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| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 121 notes) - hiding notes with no text | | | Tasted by Margaux Bro on 2/20/2023 & rated 95 points: Still hanging on! Absolutely gorgeous and not likely to benefit from additional age. I did not sense a whiff of oxidation, and there wasn’t really any browning to note. No reason to sit on this any longer. (830 views) | | | Tasted by Enfant sauvage on 4/18/2022 flawed bottle: (Prem)oxed. (1605 views) | | | Tasted by La Cave d'Argent on 12/25/2021 & rated 93 points: Medium-to-deep golden in color, this 19-year-old, pristinely-cellared Grand Cru Chablis serves up an impressive aromatic profile of citrus, stone fruits, jasmine, crushed rocks, honey and walnuts. Medium-bodied, fresh and with seamless alcohol (13%), it delivers flavors mirroring the nose, stays solid on the mid-palate and finishes long. While still delicious at this point, there are now some hints of oxidation (portending that the party may be ending soon). Drink now. (2080 views) | | | Tasted by winetobealive on 7/12/2021 & rated 97 points: Incredible length and complexity. Both mineral, straight, thick and fruity on yellow berries. Definitely not an hint of oxydation. Best Drink at 13-14 degC. At its prime now. Matched quite well with chicken but would have better paired with sea fish with sauce. (2151 views) | | | Tasted by Tudz Drkl on 5/8/2021 flawed bottle: Oxidated. It’s textured and has great acidity and body. The fruit is lemony and apple but a little overwhelmed by the oxidative notes. The subtlety is gone as well. But it isn’t unpleasant and it pairs well with tinned fish. It’s not corked! (2182 views) | | | Tasted by robferguson1 on 4/1/2020 & rated 88 points: This was a good bottle that had gone over the hill, had some acid still and if u keep very cold it flattens the toasted flavour somewhat , probably 92 plus at its peak (2287 views) | | | Tasted by Gen NY on 12/23/2019 & rated 90 points: Drank from magnum. Color is intense yellow. Nose is abit shy but the flavors are stil wonderful. (1991 views) | | | Tasted by ChateauLaFeet on 11/8/2019 & rated 92 points: Camphor and herbal notes. A bit oxidized, but still relatively youthful. Plenty of acidity and citrus fruits. A great time to drink (1919 views) | | | Tasted by SteveHyde on 10/6/2019 & rated 88 points: No evidence of premox, but not showing as well as I'd expected. Tired, some oxidative notes. A bit of a disappointment. (1727 views) | | | Tasted by vagrantone on 9/22/2019 & rated 92 points: This wine was starting to show a little age but still beautiful.
The hue was a little darker, but the mineral/saline quality is still coming through clearly. Slightly low perception of acidity now but that has more to do with the textural richness of this wine.
Tasted again, the next day, the color is light again and the aromas are brighter. Weird case of premox?
The acidity is more noticeable again . Not sure what is going on... (1700 views) | | | Tasted by robferguson1 on 8/11/2019 & rated 92 points: Good as usual
Aged on nose and colour but not extreme , drink up (1213 views) | | | Tasted by bon vivant on 5/18/2019 & rated 95 points: Oh my what a great bottle bursting with tropical fruit, salinity and complex texture. It does show the rich vintage in full color and while recent bottles of Clos & Valmur have also been superb this reinforces my opinion that this is the finest selection in fevre's portfolio-sublime. (1281 views) | | | Tasted by Goldstone on 5/16/2019 & rated 90 points: Thursday Evening Thai Dinner (Friends' Rooftop, Pok Fu Lam, Hong Kong): Second time within a couple of weeks. Lovely. Still fresh. Good Chablis Grand Cru flinty character balanced by good acidity. Went well with lightly spiced Thai food at our friends' home. (1445 views) | | | Tasted by Goldstone on 5/9/2019 & rated 91 points: Dinner For Returning Friends (Our House, Hong Kong): Honeyed medium-gold colour. Quiet nose with the faintest trace of honeysuckle behind the classic Chablis 'flint' character. Palate is still lively acidic freshness and cut but against a backdrop of ripe banana and raw brown sugar. Very heady and resonant inside the head on the finish. Flint comes out more with extended time in the glass. One glass saved for the next day had added a lot of Meursault-style weight whilst still fresh and enjoyable. I think we were lucky that this was a pristine bottle. (1400 views) | | | Tasted by sdsull on 6/27/2018 & rated 70 points: gone zo! (1984 views) | | | Tasted by Burgundy Al on 4/5/2018 & rated 89 points: Advanced but wonderfully rich and powerful with good length. This wine has been problematic for the past 5+ years, and this bottle was the best (of 5 or 6) I've had in the past 5+years. (2516 views) | | | Tasted by La Cave d'Argent on 1/11/2018 & rated 95 points: Several years ago I learned from a group of Master Sommeliers that great Chablis requires patience. They repeatedly emphasized how most top-echelon Chablis is consumed too young. This pristinely-cellared, 16-year-old bottle is yet another example of their wisdom. Medium golden in color, it now offers aromas and flavors of honeysuckle, citrus, stone fruits, crushed rocks, pickling spice and jasmine. Medium-bodied, fresh and with seamless alcohol (13%), it adds weight in the middle and finishes impressively long. This is a great example of how good things come to those who wait. Those with well-cellared bottles of this gem will be quite happy. Drink now-2022. (2087 views) | | | Tasted by misterstarre on 10/1/2017 & rated 90 points: Lightly oxidized nose but only slight hints of such on the palate. The somewhat off-putting aroma of buttermilk also presented and persisted throughout the drinking experience. A big wine with a solid backbone and lots going on. The wine tastes of citrus pith, grapefruit, chalk, and green apple. Plenty of acid hung on a frame of muted oak. However, there was something just a little off here, but I hesitate to declare it 'oxed or premoxed. Mouthfeel was supple, perhaps even a touch oily. Enjoyable, big, complex, but there's some weirdness in there too. (2106 views) | | | Tasted by Burgundy Al on 2/2/2017 flawed bottle: Casual Burg Dinner with Three Tarts and Friends (The Bristol - Chicago IL): Very oxidized. (3464 views) | | | Tasted by Mr T on 12/26/2016: Premix sherry
So sick of this BS (2329 views) | | | Tasted by Veloman on 12/2/2016: Drinking nicely, not oxidized at all, with good gold tone and not a bit of browning. Mineral-driven, citrus and stone fruit notes as well. Long finish. Seemed to be as good as it will get, so the last bottle won't go in-opened too much longer. (2861 views) | | | Tasted by jasonh on 8/29/2016: Very thankful to say that this bottle was not pre-moxed. Drinking very well. Delicious. Improved with about 30 minutes of air. (2677 views) | | | Tasted by Remony on 7/29/2016 flawed bottle: Hopelessly oxed. Colour turned within a minute of opening from clean green to deep gold. (2628 views) | | | Tasted by christyler on 7/15/2016: premoxed (2150 views) | | | Tasted by vagrantone on 4/10/2016 & rated 92 points: Beautiful classic Chablis.
The color was a little darker than anticipated but fears of premox quickly faded. In fact we preferred the day on the second day, which is quite reassuring. Nice intensity with pronounced minerality, citrus fruit, nice floral components. The acidity is there, but not as intense as expected. Clean, long finish. Will drink remaining bottles over next 2 years. (2262 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (7/27/2008)
(Domaine William Fèvre Chablis Bougros Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Chris Kissack
Winedoctor, March 2008
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2004, Issue #16
(Domaine William Fèvre Chablis Bougros Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/28/2004)
(Dom William Fèvre, Bougros Côte Bouguerots Chablis White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2003, Issue #12
(Domaine William Fèvre Chablis Côte de Bouguerots Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2003, IWC Issue #109
(Domaine William Fevre Chablis Bougros Cote Bouguerots) 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. | By Chris Kissack
Winedoctor, December 2012
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/31/2004)
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Nice light citrus and floral nose; oily textured, lemon, mineral palate with good acidity and great balance; medium finish 93 points | By Richard Jennings
RJonWine.com (4/24/2004)
(Domaine William Fèvre Chablis Grand Cru Bougros Côte Bouguerots) Lovely vanilla, lemon nose; tasty, balanced, lemon, mineral, vanilla palate; medium finish 93 points |
NOTE: Scores and reviews are the property of Burghound and Winedoctor 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 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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