blended with riper grapes from the Chapelot vineyard below, they make a well-balanced Montee de Tonnerre Premier Cru wine.
Exact position 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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