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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 108 notes) - hiding notes with no text | | | Tasted by shugmo on 12/25/2023: Apologies to the afflicted, but not a hint of premox so far from our case. Cork not great, but wine still excellent. Pretty much as previous notes, still more tropical than mineral. (231 views) | | | Tasted by rocknroller on 10/22/2021 flawed bottle: Old OG Napa Cabs (James & Carrie's, Northern Burbs, Mpls): oxidized (1451 views) | | | Tasted by I'd Rather Be Drinking Wine on 10/22/2021: Outstanding Old World Napa Cabs: PnP - This bottle showed a nose of wet grass and nothing much on the palate (originally too cold), but after a little while there emerged some citrus and a little minerality, but still very diluted. Not sure if the wine was flawed, it was a bad bottle or it is just too past its prime, but I don't feel comfortable scoring this wine. (1768 views) | | | Tasted by SteveHyde on 8/3/2019 flawed bottle: Premox. Again. (1567 views) | | | Tasted by ccn on 4/8/2018 flawed bottle: Oxidised (2039 views) | | | Tasted by Nanda on 1/9/2018 & rated 90 points: IWFSC Dinner #831 (El Ideas): Opened from IWFSC cellar -- about a 50% failure rate to get a few sound bottles for this dinner. Moderate nose is still quite young with crisp white fruits and flint. With air the nose adds some richness and depth. Very crisp white fruit on the palate, with plenty of zingy acidity. Quite youthful and bracing. Seems like it needs time, but who can deal with the ticking time bomb of pre-mox? (2235 views) | | | Tasted by acidqueen on 12/7/2017 & rated 94 points: Another excellent bottle. Deep gold color. Classic Chablis - wet rock, salt and some stone fruit and lemon. Bright despite the color but with 15 years of flavor. Wish I had more. (1546 views) | | | Tasted by SteveHyde on 9/23/2017 flawed bottle: Premox. Not as intense as in some other Fevre GC bottlings, but there nonetheless. (1107 views) | | | Tasted by acidqueen on 5/18/2017 & rated 93 points: Still holding well. Light gold color. Chalk, stone with white florals. Slight petrol. Rich, but still bright enough. Classic old Chablis flavors. Excellent. (1156 views) | | | Tasted by Furmint on 1/24/2017: Severely Premoxed. (1465 views) | | | Tasted by acidqueen on 8/6/2015 & rated 92 points: Still young, with significant acid cut and nerve. Floral, citrus, slightly on the lean side. Promising for more years ahead, and surprisingly still young. (2535 views) | | | Tasted by acidqueen on 3/25/2015 & rated 94 points: Silky, elegant wine. Stone fruit, minerals. Unctuous butter and vanilla aftertaste. Good balance. Light on its feet. Excellent. (2700 views) | | | Tasted by jlgnml on 1/13/2015 & rated 90 points: IWFSC 801 Dinner (BOKA Chicago, IL): Really a clean color and quip unite the departure from the Les Clos. Good flavor, just not much to fill the palate. (3072 views) | | | Tasted by shugmo on 12/25/2014: Lovely as ever, holding beautifully. Not a hint of premox in our case so far... (2462 views) | | | Tasted by Fiorano on 12/24/2014 & rated 93 points: Lovely wine. Bright and appropriate acidity with a solid core of mouth-watering minerality and a nice, slightly nutty finish. No sign of fading. (2267 views) | | | Tasted by aagrawal on 8/30/2014 & rated 91 points: Coravin 8/30/14: Medium golden-yellow color; nose has a nice creamy note to it, slight salty minerality, very slight yeastiness/breadiness like an excellent mature champagne; palate is fresh throughout, great acidity, lime and slight tartness on midpalate, fades just a tad toward the finish; finish is medium length. Excellently balanced, not pre-moxed, at a nice phase of maturity, and refreshing on a warm day. Drink now. 91 (1801 views) | | | Tasted by acidqueen on 8/29/2014 & rated 93 points: Light gold. Rich, buttery but not heavy. Citrus, pineapple. Enough acid to keep it balanced even if this one is on the fatter side of Chablis. Wonderful and still in fine shape.
By the way, despite all the comments on Premox that I see - I have NEVER had an oxidized bottle of this one, and only a very very few premox'd bottles at all in my 2000, 2002+ Chablis. And I have 40 cases of Chablis from Fevre to Dauvissat to Raveneau going from 1995 forward. I have seen maybe 10 premox'd bottles in all the bottles I have drunk, and 6 of them were a single set of one wine that I bought from one retailer. I think this says something about premox and WHERE you bought the wine or perhaps how it was shipped/stored. Really a puzzle. But don't blame Fevre for it. Not my experience at all. (1493 views) | | | Tasted by Gridrocker on 8/28/2014 flawed bottle: Totally oxidized. Down the drain like the last one. I no longer purchase Fevre. (1860 views) | | | Tasted by David Paris (dbp) on 5/21/2014 & rated 91 points: Aged Raveneau, Dauvissat & Fevre at E&R: A little softer aromas here and more mellow. Quite creamy, with more baking powder and a slight metallic notion. Very nice entry, with softer, puckering acid. Quite nice depth here too, despite it's mellowness. Very rich and puckering on the tart finish. It's quite sharp, but there's an intense creaminess that balances nicely. (1898 views) | | | Tasted by Alex H on 12/28/2013 & rated 89 points: Quintessential Chablis with all the right notes of steely white stone fruit balanced on tight but rounded oyster schist chalky limestone minerality. In addition, just a touch of whipped cream makes this a delightful Chablis that got even non regular wine drinkers excited and asking for seconds. (2347 views) | | | Tasted by JJB88 on 6/25/2013: Fruit and salinity combine on the nose. A slight earthy mushroom note accompanying the rich lemony orchard fruit component, before the salinity and acid complete the elegant picture. (2175 views) | | | Tasted by rcg62 on 2/8/2013 & rated 94 points: Nose of chalk, mineral, and subtle salinity. There's also an acid ripple with something like a lime rind note. Aging so well (or not aging much at all, really!). This wine very much benefitted by being opened a couple of hours before drinking (accidentally -- but I'd poured a glass early, tried it, and we didn't get back to it til later). Classic flavors of granitey, shell-like mineral, but there's a nice twist of butterscotch from this maturing Chardonnay! I will say this...as I started this bottle I thought it was a 90 and possibly flawed (slight oxidation?), and hours later I was loving it. And as I started this review I was thinking 92... Became 94 in the glass! (2453 views) | | | Tasted by DonalOB on 1/10/2013 flawed bottle: Tried another one of my bottles and this was premoxed too - very disappointing. The '05s are lovely - does anyone know if the problem is solved and from when? (2369 views) | | | Tasted by DonalOB on 12/10/2012 flawed bottle: Sunny yellow, even gold. Probably a warning sign that.
Slightly oxidised nose with orange. Quite flinty. Still wood evident on the palate with lots of lime and mineral. However, this is clearly a victim of premox - quite obvious on the palate and detracts heavily. (2325 views) | | | Tasted by Mistress of Wine on 11/18/2012 flawed bottle: Oxidized (2430 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (1/28/2004)
(Dom William Fèvre, Les Preuses Chablis White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2003, Issue #12
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2003, IWC Issue #109
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/14/2010)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Light yellow color; tart lemon, apple, baked apple nose, with depth; apple, lemon, mineral palate; medium-plus finish 92+ pts. (group's and my WOTF; the most approachable of the four '02 Grand Cru Chablises we sampled blind in this flight) 92 points | By Richard Jennings
RJonWine.com (10/7/2008)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Light yellow color; lovely sweet lemon, vanilla and sea shell nose; lovely, elegant, tart citrus, especially lime, palate with minerals; medium-plus finish 93+ pts. 93 points | By Lyle Fass
Rockss and Fruit (3/25/2004)
(William Fevre Chablis "Les Preuses") This was a wow wine. Huge nose of green apple, seashells, salt, minerals, lime & sweet green pea. Classic nose. Truly a memorable palate that is among one of the lushest and fattest I have ever encountered in Chablis. Incredible concentration. Really one of the most concentrated white burgs I have ever had. Delineates almost too perfectly on the cascading finish of green apple, sweet cucumber juice and mineral. Massive knockout finish that just stays and sits. Unbelievably young but still not "painfully backwards." What a huge amount of material this is holding in reserve. Can't wait to try this one down the road. Compelling Chablis. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and RJonWine.com and Rockss and Fruit. (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 PreusesChablis Grand Cru Les Preuses: The vineyards are on an exposed southwest facing slope dominating its Grand Cru neighbors. The soil is a mixture of marl and chalky Kimmeridgian.
Les Preuses covers 11.80ha and sits above Bougros on a gentle slope (bar one location which is fairly aggressively steep and stony). The topsoil is deeper than the rest and was regarded 2nd rate for this reason pre-1930. The rock is fractured and allows for very good drainage. The resulting wines have flesh without heaviness and of course minerality.
On weinlagen-info
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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