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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 33 notes) - hiding notes with no text | | | Tasted by Seth Rosenberg on 12/7/2023 & rated 94 points: Nose is mature, with a bit of lemon drop, mint and green, some shell and a bit of caramel. Palate is just great. Wow. Great grip - salty and lemon, explosive with a little wood. Finish is long and salty minerals with a kiss of wood - super long and delicious. My father and I bought 2 cases of various 00 Fevre Grand Crus on release from Premier Cru on release and are drinking them up now. We have found very few flawed bottles - maybe 20%. Nose - 5-5.5/6, Palate - 5.5/6, Finish - 5.5/6, Finish - 1.5/2 = 17.5-18/20.
Day 5: this has dropped off quite a bit and isn’t showing as well integrated as day 1. (434 views) | | | Tasted by cweiss on 4/4/2022: This bottle was somewhat advanced (my other bottle in 2000 was very fresh and very good). Nonetheless, it went down with oysters even though I enjoyed a 2015 Briords Muscadet considerably more. (574 views) | | | Tasted by Burgundy Al on 3/12/2022 & rated 91 points: La Paulée de New York Gala Dinner (Pier Sixty, Chelsea Piers - New York NY): Small La Paulee pour from large formant. Age appropriate with clear Grand Cru density, but of caramel apple adding charm. Fresh enough. (1142 views) | | | Tasted by SimonG on 1/1/2021 & rated 94 points: Pale to mid straw, green highlights. Sea spray, oyster shell and good minerality. Saline and fresh, quite chiselled on the palate with good limey cut. Long. Lovely, and really very good, just lacking a little persistence/oomph on the finish for absolutely top flight. Elegant and harmonious ious. ****1/2 (922 views) | | | Tasted by cweiss on 7/24/2020: Albert's Birthday. Excellent color and freshness. Very very good. (689 views) | | | Tasted by SimonG on 12/26/2019 & rated 94 points: This has stepped up several gears since my previous bottle in 2011. An incredibly youthful colour, no more than pale to mid straw, still with gree; tinges. Very Chablis nose — all sea spray, oyster shell and. Similar on palate with a piercing minerality and salinity on the attack, GC weight and a cut of lime across the mid palate. Long. Just lacks the absolute persistence for top flight. Hard to believe this has been in the cellar for seventeen and a half years. ****1/2 (836 views) | | | Tasted by Seth Rosenberg on 5/28/2019 flawed bottle: This was lovely right out of the gate. The nose sometimes had classic Chablis notes of minerals, shells and the sea, and other times showed rich White Burg notes of Lemon, Lemon drop, well integrated oak giving a little sweetness and depth, spice, a touch of butterscotch. Sometimes it had both and bordered on profound. The palate was similar, with lemons, spice, sweet oak, minerals. Mostly it had good mouthfeel and some decent acid, not amazing but good. I liked this significantly better than the 00 Les Clos, BUT coming back to it an hour later, it had warmed up a good deal and I immediately noticed some hints of TCA - I'm not particularly sensitive, but there is was. Just a tiny bit corked and I didn't see it on opening while cold. That first taste was probably a 17.5/20. Will try the other bottles. (1061 views) | | | Tasted by PHollomon on 3/6/2019 & rated 92 points: Decided to open this after reading a few reviews that this wine was a couple years passed its prime and was very pleasantly surprised when I pulled the cork. Still a very youthful fresh bottle at 19 years of age. Lemony, mineral, and shiny. There is a touch of tropical fruit present that I usually don't pick up with younger Chablis, possibly due to its age. A very good bottle of wine that I probably could have held onto for a few more years. (503 views) | | | Tasted by MJR21401 on 1/27/2017 & rated 94 points: Opened for dinner in DC. Planed our choices to pair well with the wine. Beautiful yellow color and great legs in the glass. On the nose there were typical Chablis notes of green apple and citrus but with age there was a complexity incorporating minerality and the smoothness of it's neighbors in the Cote d'Or. The palate provided a seamless transition from the nose amplifying everything special and augmented by a wonderful feeling in the mouth will well balanced residual tannins. All this persisted long after the wine was swallowed. I can imagine this wine to remain wonderful to drink for at least another 5 years or more. (852 views) | | | Tasted by Remony on 11/13/2015 & rated 93 points: With Simon & Di at home. Lovely grainy rounded acidic Chablis, everything in place, only yielding in class to a wonderful Les Clos 2002 which preceded it. Perfect light green gold, not a trace of ox. (1380 views) | | | Tasted by WoodieBayArea on 6/12/2015 & rated 92 points: fantastic again, this performed well even from the pop and pour, tho better is it took in two hours of air, similar to my previous note (1413 views) | | | Tasted by WoodieBayArea on 4/25/2015 & rated 92 points: thought this was fantastic - just short of 93/94 rating, opened and was happy that the color had not darkened a bit, boded well, then on the pnp i found it dilute but no oxidation, tiff said she tasted some caramel which to her said oxidation, with an hour to two hours in decanter it brightened up significantly and was really really good -- acid came forward and citrus fruit as well, excited to have my next / last bottle soon, i wouldn't wait on this one but if you have a well stored bottle it should be a great drink with 60 plus minuted of air (1376 views) | | | Tasted by eromer on 12/12/2013 & rated 95 points: Really stunning. I was a little afraid to open after reading some other notes. This bottle was fresh and delicious, not even yet at its peak I would say. The best Fevre of the vintage I would say. (2520 views) | | | Tasted by essconsults on 12/5/2013 flawed bottle: PLEASE NOTE-I HAVE NEVER (SO FAR) HAD A NON-PREMOXED BOTTLE OF FEVRE FROM 2004 OR BEFORE!!!! HOW 'BOUT THAT! (1835 views) | | | Tasted by mattyboy_ on 12/2/2013 & rated 88 points: In decline. Lightly oxidized at this stage. Would be great if we caught this 5 years ago. Manages to offer a fair amount of smoke, fruit and salinity. Became slightly engaging with time. (1508 views) | | | Tasted by Remony on 4/8/2012 & rated 92 points: Two bottles with smoked salmon on Easter Sunday. Fine minerality, clean and well balanced, not a hint of ox or premox. Very very good. (2448 views) | | | Tasted by Jeremy Holmes on 3/30/2012: The nose is some river stones drizzled with honey. It if full, round and textured in the mouth. There is just a hint of fruit rind and manzanilla oxidation showing through but it doesn't detract from a wine drinking close to the top of it's game (2579 views) | | | Tasted by mavericksane on 3/23/2012 & rated 91 points: Decanted both bottles immediately before serving, which helped reduce the acid impact. Much better than the first outing. (1609 views) | | | Tasted by mavericksane on 3/10/2012 & rated 90 points: Ageing acceptably. Acid starting to fight the fruit a little, less balance than I would have expected at this stage of development. Serve lightly chilled. Decant? (1566 views) | | | Tasted by the godfather on 12/24/2011: fantastic, so crisp and clean. Gorgeous perfume (1024 views) | | | Tasted by JOsgood on 12/24/2011: Excellent. Nicely aged with an attractive saline note on the mid palate and nose. (1659 views) | | | Tasted by SimonG on 8/28/2011: Pale to mid straw. Seaspray and oystershell on the nose, a touch of iodine. Similar on palate - minerally, positive attack, filling out a little across the mid-palate and finishing quite long and minerally. Proper chablis. Just about GC weight and intensity, but very good rather than stellar. Slips down easily. Bare **** (1097 views) | | | Tasted by ghood on 12/5/2010 & rated 93 points: Butterscotch, mineral, smoke. Very nice, but I would drink up now. (1462 views) | | | Tasted by spacewrangler on 6/21/2009 & rated 94 points: Again beautiful, creamy and penetrating fruit. (1747 views) | | | Tasted by sdr on 6/6/2009 & rated 92 points: Really lovely chablis. Poised, medium full, more about perfume than minerals. Excellent balance. More complex and ultimately more satisfying than the '00 Fevre Clos we compared to it. (1688 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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