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|Community Tasting History|
Community Tasting Notes (average 96 notes) - and median of 92 pts. in hiding notes with no text
| ||Tasted by acidqueen on 3/25/2015 & rated 94 points: Silky, elegant wine. Stone fruit, minerals. Unctuous butter and vanilla aftertaste. Good balance. Light on its feet. Excellent. (359 views)|
| ||Tasted by jlgnml on 1/13/2015 & rated 90 points: IWFSC 801 Dinner (BOKA Chicago, IL): Really a clean color and quip unite the departure from the Les Clos. Good flavor, just not much to fill the palate. (508 views)|
| ||Tasted by shugmo on 12/25/2014: Lovely as ever, holding beautifully. Not a hint of premox in our case so far... (468 views)|
| ||Tasted by Fiorano on 12/24/2014 & rated 93 points: Lovely wine. Bright and appropriate acidity with a solid core of mouth-watering minerality and a nice, slightly nutty finish. No sign of fading. (451 views)|
| ||Tasted by aagrawal on 8/30/2014 & rated 91 points: Coravin 8/30/14: Medium golden-yellow color; nose has a nice creamy note to it, slight salty minerality, very slight yeastiness/breadiness like an excellent mature champagne; palate is fresh throughout, great acidity, lime and slight tartness on midpalate, fades just a tad toward the finish; finish is medium length. Excellently balanced, not pre-moxed, at a nice phase of maturity, and refreshing on a warm day. Drink now. 91 (918 views)|
| ||Tasted by acidqueen on 8/29/2014 & rated 93 points: Light gold. Rich, buttery but not heavy. Citrus, pineapple. Enough acid to keep it balanced even if this one is on the fatter side of Chablis. Wonderful and still in fine shape.|
By the way, despite all the comments on Premox that I see - I have NEVER had an oxidized bottle of this one, and only a very very few premox'd bottles at all in my 2000, 2002+ Chablis. And I have 40 cases of Chablis from Fevre to Dauvissat to Raveneau going from 1995 forward. I have seen maybe 10 premox'd bottles in all the bottles I have drunk, and 6 of them were a single set of one wine that I bought from one retailer. I think this says something about premox and WHERE you bought the wine or perhaps how it was shipped/stored. Really a puzzle. But don't blame Fevre for it. Not my experience at all. (645 views)
| ||Tasted by Anonymous on 8/28/2014 flawed bottle: Totally oxidized. Down the drain like the last one. I no longer purchase Fevre. (669 views)|
| ||Tasted by dbp on 5/21/2014 & rated 91 points: Aged Raveneau, Dauvissat & Fevre at E&R: A little softer aromas here and more mellow. Quite creamy, with more baking powder and a slight metallic notion. Very nice entry, with softer, puckering acid. Quite nice depth here too, despite it's mellowness. Very rich and puckering on the tart finish. It's quite sharp, but there's an intense creaminess that balances nicely. (744 views)|
| ||Tasted by Alex H on 12/28/2013 & rated 89 points: Quintessential Chablis with all the right notes of steely white stone fruit balanced on tight but rounded oyster schist chalky limestone minerality. In addition, just a touch of whipped cream makes this a delightful Chablis that got even non regular wine drinkers excited and asking for seconds. (1562 views)|
| ||Tasted by JJB88 on 6/25/2013: Fruit and salinity combine on the nose. A slight earthy mushroom note accompanying the rich lemony orchard fruit component, before the salinity and acid complete the elegant picture. (1338 views)|
| ||Tasted by rcg62 on 2/8/2013 & rated 94 points: Nose of chalk, mineral, and subtle salinity. There's also an acid ripple with something like a lime rind note. Aging so well (or not aging much at all, really!). This wine very much benefitted by being opened a couple of hours before drinking (accidentally -- but I'd poured a glass early, tried it, and we didn't get back to it til later). Classic flavors of granitey, shell-like mineral, but there's a nice twist of butterscotch from this maturing Chardonnay! I will say this...as I started this bottle I thought it was a 90 and possibly flawed (slight oxidation?), and hours later I was loving it. And as I started this review I was thinking 92... Became 94 in the glass! (1707 views)|
| ||Tasted by DonalOB on 1/10/2013 flawed bottle: Tried another one of my bottles and this was premoxed too - very disappointing. The '05s are lovely - does anyone know if the problem is solved and from when? (1654 views)|
| ||Tasted by DonalOB on 12/10/2012 flawed bottle: Sunny yellow, even gold. Probably a warning sign that. |
Slightly oxidised nose with orange. Quite flinty. Still wood evident on the palate with lots of lime and mineral. However, this is clearly a victim of premox - quite obvious on the palate and detracts heavily. (1617 views)
| ||Tasted by Mistress of Wine on 11/18/2012 flawed bottle: Oxidized (1705 views)|
| ||Tasted by acidqueen on 11/1/2012 & rated 91 points: Another very good bottle of this wine - 1 year later than my last note. Glad I did not drink it all up this past year, as the wine is still showing well. Medium yellow gold color, rich, faint pineapple, citrus, and white flowers, with a somewhat peppery backend. Good crisp acid holds the fat at bay. Definitely rich and round Chablis, but good structure and flavor. Easy to drink. (1389 views)|
| ||Tasted by cct on 8/18/2012 & rated 92 points: Toast and citrus, bright apples, and nice cut for a full sized wine. Fresh fruit and acid and still prominent wood. Nice texture and depth., good tension. Still pretty youthful. Thankfully no Pmox. I've had a bad run with 02 Fevre, but these were if anything youthful and vibrant. 92pts (1454 views)|
| ||Tasted by Anonymous on 8/10/2012: Just a hint of oxidation as the wine did not have the precision or crispness I expect from a Les Preuses, did not measure up at all to the Valmur the night before (1314 views)|
| ||Tasted by CraigC_UK on 4/1/2012 & rated 93 points: A lone bottle from a friend's carefully chosen collection. Storage since 2004 has been at a cool room temperature range but not subjected to central heating variations. The inside half of the cork was quite soft which I've not seen before. On the nose the was no evidence of deterioration, but full bodied with brioche and spice. On the palate it was softer, less acidic and mineral than I would expect, but still balanced and bold. Most likely not at it's best now but still a fabulous and big wine. I might pick up a slightly younger bottle to compare. It was a friend's generous and delightfully enjoyable contribution to Sunday lunch. (1671 views)|
| ||Tasted by TWaldmann on 2/18/2012: No premox here. Seashells & acid. Absolutely lovely. It's in a really good place right now, but has years to go. (1594 views)|
| ||Tasted by Anonymous on 2/1/2012: Opened and poured, needed about 30 minutes for some funk to blow off, best example to date, pale, clear yellow in the glass, classic aromas of citrus and sea, minerals and seashells on the palate, light on its feet, elegant with a clear acidic spine, complex, long finish, nice contrast to the equally as good 2002 Les Clos (1666 views)|
| ||Tasted by Anonymous on 1/7/2012: Opened and poured, this bottle was much better than the previous, citrus, good acidity, just not the underlying tension I would expect in this wine (1795 views)|
| ||Tasted by bon vivant on 1/1/2012 flawed bottle: After the last good bottle we had of this in 2010 this seems to have gone downhill at an alarming rate. The last bottle in November 2011 showed signs of oxidation, and this afternoon was just plain disastrous as this was both corked and oxidized (1864 views)|
| ||Tasted by shugmo on 12/25/2011: Just as good as last year - holding well. Been lucky with these so far, not a sign of premox. Wonderful, though rich, Chablis. (1786 views)|
| ||Tasted by Anonymous on 12/9/2011: Opened and poured, although this wine was a big hit, it is clearly showing oxidized notes on the nose and on the palate, still has good acidity, but time to drink the rest of the bunch (1797 views)|
| ||Tasted by Burgundy Al on 11/12/2011 flawed bottle: Chablis dinner, plus more (GT Fish & Oyster - Chicago IL): Good but clearly starting to show oxidation. (2275 views)|
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound and RJonWine.com and Rockss and Fruit. (manage subscription channels)
|By Stephen Tanzer|
Vinous, July/August 2004, IWC Issue #115
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
|By Jancis Robinson, MW|
(Dom William Fèvre, Les Preuses Chablis White) Subscribe to see review text.
|By Allen Meadows|
Burghound, 4th Quarter, 2003, Issue #12
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text.
|By Stephen Tanzer|
Vinous, July/August 2003, IWC Issue #109
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
|By Richard Jennings|
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Light yellow color; tart lemon, apple, baked apple nose, with depth; apple, lemon, mineral palate; medium-plus finish 92+ pts. (group's and my WOTF; the most approachable of the four '02 Grand Cru Chablises we sampled blind in this flight) 92 points
|By Richard Jennings|
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Light yellow color; lovely sweet lemon, vanilla and sea shell nose; lovely, elegant, tart citrus, especially lime, palate with minerals; medium-plus finish 93+ pts. 93 points
|By Lyle Fass|
Rockss and Fruit (3/25/2004)
(William Fevre Chablis "Les Preuses") This was a wow wine. Huge nose of green apple, seashells, salt, minerals, lime & sweet green pea. Classic nose. Truly a memorable palate that is among one of the lushest and fattest I have ever encountered in Chablis. Incredible concentration. Really one of the most concentrated white burgs I have ever had. Delineates almost too perfectly on the cascading finish of green apple, sweet cucumber juice and mineral. Massive knockout finish that just stays and sits. Unbelievably young but still not "painfully backwards." What a huge amount of material this is holding in reserve. Can't wait to try this one down the road. Compelling Chablis.
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 PreusesChablis 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.
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'."