2002 Domaine William Fèvre Chablis Grand Cru Les Preuses |
| Vintage | 2002 |  | |
| Type | White | ||
| Producer | Domaine William Fèvre (web) | ||
| Variety | Chardonnay | ||
| Designation | n/a | ||
| Vineyard | Les Preuses | ||
| Country | France | ||
| Region | Burgundy | ||
| SubRegion | Chablis | ||
| Appellation | Chablis Grand Cru |
| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2014 (based on 17 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 and median of 92 pts. in 108 notes) | |
| Tasted by shugmo on 12/25/2023: Apologies to the afflicted, but not a hint of premox so far from our case. Cork not great, but wine still excellent. Pretty much as previous notes, still more tropical than mineral. (239 views) | |
| Tasted by rocknroller on 10/22/2021 flawed bottle: Old OG Napa Cabs (James & Carrie's, Northern Burbs, Mpls): oxidized (1460 views) | |
| Tasted by I'd Rather Be Drinking Wine on 10/22/2021: Outstanding Old World Napa Cabs: PnP - This bottle showed a nose of wet grass and nothing much on the palate (originally too cold), but after a little while there emerged some citrus and a little minerality, but still very diluted. Not sure if the wine was flawed, it was a bad bottle or it is just too past its prime, but I don't feel comfortable scoring this wine. (1777 views) | |
| Tasted by SteveHyde on 8/3/2019 flawed bottle: Premox. Again. (1575 views) | |
| Tasted by ccn on 4/8/2018 flawed bottle: Oxidised (2047 views) | |
| Tasted by Nanda on 1/9/2018 & rated 90 points: IWFSC Dinner #831 (El Ideas): Opened from IWFSC cellar -- about a 50% failure rate to get a few sound bottles for this dinner. Moderate nose is still quite young with crisp white fruits and flint. With air the nose adds some richness and depth. Very crisp white fruit on the palate, with plenty of zingy acidity. Quite youthful and bracing. Seems like it needs time, but who can deal with the ticking time bomb of pre-mox? (2239 views) | |
| Tasted by acidqueen on 12/7/2017 & rated 94 points: Another excellent bottle. Deep gold color. Classic Chablis - wet rock, salt and some stone fruit and lemon. Bright despite the color but with 15 years of flavor. Wish I had more. (1550 views) | |
| Tasted by SteveHyde on 9/23/2017 flawed bottle: Premox. Not as intense as in some other Fevre GC bottlings, but there nonetheless. (1111 views) | |
| Tasted by acidqueen on 5/18/2017 & rated 93 points: Still holding well. Light gold color. Chalk, stone with white florals. Slight petrol. Rich, but still bright enough. Classic old Chablis flavors. Excellent. (1160 views) | |
| Tasted by Furmint on 1/24/2017: Severely Premoxed. (1469 views) | |
| Tasted by acidqueen on 8/6/2015 & rated 92 points: Still young, with significant acid cut and nerve. Floral, citrus, slightly on the lean side. Promising for more years ahead, and surprisingly still young. (2538 views) | |
| 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. (2703 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. (3077 views) | |
| Tasted by shugmo on 12/25/2014: Lovely as ever, holding beautifully. Not a hint of premox in our case so far... (2465 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. (2270 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 (1805 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. (1496 views) | |
| Tasted by Gridrocker on 8/28/2014 flawed bottle: Totally oxidized. Down the drain like the last one. I no longer purchase Fevre. (1864 views) | |
| Tasted by David Paris (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. (1902 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. (2350 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. (2180 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! (2457 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? (2372 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. (2328 views) | |
| Tasted by Mistress of Wine on 11/18/2012 flawed bottle: Oxidized (2433 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. (2168 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 (2208 views) | |
| Tasted by Federsin 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 (1964 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. (2304 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. (2341 views) | |
| Tasted by Federsin 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 (2286 views) | |
| Tasted by Federsin 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 (2411 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 (2512 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. (2407 views) | |
| Tasted by Federsin 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 (2414 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. (3170 views) | |
| Tasted by winecowboy on 11/10/2011 & rated 90 points: Fresh citrus nose with a creamy mineral finish. Well made Chablis. (2583 views) | |
| Tasted by Paul S on 9/8/2011 & rated 93 points: Sasi's "B" day - Old Burgs, Barolos and Others (iCook Italian): Last bottle. This wine is always a gamble with all sorts of premox and advanced aging issues, so I am glad this bottle came out well. It did drink like what you would expect from a Les Preuses a good 10 years older, flecked with just that bit of oxidation at the edges, but thankfully it was not over the hill but rather came across as being almost at peak. I loved the nose - mushroomy, truffley, with a serious layer of chalk, and a lovely, almost cidery appley scent matched by lemons and melons, a subtle bit of flowers. Beautiful stuff, smelt almost like a good Blanc des Blancs Champagne actually. The palate was very much on form as well. This had all the cut, precision and sharpness of a Les Preuses, along with a just lovely stony, almost metally minerality wed to the fleshy white fruit of the 2002 vintage. Here, rich apple and pear flesh on the attack and mid-palate moved into a long, lush finish where there was an almost mushroomy savouriness underlined with more Chablis minerality. Unsurprisingly, a great pairing with mushroom soup. Drinking beautifully now - advanced beyond its age for sure, but most of the table thought it was just lovely. Boy I am glad that we popped this now rather than a couple of years later. (3800 views) | |
| Tasted by sdr on 9/4/2011 flawed bottle: Oxidized (2748 views) | |
| Tasted by Burgundy Al on 8/31/2011 & rated 92 points: Chablis Grand Cru Dinner (GT Fish & Oyster - Chicago IL): Bright fruit on nose, showing apple and lemon. Very clean fruit flavors also show apple to stat followed by lemon and lemon zest. Really great acidity and energy with a great finish. (3176 views) | |
| Tasted by acidqueen on 8/27/2011 & rated 90 points: Medium gold color, buttery and floral nose. I drank this wine only lightly chilled, and it tasted of pineapple, butter and marshmallows. it was a very round, rich wine, but it had enough acid backbone to avoid being cloying. I would have preferred a bit more minerality, and some more acid, but it was nonetheless very enjoyable. It passed the "I want another glass" test. Very good with a mild fish dish. I have 6 more bottles, and I will drink these over the next year, since I don't see this evolving much. Probably at its peak now, and very good. (2822 views) | |
| Tasted by chablis28 on 8/26/2011 & rated 91 points: Poped and poured. Probably should have decanted. This blt was still lighter gold in color, very fresh and youthfully tight. Great material and elegance but needs time to real express itself. I have one more left and might just wait 5yrs to open it. So much for worrying about premox. (2703 views) | |
| Tasted by mzimberg on 8/8/2011 flawed bottle: both premox and corked. Ugg! (2832 views) | |
| Tasted by Federsin on 7/28/2011 flawed bottle: Drinkable, but definitely a below standard bottle (2768 views) | |
| Tasted by ssrathnayake on 7/24/2011 & rated 90 points: Palate: Quite complex. Buttery, minerals, lime flavors with hints of apple. Well balanced. Structure: Balanced, crisp, had a semi-bitter aftertaste but this may be because I drank the wine while it was cold initially. Would recommend serving slightly chilled though as the crispness was lost when the wine warmed up. (2748 views) | |
| Tasted by aagrawal on 7/19/2011 & rated 92 points: WineBerserkers Brunch and Dinner (San Francisco): No Premox! Light yellow-green; Buttery, complex, apple; balanced, crisp but not over the top acidic. Overall young but drinking well. I'm going to save my last bottle for a few years to see if I can get a bit more of the aged character. 91-92 (3783 views) | |
| Tasted by theRealPepe on 7/17/2011: Welcome Noel to SF Brunch (Foreign Cinema, San Francisco, CA USA): My written note simply says "excellent", hee hee! I remember a fullish Chablis with oyster shell minerality, discrete lemon and some vanilla all wonderfully integrated. Classic wine. (3956 views) | |
| Tasted by andtheodor on 7/1/2011: Steely lemon nose. A little flat and gamey on the palate with good acidity. Unusual, may be flawed. (2810 views) | |
| Tasted by Paul S on 6/14/2011 & rated 94 points: Welcoming Adam to Singapore (Luke's Oyster Bar, Gemmil Road, Singapore): This was another brilliant bottle. Beautiful Chablis nose here, with lots of salinity in its wafting scents of oyster shell, salty seabreeze and some savoury, almost umami notes of toasted bread, earth and bits of fig and white plum. Not quite oxidative, but certainly matured. Very advanced actually, but very nice. With time though, any oxidative edge that might have been there seemed to recede, and fresher white fruit and citrus scents emerged alongside even more wonderful oyster shell minerality, with flinty, salty aromas coming to the fore of the bouquet beautifully. Intriguing stuff. The palate was every bit as good. This was a classic minerally Chablis, but with all the depth, breadth and complexity you would expect from a Grand Cru from a strong vintage as it apporaches peak drinking. A bit waxy on the texture, a bit creamy, it showed a whole lot more of the oyster shells one got on the nose, along with rich figs, white plums, some apple flesh and a tiny hint of lemon floating around the deeper white fruited flavours. Onto the mid-palate, the wine was anchored by lots of little salty seaside nuances along with a little lick of oak and cream and nut accents, all the while showing a mouthwatering juiciness. After an hour or so though, the oak dissolved into an incredible stony, flinty minerality that just pulled away into a long, powerful finish. Like the nose, this was a bit advanced, but absolutely lovely, with all the purity and focus you would want from a Chablis wed to a delicious fleshiness. As would be expected, a perfect pairing with seafood, and particularly brilliant with seared scallops. (3792 views) | |
| Tasted by Mingmong on 6/14/2011 & rated 94 points: A very nice nose, some vinegar notes, soy sauce and minerality. The palate is luscious and a little oily and fat, oyster shells and minerality and some sour plumminess. Long long finish which grips and salivates. (3036 views) | |
| Tasted by Paul S on 6/4/2011 & rated 94 points: Tasting and Sale at Mood Indigo (Jalan Kilang Barat, Singapore): Truly outstanding - this was my favourite wine of the tasting by some distance. Even better than the last bottle I had. Lovely nose here, lots of earthy, loamy, mushroomy notes, some caramel from the age of the bottle, but what stood out most was lots of saline Chablis minerality. This had reservoirs of lovely deep aromas. I really liked it. On to the palate, and this had gorgeous bright acidity running through rich flavours of ripe lemons, lime zest, grapefruit - clearly Grand Cru weight, but lined with a super steely minerality that just stretched on and on and on at the finish. Mouthfilling, super-complex, pitch perfect balance, and super length all held together in a super-precise, focused package This was a glorious Les Preuses caught right at its peak. (4056 views) | |
| Tasted by cavalpha on 3/14/2011 flawed bottle: very badly oxidized; fill level lower neck. where is Fevre getting their corks from? (3269 views) | |
| Tasted by cavalpha on 3/13/2011 flawed bottle: premature oxidation (3167 views) | |
| Tasted by cavalpha on 3/7/2011 flawed bottle: Oxidized (3008 views) | |
| Tasted by Kirk Grant on 1/5/2011 flawed bottle: Blind Chardonnay @ Doug's (Portland, ME): With a strong acidity and vibrant citrus and green apple notes on the nose and palate there was a note that started to creep in after the first 5-10 minutes...baked banana bread and brised apples...eventually this started to take over the wine and these signs lead myself and a close friend to view this as a case of Pre-ox.... (3668 views) | |
| Tasted by shugmo on 12/25/2010: A lovely, if rather rich, chablis. Tropical fruits, citrus, cream and a touch of oak. Splendid accompaniment to Christmas dinner. (3136 views) | |
| Tasted by amred on 9/27/2010 & rated 92 points: This is our 4th or 5th bottle, and as others have observed, the wine has softened, gentled, smoothed out. There are still the mineral elements, but there is a bit more of a viscuous quality and the fruits now seem a bit more tropical or sweet. As it sat for awhile, it opened up even more. Very nice. (3259 views) | |
| Tasted by the godfather on 7/18/2010: very creamy for a chablis (3320 views) | |
| Tasted by Mistress of Wine on 7/6/2010: Pale yellow. Lime and chalk on the nose. Beautiful minerals and lsalt on a mouth coating long finish. A wonderful Grand Cru Chablis, fresh and lively. (3519 views) | |
| Tasted by Milhous on 6/9/2010: ripe year Chablis, but definitely chablis. green fruit on the nose with minerals and rocky depth on the finish. Quite enjoyable, but not profound. Will get better (3441 views) | |
| Tasted by tewino on 5/27/2010 & rated 91 points: Worried about my 02 Grand Crus, I opened this. It is a light golden color with green hint as I would expect from GC Chablis of this age. Nice mineral driven nose. Not earthy or particularly cheesy like I crave in Chablis (ie Dauvissat Foret), but clean and correct. It seems to be getting better with air. Very enjoyable. It helps that Preuses (and Valmur) are my favorite GC's in Chablis. (3780 views) | |
| Tasted by cortoncharlie on 4/19/2010 & rated 92 points: Still very tight and not-oxidised. Opened this bottle at least 5 years too early. So frustrating with this premox problem.... (3464 views) | |
| Tasted by rjonwine@gmail.com on 4/14/2010 & rated 92 points: 3rd Annual Tax Day "Hobo Dinner" - Hosted by David Niederaurer (lots of Burgs, and Sauternes) (The Plumed Horse Restaurant, Saratoga, California): 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) (3236 views) | |
| Tasted by drwine2001 on 4/1/2010 flawed bottle: Half bottle. Once again, oxidized and undrinkable. Unlike the bottle I described in January that was like an Oloroso, this was a dead ringer for Fino sherry. (3404 views) | |
| Tasted by slanum on 3/18/2010: This doesn't appear to be oxidized, at least not as compared to some truly horrendous '02 Fevres that I've opened over the past year, it's just totally lifeless. Reminds me of grocery store jug white wine. (3518 views) | |
| Tasted by bon vivant on 3/12/2010: From 375 this was lovely this evening with some WA oysters -a touch light when we opened it -surprisingly light in color & with a beautiful sheen. needed about 1/2 hr to strut it's stuff. Overall lighter in character than other 2002's. Easy drinking and a bit deceptive as there are good nuances here but you have to pay attention as this is delicate. This may turn out to be a surprisingly well aging wine. (3378 views) | |
| Tasted by Rinaldo Piemonte on 3/4/2010 flawed bottle: Premoxed (3696 views) | |
| Tasted by CSteefel on 2/3/2010: I have had an advanced version of this wine in the past that was still quite good, with softer floral and tropical fruit aromas that made for a very different style from what appears here. This bottle had the palest color of any in the lineup, with only the faintest trace of straw yellow. On the nose the seductive aromas are of oyster shell, chalk, and tidal pool delivered with great delicacy and detail. On the palate this is not the most powerful wine that you will encounter, but it is hard to imagine a more weightless one, or one with greater crystallinity, detail, and transparency. This is like looking into a crystal clear tidal pool, with details at depth showing remarkably in focus. It is not often that mere mortals get to see Newton’s Law of Gravity flouted so brazenly and successfully. The long seashell and saline notes linger on the palate with an almost ghostly presence. This was a great bottle… (3620 views) | |
| Tasted by drwine2001 on 2/3/2010: Horizontal Tasting of 2002 Fevre Chablis (San Francisco): As opposed to the oxidized half bottle I had last month, this was pale and pristine. Saline, lean, lighter weight and classic. Young and became even more focused over time. Outstanding and the consensus favorite tonight-a great showing. (4095 views) | |
| Tasted by drwine2001 on 1/7/2010 flawed bottle: From a half bottle. For those keeping score, this was imported by Adventures in Wine, an operation that, in my experience, provides more adventure than you generally want in your wine. At any rate, best Oloroso I've had in some time, full of nuts and caramel. Oh wait, this is Chablis. The faintest whiff of Chablis was discernible in the background, but it was overrun by the state of oxidation. Drat. (3537 views) | |
| Tasted by Rinaldo Piemonte on 1/6/2010 & rated 79 points: First two bottles premoxed. This one wasn't but reeked of new oak; could have been CA chard in a blind tasting. This isn't what Chablis is supposed to be. Couldn't smell or taste anything over the toasty oak. Drunk side by side with an '02 Bougros which suffered from the same problem but to a much lesser extent. Both paled next to a 2002 Valmur consumed two weeks ago. I think some bad decisions were made by the winemaker and really obscured some good fruit. (3697 views) | |
| Tasted by Chuck Miller on 11/16/2009 flawed bottle: Another premox btl dumped down the drain. (3758 views) | |
| Tasted by calnative on 10/30/2009 & rated 93 points: Almost Halloween and with a 02 Preuses it could have been trick or treat. This one was a treat, with ripe fruit (orchard fuit, ripe pear, even pineapple),and tons of extract that fills the palate on and on to a harmonious big and long finish with mineral and wet stones, background oak, green apple, oyster shells and more. I a getting more open rich chablis character than precision, but I still like this very much. (3641 views) | |
| Tasted by Paul S on 10/15/2009 & rated 93 points: Lunch at Asia Grand (Odean Towers, Singapore): WOTD for me, just about shading the Deiss and the couple of red Burgs. Good at first, but it took awhile to warm up from the ice-bucket and to open up. When it came around, it was gorgeous. The complex nose showed rich, savoury mushroom notes, along a toss of Chinese herbs, white fruits and very Chablisienne minerality of saline-flecked oyster-shell, slate and wet stones. Palate was a little tight at first, all clean acid and primary, but very neutral white fruit. When it warmed up though, it showed lovely richness, with ripe lemons, lots of ripe, sweet pears and a rather astounding grip on the palate. What really marked this wine apart though was a tremendous sense of precision and focus that hit the palate on the attack and carried it all the way into the finish, where the fruit lingered very nicely with buttery oak and plenty of slatey, stoney minerality. It went quite brilliantly with our cod-based dim sum as well. (4090 views) | |
| Tasted by jeff nowak on 10/4/2009 & rated 92 points: opened another bottle (last of this vineyard) after first one is oxidized. this bottle is fabulous. maddening, but happy to have a good experience. nice oak integration/minerality. not crisp, but pleasingly plump and round. terrific finish, nice tension. (3472 views) | |
| Tasted by jeff nowak on 10/4/2009 flawed bottle: lots of chatter about this vintage of fevre being premoxed, so i thought i better start getting to my remaining bottles. sure enough...premoxed. #%&*@!! (3532 views) | |
| Tasted by antiwood on 10/4/2009: Straw yellow with green tint at edges. Being 2002, there is pineapple but it's tempered by lemon and mineral notes so it's not at all tropical .. as it opens up there are some secondary notes developing giving it a apple cider aromas rather than pippin skins. Medium bodied .. mostly rock with a solid weight and vibrant, sparkling acidity that somehow wakes up the entire mouth. Finish is liquid stone, Meyers lemon, very very long with a bit of warmth. Drinking marvelously. Given my experience of the 2000's, I'd drink soon. (3493 views) | |
| Tasted by godx on 8/31/2009 & rated 91 points: No formal notes. Medium golden colour. Minerally nose, very creamy, 'fat' on palate, nutty aromas. Excellent. (3245 views) | |
| Tasted by Siggy on 6/19/2009 & rated 91 points: Tasting Group Dinner - Bordeaux (Dave's House): Lemon, mineral, and sea shells. Saline texture. Long and racy in the mouth. Delicious and very young. Less intensity and cut than Fevre's '02 Les Clos, but that's mostly nitpicking. (4192 views) | |
| Tasted by tonyvelebil on 5/30/2009 & rated 93 points: Chablis & Burgs (Fevre, Dauvissat, Leroy) (Christianne's Place in SF): A step up from the 02 Vaillons and 04 Vincent Dauvissat Vaillons. Paired with Scallops with Lettuce-butter sauce and a little truffle oil. The nose on this is pretty nice with apple skin, lemon rind, wet rocks, a little dill and a saline. The palate shows a little new oak but that's okay with me. Richer, rounder than the other Chablis but still nice minerality, good acidity, honey, meyer lemon, like drinking liquified rocks with a little white chocolate...superb! (3639 views) | |
| Tasted by Chuck Miller on 5/16/2009 flawed bottle: Premoxed and squashy. (2991 views) | |
| Tasted by amred on 11/2/2008 & rated 91 points: As others and our last bottle, not as traditional a Chablis as anticipated at this stage, especially for Fevre. Not as much minerality, citrus, leanness as expected. Rather, relatively rich, softer and easier to drink. Actually a bit of toast/yeast character as with American chardonnays (not that we would have mistaken it for a CA chardonnay). Of note, several days later (in the frig, pumped), it seemed almost to have more complexity and more distinct acid/tannin. We still enjoyed very much, but not quite what we expected after a few years in the bottle. Our inclination is to drink them...they are as ready as they will get. (2811 views) | |
| Tasted by rjonwine@gmail.com on 10/7/2008 & rated 93 points: Burgs and Bordeaux at Evvia Estiatorio (Palo Alto, California): 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. (2855 views) | |
| Tasted by mellison on 8/17/2008 & rated 90 points: Rather disappointing. None of that crisp slate and mineral taste that I expect from a Chablis. Kind of flabby without much character. Would have been difficult to identify as a Grand Cru Chablis in a blind tasting. Nor did it have the full mouthful of a good chardonnay. (2639 views) | |
| Tasted by KevinS on 7/7/2008 & rated 91 points: Popped and poured, this initially was giving up nothing on the nose and very little on the palate. After an hour or so to warm and open up, this began to sing. Not as impressive as prior bottles, and the flavor profile seemed a little more muddled than nuanced this time. That said, the primary flavors are still there, as is the impressive 40 second finish. (2689 views) | |
| Tasted by jeff nowak on 3/27/2008 & rated 91 points: this is a good wine, but i expected a grand cru from this vintage and producer to have more oomph in the body, and a more defined finish. (2873 views) | |
| Tasted by simba-mk@cox.net on 2/15/2008 & rated 93 points: with Opakapaka, sauted with a Panko-pinenut crust, served with a garlic tomato dill buerre blanc. (2966 views) | |
| Tasted by sosgoodjhu on 12/31/2007 & rated 91 points: Along with The Godfather, and jwobkk this was on the tail end of a new year's celebration with many wines. No frills Chablis that paired well with a selection of cheeses. (2837 views) | |
| Tasted by JOsgood on 12/31/2007 & rated 92 points: Too many wines to be detailed. I liked this one though. (2881 views) | |
| Tasted by the godfather on 12/31/2007 & rated 92 points: no detailed notes, too many wines (2843 views) | |
| Tasted by shugmo on 7/6/2007: Pale straw gold with green tints. Wet stones on the nose with a hint of lime and an occasional cheesy, butter pastry edge, by no means unpleasant. A nicely balanced wine, classic Chablis stone and citrus taste but with added complexity and creaminess. Good length to the finish. Initially quite closed but opened up impressively as the chill came off and the wine saw some air. Excellent Chablis, arguably needs a little more cellar time. (2869 views) | |
| Tasted by KevinS on 8/9/2006 & rated 94 points: Absolutely rocking stuff. Pale yellow, almost platinum color. Palate explodes with lime creme, minerals, talc and lots of other nuances. Outstanding balance. Acidity continues to soften, but plenty is still there to deliver a highly focused experience. The 2002 Fevre's are really rounding into drinking shape. With more time I'm convinced these will develop much further, but are finally doing great now. (3308 views) | |
| Tasted by amred on 5/21/2006 & rated 94 points: Excellent. It was not as tannic or young as anticipated, but rather drinking very well. Had a classic burgundy nose with toast, fruit, but minerals. Fairly rich in the mouth for a Chablis, very long finish. Drinking very well, surprisingly well, now. (3566 views) | |
| Tasted by KPB on 5/7/2006 & rated 91 points: A nice wine but a bit light in character with a particularly high-acid, citrus-driven nose of lemons and limes; floral tones, and sweet fruit but wrapped in stone and steel. (3397 views) | |
| Tasted by KPB on 3/15/2006 & rated 92 points: Pale staw, with a nose of lime and minerals; intensely flavored but light on the palate; balanced with a long finish. Really an excellent chablis. Matched particularly well with our dinner: seared wild scallops on a bed of mixed greens with an Asian vinagrette that included lime and orange juice and ginger, some segments of mandarine orange on the salad, and a side of mashed potatoes. (3520 views) | |
| Tasted by amred on 9/28/2005 & rated 94 points: 12/04: NY Eve. Classic mineral/stones nose, a little toast, hint of flowers. While bone-dry, exceedingly rich, almost viscuous in the glass. Great finish. We loved it, and will be better and better. (3517 views) |
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| CellarTracker Wiki Articles |
Domaine William FèvreProducer websiteKevin 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. ChardonnayThe 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 FranceVins 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.com BurgundyLes 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 ChablisChablis (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 |