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 Vintage2011 Label 2 of 11 
TypeWhite
ProducerDomaine William Fèvre (web)
VarietyChardonnay
Designationn/a
VineyardLes Preuses
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis Grand Cru

Drinking Windows and Values
Drinking window: Drink between 2018 and 2031 (based on 11 user opinions)
Wine Market Journal quarterly auction price: See Domaine W. Fevre Chablis Les Preuses on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.9 pts. and median of 92 pts. in 12 notes) - hiding notes with no text

 Tasted by The Guzz on 6/20/2015 & rated 94 points: Very fragrant ocean, grass, flowers, and honey. Intense perfume. Clean. Gold apple palate with piercing minerals and spice. Lingers for minutes. Delicious. (768 views)
 Tasted by Pknut on 6/16/2015: Very disappointing. Nothing "grand cru" about this at all. Drinks like an ordinary $20 Chablis. Light pear fruit, not much definition, not much character. At Fietri, Gaiole in Chianti, with Greg. (968 views)
 Tasted by AllRed on 3/6/2015 & rated 92 points: CWM does CA Pinot (Briciola, Chicago): Pale color with notes of oyster shell, chalk and green apple with a flinty undertone. Bright acidity with orchard fruit and a terrific salinity on the finish. 92 pts now, with plenty of upside potential. (1624 views)
 Tasted by danstrings on 12/20/2014 & rated 94 points: Gorgeous soaring nose of wet slate, seawater. sea foam, pine needles, honeyed mint, candied lime. Refreshing and a great food wine, showing great. (1659 views)
 Tasted by jerhardt on 11/28/2014 & rated 91 points: Interesting served blind alongside the '11 Fourchame. Both are young, tight, and linear. Qualitatively similar, with the Preuses showing just a bit more depth and richness. Could use a few more years of age, if you want to play that lottery. (1655 views)
 Tasted by slanum on 3/3/2014: Tasting. I'm anything but objective when it comes to wines from this producer, having seen well over half of the wines I've purchased in the past succumb to premature oxidation. If I say I don't understand all the love that's lavished on them even I'll admit that may just be sour grapes. While I found this a nice wine, I did not think 'wow' the way I did with the Raveneau (nor the way I routinely do with Dauvissat's wines). One thing I can say is that there's no discernible oak presence here. With wines of this calibre, not sure that's a plus. (3177 views)
 Tasted by drwine2001 on 3/2/2014: Wines of Chablis (Featuring 2011 Raveneau Montee de Tonnerre) (SF Wine Trading Company): Light yellow. Salty, sea breeze nose. Wonderfully piquant and broth with nice mouth feel and little wood imprint. Poised and fine. Rising finishing citrus and an excellent youthful bite at the end. Very refined Grand Cru and a very high quality Preuses. (2798 views)
 Tasted by loegaute on 1/25/2014 & rated 92 points: Svale aromaer av sjø, kalkstein, moden sitron, kjørvel og pære. Mineralene dominerer frukten. Konsentrert, moden frukt, med litt fruktsødme og flott syre. Bra spenning. Balansert. Sitron og grønne epler, og massevis av mineraler. Drikker ikke så alle verst etter 12 timer på karaffel, men har åpenbart ikke vondt av å ligge. 92p. (2411 views)
 Tasted by Vintomas on 7/3/2013 & rated 91 points: Visit to William Fèvre in Chablis (Chablis): Nose: mineral, slightly smoky, some green apple, some spice. More mineral-dominated that the other grand crus.
Palate: mineral, citrus, spice, high acidity, long and mineral-dominated aftertaste.
Summary: young, not very accessible, 91+ p? (3504 views)
 Tasted by Jeremy Holmes on 6/20/2013: Smells like a pine lime splice (a particularly refreshing icy pole in Australia). There are also notes of mint, dried flowers, citrus and white peach. It has an ice cool heart and citrus fruits roll over wet stones on the palate. It is clean, fresh and correct with a finish as long as the Diam cork that seals the bottle (longest Diam I’ve ever laid eyes upon). (2844 views)

Professional 'Channels'
By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis - Les Preuses 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 Les Preuses White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2013, IWC Issue #169
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
By Julia Harding, MW
JancisRobinson.com (1/9/2013)
(Dom William Fèvre, Les Preuses Chablis Grand Cru White) Subscribe to see review text.
By Richard Hemming
JancisRobinson.com (1/8/2013)
(Dom William Fèvre, Les Preuses Chablis Grand Cru White) Subscribe to see review text.
By John Gilman
View From the Cellar, Nov/Dec 2012, Issue #42, The Extremely Elegant, Low Octane and Unquestionably Outstanding 2011 Vintage in Burgundy.
(Chablis “les Preuses”- Domaine William Fèvre) Login and sign up and see review text.
By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis - Les Preuses Grand Cru White) Subscribe to see review text.
By Antonio Galloni
Vinous, Chablis 2011 and 2010 (Aug 2012)
(William Fèvre Chablis Grand Cru Les Preuses White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2012, IWC Issue #163
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

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

Chardonnay on Appellation America

Les Preuses

Chablis Grand Cru Les Preuses: The vineyards are on an exposed southwest facing slope domi-
nating its Grand Cru neighbors. The soil is a mixture of marl and chalky Kimmeridgian.

The outlinehttp://www.weinlagen-info.de/?lage_id=2175

France

Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)

Burgundy

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

Chablis

Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)

###
Jon Rimmerman: "2014 is a return to the titillating terroir punch that is only delivered in the 1er and Grand Cru vineyards that dot the slopes and hillsides of Chablis. The 2014 wines in most of Chablis are so reflective and elegantly mineral-drenched that its hard not to glug them straight away (Beaujolais had a mostly similar result in 2014 after 2012/2013 examples that were largely disappointing).

In Chablis, 2014 is the finest vintage since 2010 and it is somewhat of 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.

As more and more in Burgundy are trying to curtail the thickness in their wines (from heavy new wood/malo/stirring) in favor of more transparent and lithe structures (with equal levels of fascinating material and intrigue), it can be said that the material itself must stand the test of time, not the textural impression left by the winemaker. That does not mean all texture is lost - quite the opposite - but the texture is natural and 'of the vintage' not 'of the winemaker'."
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