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 Vintage2004 Label 1 of 8 
TypeWhite
ProducerDomaine William Fèvre (web)
VarietyChardonnay
Designationn/a
VineyardVaudésir
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis Grand Cru

Drinking Windows and Values
Drinking window: Drink between 2009 and 2020 (based on 13 user opinions)
Wine Market Journal quarterly auction price: See Domaine W. Fevre Chablis Vaudesir on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 70 notes) - hiding notes with no text

 Tasted by wa2ofd on 11/29/2014: No premox, a plus (760 views)
 Tasted by gotfunk on 11/24/2014 flawed bottle: 2nd of two bottles, both oxidized. (745 views)
 Tasted by gotfunk on 11/2/2014 flawed bottle: This started out quite fresh with excellent concentration and length, but sadly, background notes of oxidation quickly emerged and gained intensity until they dominated the palate. (761 views)
 Tasted by CSteefel on 9/5/2014 flawed bottle: Premature oxidation, my first bad 2004 Fevre. The ghost of the wine is rich, with lingering acidity, but the aromas and flavors have turned to sherry.

Importer is shown as J.J. Hansen Vinimport in Odense, Denmark, so I guess I must have got this from Premier Cru, although usually they add their own label. Bought close to or on release, stored perfectly (55F) ever since. We could blame the importer I guess, but I suspect that the Fevre wines are just not aging well... (1003 views)
 Tasted by 100pp on 9/2/2014 flawed bottle: Regretfully 5 half bottles completely over the hill.... (967 views)
 Tasted by Anonymous on 7/25/2014 & rated 90 points: Nice lime green color... no hints of oxidation. Hints of saline and rocks but never reached level I expected. Could have been the bottles I drank earlier that created insane expectations. (722 views)
 Tasted by drjb on 7/14/2014 & rated 94 points: Pale green gold - obvious youth despite 10 years and the 2011 flood ! Nose classic lemon curd, white peach and pear with oyster shell and stones. touches of pineapple. Palate intense with real grip and length. More obvious Chablis character with seaside and oyster edge with breathing overnight. Really good yet very young. (791 views)
 Tasted by dbp on 5/21/2014 & rated 90 points: Aged Raveneau, Dauvissat & Fevre at E&R: Total change of pace., This is creamy and nearly sweet on the nose. Feels very soft, with buttery acid and creamy caramel. Soft, but pretty light on the palate. Nearly hollow by comparison to the previous wines. Some saline minerality, but it's light. Light acid as well, with mellow body and more caramel. Similar finish, with acid really dialing up after 10 seconds. Rich, creamy as it lingers. Really opens up at the end and leaves the palate feeling nice. The nose on this wine is fairly boring so I wasn't expecting much, but then the palate and finish really impressively up the game. (738 views)
 Tasted by ubercuvee on 4/9/2014: fresh and un-pox'ed (823 views)
 Tasted by godx on 1/12/2014 & rated 92 points: Burgundy Dinner (La Pentola): Tasted blind. Another airy and delicate nose with more citrus and salinity aromas. Nice lemon tartness on the palate with a precise acidic spine and a slightly riper finish than you might expect. Overall very similar to the previous wine (04 Fevre Preuses) bit a more airy and delicate. Chablis? Yep. Another excellent Fevre. Like the Preuses, this was showing quite youthfully. Drink or hold. Excellent. 92+ (1077 views)
 Tasted by Mistress of Wine on 9/13/2013: Still light yellow with a green tint. This has immediate quinine, iodine and lemon peel on the nose. A touch of honey later. Good tart acidity and length but an eensy weensy too much oak for me. This is a nice Chablis and I can hope the oak note fades with age. (1069 views)
 Tasted by swyang on 8/31/2013 & rated 93 points: Wonderful showing. Opened in the morning, slightly re-corked and enjoyed 12 hours later. The color has becoming darker, certainly compare to the delivery, and the nose is starting to show its 2nd phase, with honey, mature grapefruit, green apple, saline, and on the palate the above qualities are there with amazing precision. It certainly gained a lot of fat in the texture, for a Chablis, and yet it remains super focused, classy, precises through the back end, with beautiful reverberation echoing nicely. Wonderful~ (1002 views)
 Tasted by sawira on 7/2/2013 & rated 94 points: Superb. Savored over four nights. Everything one would want from a nine year old Grand Cru. Very light color. Great attack, precise detail, perfect acid/fruit balance, and humongous finish. Notes of pineapple, way in the background, atop creamy, butterscotch-laden, spicy, chalky lemon curd/drop - all very tastefully done. Just beginning it's secondary and tertiary phase. Brilliant class and style, this bottle is smoothing out and has another decade plus, easily. Yes! (1184 views)
 Tasted by affordableCollector on 4/4/2013 & rated 87 points: light yellow in color. floral, mineral, earth, citrus, on the nose. floral, herbal, mineral, oak, stone fruit, lemon, on the palate. medium acid on the finish. (709 views)
 Tasted by bevetroppo on 4/4/2013 & rated 91 points: Getting immediately back on the white burg horse after a severely reduced wine last night. Here, as I would have expected, the minerality is an appropriate backdrop that integrates nicely and not like someone dumped a load of sulfurous rocks in the wine. Drinking entirely at its peak, this has a light gold color, lovely nose that mingles white orchard fruit, chalky minerals, and a whiff of salinity. All are present in the mouth where they marry harmoniously while still retaining a convincing acid backbone. Entirely solid if not profound. "And it stoned me to my soul, stoned me just like going home..." (1168 views)
 Tasted by tewino on 10/12/2012 & rated 85 points: Pop and pour. Proper light color but early stages of oxidation. I'll let it breath for awhile before giving up. Drinkable now but not very pleasant. (1469 views)
 Tasted by Remony on 9/26/2012 & rated 91 points: Light green-gold. Perfect condition, clear littoral influence, no sweetness, no butter. Good acidity, well balanced, no hint of premox. Clean flavours of lemon, lanolin and oats. Very good indeed. (1359 views)
 Tasted by neurowine1 on 4/23/2012 & rated 88 points: Having had many Fevre wines at both PC and GC level, I was a bit disappointed with this one currently. The wine is very fine, clean, and well-made with classic Chablis characteristics but it was just missing that something special that has made past experiences with fevre wines breathtaking. There is excellent citrus, stone fruit, slate, and minerals. Finish is medium-length. I have another 4 btls or so, so will keep a close eye on these and hope that they gain that extra element. (1552 views)
 Tasted by cdunn on 4/22/2012 & rated 89 points: Rich core of ripe fruit; lacking in minerality and structure. In a blind tasting, I think this would be mistaken for a mature village Meursault. A very good wine on the palate, but without the vitality I expect (or used to) from Fevre GCs. I suspect that in 3 years this wine will be flat. Part of the continuum of disappointing, premoxing Fevres from '02 and '04. (1616 views)
 Tasted by Diane (LI) on 2/18/2012: Beautiful bottle of wine with a nice balance of acidity and softness. I love this vintage, and I'm drinking them too quickly out of fear of prem-ox. (1496 views)
 Tasted by calnative on 2/10/2012: chalky minerality with notes of pear and a seamless crisp and clean texture. lots of backend extract wth resinous spice. Great length with lingering ripe fruit. no apparent danger of oxidizing in the near term. Perhaps my 2nd favorite bottle of 04 Fevre to date slightly behind an amazing bottle of Preuses. (1399 views)
 Tasted by ubercuvee on 10/10/2011: [Splash Decanted] Stunning, delineated, intense minerality, fruit showing well. Probably at the beginning of the apogee. Great chablis. (1774 views)
 Tasted by jbaron on 9/4/2011 & rated 93 points: Good, but still needs quite a bit of air. Etraordinarily nice nose. (1599 views)
 Tasted by Richard Jennings on 11/17/2010 & rated 93 points: Jake's Birthday Burgundy Dinner (Raveneau, Clos de la Roche and Chambertins) (Madera Restaurant, Rosewood Hotel, Menlo Park, California): Light yellow color; nice lemon, tart citrus, peach, jasmine nose; creamy textured, ripe lemon, vanilla, mineral palate, approachable now, but ideally needs another few years; medium-plus finish 93+ pts. (2606 views)
 Tasted by ed-d on 10/29/2010 & rated 91 points: From magnum. Very creamy & perfumed stone & mineral on the nose. Light entry of mineral & lemon cream. Soft, easy, slightly steely finish. Very nice. (2452 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Stephen Tanzer
Vinous, November/December 2006, IWC Issue #129
(Domaine William Fevre Chablis Vaudesir) Subscribe to see review text.
By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Vaudésir Grand Cru White) Subscribe to see review text.
By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom William Fèvre, Vaudésir Chablis White) Subscribe to see review text.
By Allen Meadows
Burghound, 4th Quarter, 2005, Issue #20
(Domaine William Fèvre Chablis Vaudésir Grand Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2005, IWC Issue #121
(Domaine William Fevre Chablis Vaudesir) Subscribe to see review text.
By Richard Jennings
RJonWine.com (11/17/2010)
(Domaine William Fèvre Chablis Grand Cru Vaudésir) Light yellow color; nice lemon, tart citrus, peach, jasmine nose; creamy textured, ripe lemon, vanilla, mineral palate, approachable now, but ideally needs another few years; medium-plus finish 93+ pts.  93 points
By Richard Jennings
RJonWine.com (4/6/2007)
(Domaine William Fèvre Chablis Grand Cru Vaudésir) Gorgeous, ethereal lemon essence and mineral nose; balanced, elegant with lots of sea spray, earthy minerals; medium-plus finish 92+ pts.  92 points
By Richard Jennings
RJonWine.com (9/29/2006)
(Domaine William Fèvre Chablis Grand Cru Vaudésir) Lovely floral, mineral nose; very tasty, bright citrus and mineral palate with depth, balanced; medium-plus finish 92+ pts.  92 points
By Richard Jennings
RJonWine.com (8/26/2006)
(Domaine William Fèvre Chablis Grand Cru Vaudésir) Lovely, tangy, lemon essence nose with a sense of the sea; elegant, rich, creamy lemon palate with a touch of vanilla and good balance; long finish  92 points
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com 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

Vaudésir

at weinlagen.info

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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