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 Vintage2010 Label 1 of 11 
TypeWhite
ProducerDomaine William Fèvre (web)
VarietyChardonnay
Designationn/a
VineyardLes Preuses
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis Grand Cru

Drinking Windows and Values
Drinking window: Drink between 2015 and 2027 (based on 17 user opinions)
Wine Market Journal quarterly auction price: See W. Fevre Chablis Les Preuses on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 93.9 pts. and median of 94 pts. in 32 notes) - hiding notes with no text

 Tasted by wineglas on 6/29/2015 & rated 92 points: Worldwide Chards (Edina Country Club): Young and should revisit in 4 years. Chalk, minerals, honey dew melon, and lemon. Short to medium finish. (151 views)
 Tasted by galewskj on 6/29/2015: I drank a glass over a couple hours. Honeydew melon, lime, some rather distinctive fruit and a nice purity of fruit. Aside from that, not that enjoyable at this stage, and completely outclassed tonight by the other chardonnay. I would hold these for a while. Score reserved, I would score it 89 tonight. (135 views)
 Tasted by rocknroller on 6/28/2015: Worldwide World Class Chards (Edina, MN): Light gold color. Drank 1 glass over 3 hours. There is a very nice minerality to this, oyster shells, ocean breezes, etc, very subtle brioche, lemon emerges later. The palate has lemon, good purity, fine minerality, lime, elegant, and it develops depth and length as it evolves in glass over an hour plus. Seems young, and probably shut down at this point. As is, about 92pts , with expectation for much more down the road. (301 views)
 Tasted by RichardP on 4/22/2015 & rated 93 points: On the nose, faint lime and pineapple citrus. On the palate, pear and white peach, with notes of lime, pineapple, and iodine leading into a medium to long finish, with good acidity. Excellent; I only wish it were $40 instead of $65. (1342 views)
 Tasted by JonAllen on 2/19/2015: NR, Tiff opened these two bottles for friends while i was on the road, she loves this wine, as do I (1580 views)
 Tasted by JonAllen on 2/13/2015 & rated 93 points: fantastic bottle we had alongside my brother's '57 Mouton Rothschild, tiffany raved more than i have seen her in the past about this bottle, and surprised me when she said she liked it better than the 2012 we have had a few times, great acidity and tension but also plenty of material underlying (minerals, fruit, sweet fruit and salty all at the same time)… plenty of life ahead, happy i bought two cases of this stuff, is and will be magic for a long time, couple points of upside here with time (1599 views)
 Tasted by acyso on 1/2/2015 & rated 95 points: Dinner at Sun Wah (Chicago, IL): This is quite ripe on the nose, with mostly a flinty character. The palate is just incredible though. Lots of freshness combined with gunflint. Lots of density combined with an almost Roulot-like ability to float above the clouds. Like a green laser, this is powerful and precise. Excellent Chablis, or chardonnay for that matter. Of course, the real challenge is to hold these for 10+ years and not have them pox (but props to using Diam and trying at least something!). But drinking these now is pleasure enough. (2071 views)
 Tasted by tooch on 1/2/2015 & rated 94 points: Dinner at Sun Wah (Sun Wah BBQ - Chicago, IL): Everything was in the right place with this wine and it was fantastic. The nose was airy, salty, citrusy...The palate had great cut with big, cool fruit throughout. Pears, lemons, limes...think "fresh fruit". Really nice salty/mineral tones too gave it a real sense of place. A powerful Preuses! (2705 views)
 Tasted by minndavid60 on 10/19/2014 & rated 95 points: Gorgeous, complex and oh so understated! More backwards than the Cote Bougerots at Siggy's earlier in the summer. Pale, white gold color. Super complex palate with tons of geologic matter plus seashore, iodine, flint and lillies. Elegant, round and full bodied palate with white peach and juicy tangerine. Intense palate, good acidity and totally in balance. Very classy! (1437 views)
 Tasted by DarinC on 6/7/2014 & rated 93 points: Lemon zest, tart green apple, sea breeze, crushed limestone. Very young and harsh right out of the cellar. Developed nicely over several days, but these really need a couple more years. Excellent balance front to back. 93+ (2748 views)
 Tasted by ron m on 5/19/2014: Excellent wine. Highly enjoyable now, and destined to be great in 10 years. Straw colored with a green tinge, lemon peel peaches and lanolin on the nose, peach citrus and slate on the palate. Intense, harmonious, and great density. Wonderful finish, long and dry with tons of minerals and some salinity. Even more seamless on day two. (2582 views)
 Tasted by Drankard on 4/25/2014 & rated 97 points: Superb! Wow, undeniably Chablis. Decanted over 2 hours. Pure and balanced with outstanding intensity that saturates the palate. Piercingly dry that leaves the mouth vibrating. Very long finish. But this is so painfully too young at this stage. (2686 views)
 Tasted by Thoughtful on 4/11/2014 & rated 95 points: Precision,purity and superb balance. Great complexity and minerality.
Great chablis. (2475 views)
 Tasted by Brian Kennedy on 1/26/2014 & rated 95 points: mistake not to buy more. drinking fantastic right now, and will only improve. density, precision, lift, and long finish. (2900 views)
 Tasted by SevenDayMile on 11/24/2013 & rated 95 points: Open for two hours. The aromas are very precise but slightly reticent and include just-ripe pear and crisp red apple. On the palate it is all about purity. Immensely clean, fresh, and sharp, the star of the show is the texture and persistence - after the flavors give way a tangy minerality and acidity linger on the palate for easily a minute. Chablis doesn't get much better than this for me, and even now is showing superb stuff. (2264 views)
 Tasted by Colima74 on 8/26/2013 & rated 92 points: Started off very tight, but after an hour or so, notes of minerals, peach and anise shone through. It was never very expressive, but that meant we had to think deeper about the wine. Alongside a 1998 Kistler Chard, this showed greater elegance and restraint. (2667 views)
 Tasted by Charlie Carnes on 6/23/2013: Preuses always seems to take it to the next level. This bottle really was singing by the second day. Also, I love Preuses for the many multifaceted mineral and earth and soil tones, and this bottle had them and more. This Chablis is dry, piercingly dry, with mineral, silica, and brown earth soil impressions. It is also lemony, with oyster shell and lime stone impressions. It is full bodied but light and nimble. This could use a little more time but it is really a nice wine. (2670 views)
 Tasted by -E- on 6/19/2013 & rated 93 points: Raveneau vs Dauvissat (Oslo): (Blind) Klar, mild strågul med hint av grønt. Steinete nese med noe eik, røk, lime og sitrus. Bløtt anslag. Fokusert, transparent og limedreven frukt med lett fedme og mild sødme. Frisk, lett bitter grapefruktsyre. Svært lang, mineralsk ettersmak. Litt ung enda. (2748 views)
 Tasted by sdr on 4/28/2013 & rated 91 points: Slight green tinge. Served very cold. Terrific cut, very steely. Lean but not linear. Not a trace of oak. Slices through my salmon burger like a hot knife through butter. You have to want this style the night you drink it. (2745 views)
 Tasted by drwine2001 on 3/9/2013: Focus on 2010 Burgundy- The 2013 La Paulee Grand Tasting (Metropolitan Pavilion, New York): Similar brothiness and weight to the Bougros upfront, but stronger acidity and finishes lean and sleek with excellent penetration. You feel more than taste any wood in this one. The best of the range poured today. (3176 views)
 Tasted by Burgundy Al on 3/9/2013: La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting. Ripe orchard fruit to start with good spice. Apple and lemon peel flavors, lots of density and power to start, more restrained flavors in middle. Very impressive potential, but certainly not for the near-term. (3160 views)
 Tasted by cybergod on 3/2/2013: This wine is spectacularly good. Incredible density and minerality, slight smoky reduction. Like citrus juice filtered through crushed rock. Great intensity, long finish with an interesting grassy/herbal component.

The S02 addition might have been a bit high, as it's noticeable on the aromatics and the finish - so best to let it rest for a couple of years before revisiting. (2197 views)
 Tasted by Charlie Pendejo on 2/16/2013: Bottle was presumably potentially fine; environment was flawed. What a waste, in the Cantonese seafood restaurant's tiny narrow-mouthed glasses (why'd I believe a random web page promising excellent stems?), little air and no attention to temperature. Showed almost nothing and its rich texture was a liability, hiding any energy, precision, acidity, or minerality - it just seemed kinda flabby. (2188 views)
 Tasted by Robert Pavlovich on 1/20/2013 & rated 95 points: Tremendous energy and lift, minerality, and lemon citrus flavors. Finishes long and with good intensity. Kept improving in the glass over two hours. 95+ points. (2344 views)
 Tasted by Richard Jennings on 12/27/2012 & rated 96 points: We Were Dreaming of a White Wine Xmas Dinner (The Plumed Horse Restaurant, Saratoga, California): Bright light yellow color; bright, tart apple, tart lemon nose; tasty, tight, tart lemon, mineral palate with medium acidity; long finish (2074 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis - Les Preuses Grand Cru White) Subscribe to see review text.
By Antonio Galloni
Vinous, Chablis 2011 and 2010 (Aug 2012)
(William Fèvre Chablis Grand Cru Les Preuses White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2012, IWC Issue #163
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
By Julia Harding, MW
JancisRobinson.com (1/11/2012)
(Dom William Fèvre, Preuses Chablis Grand Cru White) Subscribe to see review text.
By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Chablis “les Preuses”- Domaine William Fèvre) Login and sign up and see review text.
By Allen Meadows
Burghound, October 2011, Issue #44
(Domaine William Fèvre Chablis - Les Preuses Grand Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2011, IWC Issue #157
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
By Richard Jennings
RJonWine.com (12/27/2012)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Bright light yellow color; bright, tart apple, tart lemon nose; tasty, tight, tart lemon, mineral palate with medium acidity; long finish  96 points
By Richard Jennings
RJonWine.com (12/15/2012)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Light green-tinged yellow color with clarity; very appealing, tart green apple, yellow apple, ripe quince nose; rich, complex, ripe quince, mineral, tart apple palate with a beam of acidity; long finish  97 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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