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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 90 pts. in 94 notes) - hiding notes with no text | | | Tasted by jbaron on 2/29/2024 & rated 93 points: Boing! (167 views) | | | Tasted by jbaron on 8/25/2022 & rated 93 points: First of 6. Excellent nose, very good mouth and length. High pitched citrus and seashell notes. Talcy. More ethereal than full bodied, it still seems ethereal. Yum. Better cold. (599 views) | | | Tasted by brianakrin on 3/28/2021 & rated 91 points: Crisp, subtle, stoney. (1083 views) | | | Tasted by jdinkin1 on 2/18/2021 & rated 91 points: Oysters and this wine takes one beyond the pandemic. Wish I had more of both (1021 views) | | | Tasted by Cote d'Or on 6/14/2020: Tasted over 3 hrs
-translucent pale gold-green
-mild reduction lemon sea breeze
-med+ acidity, med weight intensely sappy mineral saline faint lemon, great length
-outstanding display of Chablis typicity, very fresh for a decade old with the only hint of age being a lack of fruit, the best of 4 bottles tasted over the past 6 years (1330 views) | | | Tasted by CWang on 1/19/2020 & rated 91 points: Clean, fresh, and fruity in the nose with citrus fruits, pears, minerals, and sea breezes; acidic and fruity on the palate with citrus fruits and peels in good depth; long finish; overall, 91-92 points at this stage. (3611 views) | | | Tasted by glou.sf on 9/7/2019 & rated 93 points: Minerals, green apples, citrus, and a hint of stone fruit on the nose. Good acidity with lemon, citrus, chalk, and slight bitterness on the palate. Very nice finish. Great QPR. (1217 views) | | | Tasted by aChave on 9/9/2018 & rated 93 points: Superb once again. Perfect weight and balance; very good acidity. Hints of citrus. Complex, lingering finish. Great vintage for this wine! (1530 views) | | | Tasted by COWineLover on 8/27/2018 & rated 89 points: Faint yellow color. Aromatically presents sea breeze, lemons, background floral notes. On the palate the acidity takes a back seat to the concentrated lemon. Mid palate this really concentrates with citrus notes weaving in a chalky minerality and almost imperceptible green apple. Overall this is a good wine, but a bit one dimensional with lemon predominant, and not much else going on. Good length if you love lemony minerality. (1560 views) | | | Tasted by Cote d'Or on 7/20/2018: Tasted over 2 hrs
-translucent light gold
-mild reduction sea breeze
-med/med+ acidity, med- weight focused with mineral intensity and residual sweet lemon
-classic Chablis aromatics, dynamic like most '10s though this bottle is lacking some complexity and depth (1370 views) | | | Tasted by rwpalmer on 5/9/2018 & rated 90 points: Holding up well. Pale. Medium weight. Almost fleshy. Classic nose of shells and lemon. Good for another couple years. (1315 views) | | | Tasted by pjaines on 10/14/2017: Age has been very kind to this wine, giving it a touch more depth but not at the sacrifice of the lemony, sea-shell finish. (1801 views) | | | Tasted by swyang on 8/9/2017: A first of six and provided most refreshing pleasure on a hot summer evening. Pure and bright energy, with the Chablis' iodine and tarty back end, this was thoroughly enjoyable. The bottle had plenty of the Sun from the '10 which shined in the most pleasant and uplifting manner. Cheers, (1339 views) | | | Tasted by robertgf on 6/24/2017 & rated 92 points: Happy Birthday Kevin! (Kevin and Vicki's House 5/11/17): Wow nose- so clean and fresh; ocean air. Great minerality. Hints of vanilla (oak) on palate as well. (1495 views) | | | Tasted by belfast taxman on 5/20/2017 & rated 90 points: Very consistent with my previous notes and I think this has probably reached its mature plateau. (1404 views) | | | Tasted by galewskj on 5/11/2017 & rated 92 points: Happy Birthday Kevin! (Kevin and Vicki's House): I'm not the biggest Chablis fan, but this wine drinks well. Great minerality, it feels like being at the sea. A hint of oak, with just a touch of vanilla. Very fresh tasting. (1825 views) | | | Tasted by rocknroller on 5/10/2017 & rated 93 points: A Wednesday Wine Lunch with Some Oomph (Rocknroller's (Kevin & Vicki's Place)): Light gold color. Drank 1 glass over 30 minutes. Another great '10 Chablis and great showing of this wine. Love the seashore aromatics, meyer lemon, minerals, savory spiced pear, and hints of vanillin on the nose. The palate is mineral driven Chablis, lime, powdered lime extract, spiced orchard fruit, long and crisp. (1689 views) | | | Tasted by Mattshank on 5/10/2017 & rated 92 points: Kevin's (Rocknroller) Birthday Bash: Nose: Lots of up front shell minerals with a chalky, earthy quality and lemons showing up later. Palate: Very saline originally but this attribute blew off with glass air time. Well made with good acidity, lemons and the shell minerals showing. Always love Fevre wines and thanks to Gary for bringing this bonus bottle. 92+ points. (1438 views) | | | Tasted by peternelson on 4/11/2017 & rated 90 points: Nice, clean, a little bit rounded out and less focused and crisp although has great minerality in the finish with rocks and chalk. delish for appetizer. (963 views) | | | Tasted by rocknroller on 3/15/2017 & rated 93 points: Ides of March Wine Luch (Rocknroller's (Kevin's)): Light gold color. Drank 2+ glasses over 75 minutes. Wow, another great bottle of this. Great nose oozing with seashore, plenty of earthiness, nice meyer lemon fruit. The palate has splendid balance, really giving you energy and zingy acid without any bit or edge. The Meyer lemon and tangerine fruit is pure and there is a great focus and lift. Wonderful length and elegance here. Love it. My #2 WOTN by a coin flip. (1250 views) | | | Tasted by belfast taxman on 2/12/2017 & rated 90 points: As i predicted in my previous review, this wine is still drinking well and also again proved a great partner with salmon. Clearly not the power or full body of a Grand Cru but this is one of my fave 1er Cru's. (925 views) | | | Tasted by aChave on 1/20/2017 & rated 94 points: Brilliant 1er Cru Chablis from 2010. Expressive nose with silky, precise mouth feel supported by lovely light oak and acidity. Has a long, long finish. Perfect now, but should still be good for a year or three. Everything as it should be. Exceptional vintage for this wine. (1024 views) | | | Tasted by Cote d'Or on 6/22/2016: Tasted over 2 hrs
-translucent pale light yellow green
-mild reduction sea breeze ripe almost tropical
-higher acidity, med/med- weight decent if not profound depth, chiseled rocky saline, Ok complexity and length
-a little more on the mineral/rocky end of the spectrum than some other Fevre 2010s, drinking well now as fruit starting to fade and the mineral elements dominate, further upside anticipated (1737 views) | | | Tasted by WoodieBayArea on 5/5/2016: remember liking this, nothing remarkable but easy drinking, some roundness but really good acid and citrus oriented (1716 views) | | | Tasted by rocknroller on 2/17/2016 & rated 94 points: Wednesday Afternoon Mini (Rocknroller's (Kevin's)): Pale green color. Drank 2 glasses over 90 minutes. Wow, this was a head turner from the get go. The nose is effusive, but the palate was downright explosive. The nose has classic aromas of lemon, wet stones, earthiness and saline. The palate is riveting with a burst of lemon and citrus fruits, power and depth, some tropical fruit in the background. All of the upfront fruit then gives way to a streak of stoney minerality and tons of dry extract on the very long finish. Everything in its place, this is so nicely balanced. Another great Chablis from 2010. (2330 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 The Chardonnay GrapeFrance Vins 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.comBurgundy 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
# 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
Chablis Chablis (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 |
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