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 Vintage2004 Label 1 of 11 
TypeWhite
ProducerDomaine William Fèvre (web)
VarietyChardonnay
Designationn/a
VineyardLes Preuses
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis Grand Cru
UPC Code(s)081753802974

Drinking Windows and Values
Drinking window: Drink between 2010 and 2019 (based on 31 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 92.2 pts. and median of 92 pts. in 189 notes) - hiding notes with no text

 Tasted by drjb on 7/2/2015 & rated 93 points: Still quite pale green gold. Nose rich with pineapple, green apples, honey and hay. Palate again rich with fine long finish - brisk cut on the palate but the honey citrus character seemed a bit more Cote d'Or than Chablis. Overall delicious however with appropriate maturation and complexity. (139 views)
 Tasted by aagrawal on 6/20/2015 & rated 92 points: Coravin 6/20/15: Medium golden color, lighter than I recall; nose has creamy rounded fruit, salinity, some pear, some tropical pineapple; palate is full bodied, excellent balanced acidity, lemon-lime, no oxidation at all (even less than my last bottle), pleasing balance with good concentration of fruit at the forefront and good acidity that kicks in at the midpalate; finish is medium length. Lacks a bit of the complexity of a stellar wine, but this is drinking very well now, great balance, excellent food wine, and no premox at all. 92+ with many years ahead based on this bottle. (265 views)
 Tasted by swyang on 5/8/2015 & rated 94 points: Beautiful and magnificent. Not at all premoxed. Beautiful for its transparent texture and reminding us of a spring bright sun shine, and yet magnificent for its perfect balance of honey, citrus, iodine, saline mineral and waves and waves of complexities perfectly in harmony with each other. I hadn't picked up another W. Fevre as I have been more disappointed than satisfied but this evening, I am nearly tempted to look out for some more!~ Cheers, (706 views)
 Tasted by SimonG on 5/8/2015 & rated 93 points: Quality Chop House (Quality Chop House): A little too warm, and the glasses a little too small. Fresh, focused and with good Chablis typicity. A slightly vegetal bite to the saline minerality. Focused and quite precise. Long. Holds up well over several hours. Kore recognisably Chablis than the richer Clos alongside. **** (707 views)
 Tasted by swyang on 4/30/2015 & rated 92 points: A wonderful pleasure provider. However quite older than I had expected as some signs of premox is definitely gaining ground. Drink up while it offers plenty of pleasure, but it won't be long before it gives away its soul. (670 views)
 Tasted by Mr T on 4/27/2015: no premox...reason enough to celebrate....good cut but fatter than would have expected for GC Chablis....would rate low 90's for want of more tension but very pleasant to drink (672 views)
 Tasted by drfloyd on 4/3/2015: Frustrating - had a few premox bottles recently - this one is youthful and fat, and could easily lean out a bit with some more age. Tough call on my remaining bottles - maybe give them a few more years and see what happens. This wine had a nice creamy nose - minerals, and some slight toasty notes. Rich and plump on the palate - not as saline as I would like... (815 views)
 Tasted by Remony on 3/30/2015 flawed bottle: Corked. No trace of ox, just heavily impaired by TCA. Lovely colour. (710 views)
 Tasted by ghood on 3/1/2015: Man, these white burgs are so frustrating these days. Had this 3 years ago and it had tons of acid, lots of life in front of it. It has now fallen apart... this bottle at least. Premoxed. (838 views)
 Tasted by AtoZ on 1/16/2015: More tropical than prior bottle. Like don't love. Would be good with tropical. (1014 views)
 Tasted by drfloyd on 1/11/2015: In general have had good luck w/ these wines but it just ended - opened two bottles that were badly oxidized - the third was good but hard to enjoy after getting face planted on the first two. (939 views)
 Tasted by drwine2001 on 1/2/2015: Remarkable light yellow color. Ineffable blend of broth saline smells and some citrus. Medium weight, gorgeous feel. Complex, harmonious, and that mysterious Chablis quality that Preuses seems to capture when it is right. This bottle was most definitely right and a great interplay of primary and secondary traits. (1083 views)
 Tasted by Pknut on 1/2/2015: A wow showing. Rainwater fresh on the palate, clear citrus fruit, and the sides are nicely round and smooth like marble. This has that typical Fevre brightness. Just lovely. Amali with Sarah and Jonathan. (1070 views)
 Tasted by La Cave d'Argent on 11/14/2014 & rated 94 points: Tasted in double-blind fashion from a bottle kindly provided by J.P., this wine showed beautifully. With a light yellow/green color which belies its age, it goes on to impress with a beautiful bouquet of lime zest, wet stones, white peaches and lavender. Medium-bodied and crisply acidic on the palate, it follows with flavors which mirror the nose. The alcohol (listed as 13%) is nicely integrated and the middle palate shows a richness which fooled most tasters into thinking that it was from the Côte de Beaune. Long and luscious at the back end, it closes with a touch of chalky minerality. Those holding well-cellared bottles of this wine should (assuming no random "hex" of premature oxidation) expect that it will drink beautifully into the next decade. Drink now-2021. (1323 views)
 Tasted by drwine2001 on 11/9/2014: Remarkably light yellow in color. Wonderful aromatic mixture of orange peel, lemon, and some green herb. Rich entry (somewhat atypical for an '04, in fact) with minimal footprint of oak, but this slims down and has marvelous salinity and acidity as it finishes. Deceptively powerful. Let the Fevre crap shoot continue, bottle by excruciating bottle. This one was a definite winner and as fresh as a 10 year old Chablis could be-a great producer for those who value the element of surprise above all else. (1253 views)
 Tasted by jbaron on 10/4/2014: Same as in 2011, but a touch more muted (hard to believe!) Still, it's mouth filling and exciting. More years ahead, so perhaps we should wait until 2017 for the next one. (1216 views)
 Tasted by rnellans on 9/29/2014 flawed bottle: Unfortunately pox’d. Actually the palate not bad, but clearly very advanced on the nose. (1248 views)
 Tasted by markjanes on 9/24/2014 & rated 92 points: I like DPB's note below... this is a very young wine with acidity i could only describe as shrill... the wine held up well overnight in the fridge and "fattened" up a bit... plenty of potential here but this is very 04 and slightly out of balance (may always be)... serve with a rombauer chard and watch the enamel peel off your cal chard wine drinker friend's teeth haha... (1208 views)
 Tasted by llink on 8/8/2014 & rated 90 points: No sign of prem-ox. Classic Chablis nose, with markers of lemon, chalk and sea brine. The palate is in a good place, maybe a little less acidic that your normal 04 Chablis would be, which I attribute to the age of the wine. Very silky and smooth texture with some lemon flavors and that add acid. Ready to go. (1326 views)
 Tasted by godx on 7/7/2014 & rated 92 points: A Week in Osoyoos; 7/5/2014-7/11/2014 (Osoyoos, BC): No formal notes. Wow this is extremely young. Pale lemon colour with almost a hint of green. Very classic Chablis with minerals, saline and lemon. Palate is tight, focused and linear. Great acidity. Really nice but this can go another 5-10 years easy. Excellent. 92+ (1698 views)
 Tasted by dbp on 5/21/2014 & rated 90 points: Aged Raveneau, Dauvissat & Fevre at E&R: Quieter aromas here, with slight notes of pollen and citric acid. Rich palate entry, notes of glue, minerals, and the powdery outside of a balloon. More minerals, tartness, and a soft texture. Huge eruption and intensity on the finish! Lovely, tart puckering, nearly bitter notes linger, but in a good way. This is tasting very young and needs more time. 90+ (1250 views)
 Tasted by aagrawal on 4/8/2014 & rated 92 points: WineBerserkers Bay Area Burgundy Tasting (Martins West, Redwood City): Very slight oxidation (appropriate for a decade of age), nice fresh lime and lemon; palate has great acidity without being biting, freshness, white citrus fruit, medium-long finish. Wonderful, fresh, and very enjoyable. 92 (1949 views)
 Tasted by godx on 4/7/2014 & rated 92 points: Consistent with previous notes. Youthful, airy and full of Chablis character. Excellent. 92+ (1511 views)
 Tasted by AtoZ on 3/16/2014 & rated 91 points: A bit closed or lacking in power or oth? Good. Not great. (1534 views)
 Tasted by thomaskeil on 3/9/2014 & rated 93 points: Similar to bottle 2 months ago. More noticeably round and fruit forward this time. The bright expression of fruit, textures and fineness was amazing. (1604 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Allen Meadows
Burghound (5/6/2011)
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, November/December 2006, IWC Issue #129
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text.
By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom William Fèvre, Les Preuses Chablis White) Subscribe to see review text.
By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Domaine William Fèvre Chablis “Les Preuses”) Login and sign up and see review text.
By Allen Meadows
Burghound, 4th Quarter, 2005, Issue #20
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text.
By Richard Jennings
RJonWine.com (6/11/2007)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Chalky, lime essence, mineral nose; tastier now than Les Clos, with great minerality, elegant citrus; medium-plus finish  95 points
By Richard Jennings
RJonWine.com (9/29/2006)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Faint mineral and lime nose; tasty citrus palate with lime edges, less dense than the Bougros; medium finish  91 points
By Richard Jennings
RJonWine.com (8/26/2006)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Gorgeous, elegant, lemon chiffon nose; lovely, rich lemon and cream palate with great balance; long finish  94 points
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar and RJonWine.com. (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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