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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 65 notes) - hiding notes with no text | | | Tasted by Palisades57 on 2/27/2024 & rated 93 points: Lovely Chablis. Crisp, clean and mineral with good focus and length. Incredible value given what the big boys go for. (384 views) | | | Tasted by geraldsng on 2/27/2024: Pungent. Green. Both in a good way. (403 views) | | | Tasted by TheFoodieTraveler on 12/17/2023 & rated 93 points: (489 views) | | | Tasted by djhammond on 11/29/2023 & rated 94 points: As per previous notes, this has hit its peak drinking window, but does need plenty of air to come alive. It shows a near perfect balance and precision, and is good value for money. 94+ (620 views) | | | Tasted by parkline_wine on 10/14/2023 & rated 95 points: @ Parkline Wine event in Philly. On fire. Dynamic, depth, and really kept building. Great! (645 views) | | | Tasted by galewskj on 5/6/2023 & rated 94 points: Luis goes to Cahill Bistro: Drank a small glass over an hour. This showed great for being just the regular Bougros. Classic for this region and producer. Great acidity, saline with seashells and slightly funky. (1315 views) | | | Tasted by I'd Rather Be Drinking Wine on 5/4/2023 & rated 92 points: Another Great Luis Tasting! (Cahill Bistro): Nice Chablis. Full of saline and slate with some lemon peel, cutting acidity and a layer of creamy, baked apple and integrated toasty oak. Very nice! 92+ and in a good place! (1372 views) | | | Tasted by djhammond on 5/3/2023 & rated 94 points: In a perfect spot, this still benefits from air and this was popped in the decanter for a couple of hours. It is a great value Grand Cru Chablis drinking at its peak, and with a good few years ahead of it at this level. It has laser precision with lemon and oyster shell and integrated oak. The palate and finish are perfectly balanced, whith the latter particularly exquisite. 94+ (1049 views) | | | Tasted by ArtF on 4/1/2023 & rated 94 points: Crystalline green/hay color in glass. More green than gold. Nice wafting nose with first pour. Drinks smooth and elegant, lively, firm, minerals, lemon pith, medium bodied and concentrated. Oak is all integrated. In a perfect spot. (809 views) | | | Tasted by wgmccallum on 12/20/2022 & rated 94 points: Pale gold. Stone fruit, preserved lemon, cream, mineral, toast. Medium to full body, medium to high acids, warm acid frame. Powerful aromas. Fresh fruit. Dry, creamy texture, balanced with long finish. Medium-plus complexity. Lovely. Low-to-medium alcohol. (1126 views) | | | Tasted by TheFoodieTraveler on 10/16/2022 & rated 93 points: Hint of apples and peach, juicy acidity and hints of limestone . Good stuff, pairs well w tempura (1133 views) | | | Tasted by rsbeck on 9/12/2022 & rated 94 points: Popped, poured, consumed over next two hours. Started nicely, but really benefited from air. Excellent tension with vibrant acidity, lemon/lime citrus, saline, stone licking minerality. Really comes together as it opens up. (1220 views) | | | Tasted by timewithwine on 7/6/2022: First, this is the Fevre Champs Royaux Chablis, not the Grand Cru Bougros. When making the bulk migration, the program made the wrong selection and it wasn't caught in the mapping. Second, it's damn near impossible to correct the issue, a major flaw with CellarTracker. Third, the wine was wonderful. A slight green tint around the rim and into the core, but shading to delicate sunlight. Distinct apple (golden and granny smith) notes followed by mineral and saline elements. But the wine continued to evolve and deepen the entire evening becoming richer and more complex as the evening wore on. It’s an excellent test for the new Zalto universal glass as we compare it against the Riedel Vinum Burgundy glass. Winner: Zalto. 12.5% alc. With swordfish steaks Romanesco sauce. Recommended. (1463 views) | | | Tasted by djhammond on 6/13/2022 & rated 94 points: Just hitting its stride, it is worth popping this in a decanter for a couple of hours at this stage. This has laser precision with lemon and oyster shell dominant, but the palate carries some rounder mellow notes. The finish is excellent with impeccable balance, pushing past 30 seconds and is unmistakably a top notch Chablis. Great value for money. (1603 views) | | | Tasted by jhw425 on 6/12/2022 & rated 91 points: This was surprisingly open and expressive. Showing the richness of age and more generous than other fevre wines of a similar vintage. Still very much a Chablis though! (1307 views) | | | Tasted by jiii on 4/13/2022 & rated 92 points: shared with Libby (1340 views) | | | Tasted by wgmccallum on 3/27/2022 & rated 92 points: Pale yellow. Aromas of pear, yellow citrus, with river rock, and white flowers. Rich Meyer lemon and stone fruit on the palate with electric acids. Light bodied, long finish. 12.5% alcohol. (1271 views) | | | Tasted by Rieslingfan on 2/23/2022: Heading for 10 years old, and the DIAM cork is doing its job. This is aging beautifully, and has just started to develop an extra layer of bottle aged richness. It’s mostly still about the oyster shell, salinity and lemon, but it gets broader through the mid-palate, and picks up a deeper citrus element rather than just the laser focus of lemon. Given how it has evolved over the last several years I have a lot of confidence continuing to age my last bottle, though I am not sure I will be willing to wait. (1562 views) | | | Tasted by danielbleier on 2/18/2022 & rated 93 points: consistent with notes of 6/5/2021 (1182 views) | | | Tasted by peterchoy on 11/5/2021 & rated 92 points: Appearance: Bright and clear, the wine is of medium lemon-green colour, with fading rim and legs.
Nose: Clean, with medium intensity aromas of citrus fruit of lemon, green fruit of apple, floral notes of blossom, mineral notes of oyster shell and stony, oak notes of toast, sweet spice of ginger, maturity notes of hay. The wine is developing.
Palate: Dry with high acidity, the wine has medium alcohol, light body and medium (+) intensity flavours of citrus fruit of lemon, green fruit of apple, floral notes of acacia, sweet spice of ginger, mineral notes of stony. The wine has a medium finish.
Conclusion: Very good quality Chablis with a reasonably intense nose of good complexity, with the signature oyster shell mineral characters really differentiating. On the palate the wine has wonderful acidity, well-structured and having robust flavours and a fair length on the finish. It is ready to drink now and can further develop for another 4-6 years. (1492 views) | | | Tasted by danielbleier on 6/5/2021 & rated 93 points: Nice vibrant energy, with citrus, apple and a touch of herb on the finish. went well with shrimp and oysters that were served as the early course. (1424 views) | | | Tasted by wgmccallum on 1/18/2021 & rated 95 points: Generous creamy nose of oyster shells, yellow fruit, roasted hazelnuts, with a hint of spice bazaar. On the palate, liively fruit threaded by wires of electric acid with a gentle cut of grapefruit rind on the back into the singing, mind-clearing acid finish. Still fresh and young after 8 years, showing balance, verve, and great strength of character. (1792 views) | | | Tasted by Wardyn on 11/26/2020 & rated 92 points: Pale golden in color. An attractive yet smoky and savory bouquet of seashells, white lilies, mild flint and stones. Finely defined fresh acidity, well focus with nervy tension, spicy with lots of lemon lime citrus, stone fruits and minerals. Youthful. There are still some dry extracts here which suggest it could be cellared for further improvement. (1627 views) | | | Tasted by rocknroller on 10/14/2020 & rated 93 points: Blowing in the Wind (Rocknroller's (Kevin & Vicki's Place)): Pale gold color. Drank 2 glasses over 2 hours. Stone fruits, lemon, wet stone, brine, mineral dense on the nose. The palate is also driven by the minerality, all ocean on the palate, brine, lemon, lemon zest, lime, very good acidity, power, a little tart apple on the finish. (2135 views) | | | Tasted by wgmccallum on 9/15/2020 & rated 94 points: Nose of lime, citrus rind, cumin, and crusty bread. On the palate a glowing presence of taut muscular fruit with vibrant acids, clothed with impeccable lapidary cut and austerity, moving into a mineral acid finish. Electric and abstract, with underlying emotional and intellectual appeal. (1563 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Chablis (9/15/2015)
(William Fevre Bougros Chablis Grand Cru) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (11/27/2014)
(William Fevre Chablis Grand Cru Bougros) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-14, Issue #56
(Domaine William Fèvre Chablis - Bougros Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, 2013 Chablis: Living on the Edge (Aug 2014)
(William Fèvre Chablis Grand Cru Bougros White) Subscribe to see review text. | By Michael Godel
WineAlign (4/19/2014)
(Domaine William Fèvre Chablis Bougros Grand Cru white) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/13/2014)
(Dom William Fèvre, Bougros Chablis Grand Cru White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/8/2014)
(Dom William Fèvre, Bougros Chablis Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2013, Issue #48, The Brilliant 2012 Burgundy Vintage: The Extremely Low Yields Produce Stunning Beauty
(Chablis “Bougros”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis - Bougros Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2012: Energy, Power and Class (Aug 2013)
(William Fèvre Chablis Grand Cru Bougros White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2013, IWC Issue #169
(Domaine William Fevre Chablis Bougros) Subscribe to see review text. |
NOTE: Scores and reviews are the property of i-WineReview.com and The WINEFRONT and Burghound and Vinous and WineAlign and JancisRobinson.com and View From the Cellar. (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 GrapeBougros at weinlagen.info
Bougros is one of the seven climats of the Chablis Grand Cru white wine appellation, located at the northwestern edge of the Grand Cru hillside. The wines made from this vineyard are quite rounded and less austere than those from the other Chablis Grand Cru climats. Solid but elegant, they tend to be more accessible when young.
The vineyard covers about 37 acres (15ha) of slopes on the edge of the Serein river just east of Chablis town, with its vines planted in much-prized Kimmeridgian soil – an essential ingredient in the Chablis terroir. The Les Preuses Grand Cru vineyard lies above Bougros on the hill, and the Fourchaume Premier Cru vineyard is just to the north.
The climat's close proximity to the river means that its relatively deep soil contains a high proportion of clay. This calcareous soil is richer than in the other Grand Cru vineyards, retaining water more efficiently and lending a subtle earthiness to the Bougros wines (rather aptly, the name Bougros is thought to come from the French words for thick and mud).
Bougros is one of the steepest of the Grand Cru slopes, facing southwest toward the afternoon sun. This aspect means the vines have a good exposure to sunlight, increasing ripening opportunities and leading to phenolic richness in the grapes. However, this is tempered by the cool north Burgundy climate, and this ripeness never comes at the expense of acidity: Bougros wines remain balanced, with a characteristically intense minerality.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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