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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 59 notes) - hiding notes with no text | | | Tasted by phill mz on 1/2/2022: wonderful wine. Rich creamy palate with cleansing acidity on finish. (1293 views) | | | Tasted by MJReb on 9/11/2021 & rated 93 points: Opened this 2 years after the last one and it developed well: ripe fruit, lemon, iodine, high density, a kind of oily texture, good length, now in its drinking window. This vineyard sits beside les Preuses and Fèvre consider it as their „baby“ Grand Cru. Excellent and tonight clearly on Grand Cru Level. (1320 views) | | | Tasted by wxs2102 on 6/11/2021 & rated 90 points: Clear step down from the ‘10 Valmur. Lemon oil, some zest, fruitiness starting to fade a bit, crisp and smooth, lacking any real distinctive character though. Good not great. (1251 views) | | | Tasted by acidqueen on 12/9/2020 & rated 93 points: Light lemon yellow. This is still quite austere. Needs a long decant. Lemon oil, salt and quinine on the finish. Clearly very good but it needs more time. Glad I have more. (1477 views) | | | Tasted by Cote d'Or on 4/4/2020: Tasted over 2 hrs
-translucent light-med gold green
-a little reduction funk mingles with sea breeze and faint wood
-med+ acidity, med/med- weight super sappy rocky minerality with a bitter grapefruit note, clean and long finish
-very good now in the intermediate phase where the fruit has faded but not overtly mature either (1659 views) | | | Tasted by MJReb on 1/4/2020 & rated 92 points: Very light yellow color with green reflections, seashells, iodine, stony, white fruit with lemon, long, still very young, but got a (little) bit more flesh. A wine for Chablis purists. (1186 views) | | | Tasted by cardsandwine on 10/11/2019: Opened 1 hour prior to drinking. No pre-mox. Light yellow hue, bouquet of stones and fresh fruit. Beautifully balanced on the palate. As the wine warmed in the glass it became more complex and added considerable depth before finishing with good length. This should age beautifully for a decade or more. (1255 views) | | | Tasted by sdr on 10/1/2019: Took a sip. Perfectly sound. Some sulfur which blows off. Correct, austere, stony. Not much fruit though. (1429 views) | | | Tasted by acidqueen on 4/1/2019 & rated 93 points: Light yellow. Drank at cellar temperature. So clearly and wonderfully Chablis. Stone, lemon and salt. Softened slightly from a few years ago without losing the razor edge. Faint orchard fruit as it opens. Excellent. (1243 views) | | | Tasted by MJReb on 3/2/2019 & rated 92 points: Light yellow color, citrus, some slight honey notes, ripe white and yellow fruit, salty, seashells, good tension and length, excellent! (1038 views) | | | Tasted by loegaute on 1/19/2019 & rated 93 points: Lys, klar grønngul. Aonori, sweetie (krysning mellom pomelo og grapefrukt), knust stein, brent fyrstikk, litt våt ull, treverk og noe laktisk. Frisk i anslaget, med slank, fokusert syre, kombinert med moden, intens og ganske sødmefull frukt. Svært god driv og konsentrasjon. Overraskende rik i munnen til å være så lys og frisk ellers. Gulgrønn sitrusfrukt og masse salter. Sitter veldig lenge. Utadvendt Chablis, med mye av alt. Strålende vin! 93p. (1065 views) | | | Tasted by MJReb on 12/8/2018 & rated 92 points: Very light yellow color, citrus, beautiful ripe white fruit, sea breeze, salty, long, like it a lot. (918 views) | | | Tasted by alanr on 9/10/2018 & rated 92 points: Long, tight Diam cork, color is light hay, light fruit and sea spray on the nose; shows medium intensity on the palate, lots going on along with the taut stone fruit: hints of lemon rind, chalk, saline, perfect acidity. A beautifully classic Chablis. This note is from the next day, after having been opened 24 hours, but it hasn't budged an inch. (1639 views) | | | Tasted by JS199 on 7/4/2018 & rated 95 points: Exceptional. Similar to last note. (1164 views) | | | Tasted by Jeremy Holmes on 1/20/2018: So fresh, fine sharp and intense. There's a huge squeeze of squint inducing lemon juice. You get pungent minerality and a wine that is strict of line and with fabulous cut and length. (1549 views) | | | Tasted by Cote d'Or on 11/26/2017: Tasted over 2 hrs, bottle from secondary market
-translucent light gold
-ripe lemon grapefruit and a hint of tropical pineapple faintly waxy
-med+ acidity, buckets of extract are palate staining and give power without weight and excellent length, fading lemon is giving way to a slightly waxy element underlying the intense saline minerality
-this bottle is in the zone now just starting to show some maturity and thankfully no oxidative notes, slightly more advanced than a bottle just 2 months ago; excellent (1417 views) | | | Tasted by Cote d'Or on 9/22/2017: PopnPour, tasted over 3 hrs; bottle from secondary market
-translucent shimmering pale yellow-green
-some reduction funk blows off then intense stony lemon
-higher acidity but largely balanced by boatloads of sap, med- weight intense saline citrus, faint spice (barrel?) emerges after 2 hours of air and warming, good length
-tremendous energy and verve, like a lemon wrapped in an ocean wave, with a bit more complexity this would easily pass for a Grand Cru (1413 views) | | | Tasted by DugyDog on 6/25/2017 & rated 92 points: Beautiful mineralogy and seashell nuances (1547 views) | | | Tasted by LW31 on 6/16/2017: Structured and energetic. Almost a touch shrill. Minty notes giving way to green apple and finally sea shells. A well made wine without being particularly exciting or exceptional to my taste. (1397 views) | | | Tasted by JS199 on 5/22/2017 & rated 95 points: Incredible, from the first sip to the last. It had the texture, lemon, minerals, and the tart grapefruit on the end. Seamless and drinking well right now. (1480 views) | | | Tasted by Barry Notes on 2/5/2017 & rated 92 points: Table 6 Birthday Dinner: P/2 hours prior to service. Chilled. Clear, light straw color/slight green edge. Nose was classic Chablis, there something pleasantly distinct about French whites. Of course way different than CA Chard. served side by side. Typical stone, lime, chalk, slate edge, great fruit with a touch a citrus and some tartness on the back side. Wonderful stuff, nice balance and good drinking window. Nothing off. Tim's (1462 views) | | | Tasted by Tim Heaton on 2/4/2017: White wine of the year so far. Just brilliant. I tend to open about a case or two of aged Chablis each year. On balance, I am happy, with as many highs as lows. But this wine, tonight, was way above the normal high. Just crystalline purity, with such brilliance it all went straight to the brain stem. Lovely is and understatment. Give this 60 minutes in decanter, serve at 55F. Boom. 13,0% abv. highly recommended
Served non-blind. Great future here. (1797 views) | | | Tasted by KVM on 4/25/2015 & rated 92 points: Light yellow. Honey, white flower, wax, very fragrant. Light to medium body, sweetish fruit but very refreshing. The fragrance persists in the empty glass for 10 minutes. Just lovely! (2538 views) | | | Tasted by Tom Warden on 1/2/2015 & rated 93 points: Went very well with some New Year's Eve roasted crab. (2556 views) | | | Tasted by sdr on 11/1/2014 & rated 91 points: Just what I want from a young and excellent Chablis. Light weight, but stylish, classical sea shell and lemon flavors, tight but well balanced. Clean as can be and not too acidic. (2739 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, The Good, Bad and Ugly: Burgundy 2010, 2003 & 2004 (Jun 2020) (6/1/2020)
(Domaine William Fevre Chablis Vaulorent 1er Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis "Vaulorent" 1er 1er Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2011 and 2010 (Aug 2012)
(William Fèvre Chablis 1er Cru Vaulorent White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/11/2012)
(Dom William Fèvre, Vaulorent Premier Cru Chablis White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Chablis “Vaulorent”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2011, Issue #44
(Domaine William Fèvre Chablis "Vaulorent" 1er 1er Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2011, IWC Issue #157
(Domaine William Fevre Chablis Vaulorent) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis "Vaulorent" 1er Cru White) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis "Vaulorent" 1er Cru White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/12/2012)
(Domaine William Fèvre Chablis 1er Cru Vaulorent) Light yellow color; appealing, floral, ripe pear, pineapple nose; tight, tasty, ripe pear, floral, lemon cream palate; medium-plus finish 93 points | By Richard Jennings
RJonWine.com (7/20/2012)
(Domaine William Fèvre Chablis 1er Cru Vaulorent) Bright light yellow color; focused, fresh tart lemon, mineral, oyster jus nose; tasty, tangy, tight, tart lemon, mineral palate with cut and medium acidity; needs 4-5 years; long finish 93+ points 93 points |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and View From the Cellar 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 GrapeVaulorent 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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