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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 153 notes) - hiding notes with no text | | | Tasted by Jtrivasi on 1/26/2024 & rated 95 points: I brought my last two bottles home to drink because I was worried about the premox issues, and I didn't want to lay them down any longer. We opened one up with a sushi dinner, and it turned out to be amazing! No issues with this bottle, and I might actually return my other bottle to my offsite storage for several more years. The 2011 Les Clos is a really nice Chablis, and this bottle had no faults. Paired very well with the sushi. (521 views) | | | Tasted by redknife on 1/1/2024 & rated 90 points: Opened for my birthday
No tasting notes but was good (581 views) | | | Tasted by Zoomin Z on 12/24/2023 & rated 90 points: Nice minerality and oyster shell, but while very smooth, it seemed a little flabby. Maybe my fault for drinking it on the warm side. Will try next bottle on the seriously colder side...
…tried another bottle a week later - much colder, helped only a little… (498 views) | | | Tasted by galewskj on 12/11/2023 & rated 94 points: Annual holiday get-together (St. Genevieve): I felt this was showing well despite a bad food pairing with it. Saline, oyster shell, kind of a funky quality that adds interest. (801 views) | | | Tasted by KeithAkers on 12/1/2023 & rated 93 points: Portland Paulee (Oregon Historical Society, Portland OR): There is always that trepidation hangover from Fevre's pre-diam days that just won't go away for me. A bit of nervousness as I want this to be what it can be. Good thing that is exactly what we have here with a real rounded style to the nose of saline, apples, pears, meyer lemons, toast, stone fruits, crushed rocks, spring florals, and a touch of nougat. There is excellent depth and style here with a silky, Medium bodied feel and crisp, medium+ acidity that has just a bit of bite to it. It will take a while for me to fully feel comfortable again with older Fevre. It's a pavlovian reaction for me that will take time to go away. It is bottles like this that give me hope and I am more than happy to keep on enjoying this! (662 views) | | | Tasted by rocknroller on 8/27/2023 & rated 95 points: Dinner with Tom & Deb Mortimer of Le Cadeau (COV, Edina, MN): Pale green-gold color. Drank a glass over an hour plus. Wow, this was shining tonight; crystalline, fresh, the signature swampy, oceany Fevre minerality and brine. Splendid. (872 views) | | | Tasted by chablis28 on 8/27/2023 & rated 95 points: 19 from our local group plus Tom & Deb Mortimer from Le Cadeau at COV Edina MN. Tom & Deb brought 3 of their stellar PNs and the rest of supplied the starter champagnes and mid-course still whites. Kevin & Vicki's btl and stellar! Pretty much everything you want 12yr old Fevre Clos to be. Exceptionally fresh with an aged level of placidity and all the complexity you expect. And salty waves of mineral crashing on your shore:). Loved it! (831 views) | | | Tasted by Antoine G on 4/23/2023 & rated 92 points: Robe encore vive. Pas oxydée ce qui laisse présager du meilleur. Le vin est meilleur après quelques heures d'aération. Pas fatigué du tout. Pas une grande complexité mais un plaisir indéniable (885 views) | | | Tasted by lozatron on 2/22/2023: Simon Beatty Memorial Dinner - Chablis Le Clos (Noizé): I rarely drink Chablis these days, and this wine suggested I perhaps should more often. Pale colour, "pure and charming" is how a fellow diner described it, and I agree. The nose in particular was understated in a way that made it easy to pick out the different elements of it, in particular the faint ecclesiastical whiff which I assume comes from a sensitive oak treatment. This was a treat. (1236 views) | | | Tasted by NickA on 2/21/2023 & rated 93 points: Simon Beatty Memorial Dinner - Les Clos table (Noize): This was a really clean bottle, the wine remaining very pale, and seemed likely to be a few years prior to peak. On the cuddly side of Chablis - no shrieking acidity here - but with sufficient cut and classical aromatics (and a little hint of undigested vanilla oak). Pure, graceful and charming, like the scent of white flowers in a soft breeze. (1240 views) | | | Tasted by VlgJeff on 1/14/2023 & rated 93 points: Decanted for 30 minutes which allowed the wine to open. A clear light golden yellow in the glass. Plenty of lemon, and a fair dose of stony minerality, along with some white flowers on the nose. A medium plus mouthfeel, with a good dose of lemon curd and some green apple, along with a stony/seashell minerality, and mouth-cleansing acidity. A fine example of Les Clos that should remain attractive for several more years. (1048 views) | | | Tasted by sdchevs on 8/18/2022 & rated 94 points: Light-medium straw gold; complex nose; lime, seashells, mineral, hints of oak; medium-plus acids; deep fruit; long crisp, deep, rich citrus, stone and oak finish. 18 UC Davis scale, 94 other scales. (1361 views) | | | Tasted by DrinkerTrev on 4/21/2022 & rated 97 points: A truly great wine. Old style white burgundy with melon and all sorts of great flavours. (1462 views) | | | Tasted by vagrantone on 3/27/2022 & rated 87 points: This wine continues to under-perform because of its DIAM closure.
We weren't able to decant it, which it greatly needs at this point.
Its appearance is basically green at this point.
The closure has surely protected all of the aromas but, after 11 years, it might be time to show at least a little... (1186 views) | | | Tasted by lepetitchateau on 2/17/2022 & rated 91 points: Soft and pleasant, excellent Chablis flint just not quite grand cru depth. (1503 views) | | | Tasted by Ghoulardi on 1/27/2022: Fresh as a daisy. If I was blinded, I would not have guess this had 11 years of age on it. With air this became more nuanced, but I have to say it never gained the weight or depth I was looking for. VERY enjoyable Chablis, but not what I was hoping for from a Fevre Le Clos. Perhaps still too young, or a sign of the vintage? (1358 views) | | | Tasted by robferguson1 on 12/29/2021 & rated 93 points: Excellent (1134 views) | | | Tasted by pavel_p on 11/3/2021 & rated 91 points: Just like the 2011 Fevre Valmur opened 3 years ago, I cannot get particularly excited about the 2011 Fevre Les Clos either. This is a solid and nicely balanced Chablis but would for sure not see this as GC blind but merely as a good but not great 1er Cru.
Having had lots of premox'ed 07 Fevre GC, its however great to see the Diam being used for the GCs in 2011 as well, and consequently this wine looks incredibly young in the glass with a pale yellow and green shades. Could as well be the 2020 vintage based on the color only.
On the palate this has however a nice balance and good freshness, but is not particularly aromatic, and is not showing any of the additional depth and complexity the GCs usually get from the additional ripeness and elevage in oak, in exchange for the usual loss in tension and explosive freshness (hence I do prefer 1er Cru over GC Chablis as such). I recall reading somewhere that no new oak was used for the 2011 GC which could explain this to a certain extend. Overall a good but not great Chablis, and am not convinced this will improve as it seems ready to me now. 91 (+?) (1317 views) | | | Tasted by galewskj on 10/14/2021 & rated 92 points: Aristocrat's wine dinner (My house): Slight butter, oyster shell and nice acidity. (1558 views) | | | Tasted by rocknroller on 10/14/2021 & rated 94 points: Aristocrat's Wine Dinner (Joe & Khem's Place, Mpls): Pale green-gold color. Drank a glass over an hour plus. This is showing more high toned minerality, very steely nose, lemon zest, citrus, stone, and citrus. The palate shows that fuller body and concentration, yet is still steely like the nose, crystalline minerality, lemon, saline, lemon oil texture, and an oyster shell finish. This seemed less nuanced to start, but evolved nicely, though still should have more to offer in the future. 93+ to 94pts. (1437 views) | | | Tasted by I'd Rather Be Drinking Wine on 10/14/2021 & rated 94 points: Aristocrat's Wine Dinner at Joe's: PnP - Nose showed hay, steely minerality and some citrus notes; palate showed lots of pear, some lime, minerality and saline with a touch of toasty, buttery oak. Flavors all seemed well rounded and integrated with acidity and minerality at the forefront. A very nice Chablis that is drinking quite well now, and will likely continue to improve. 93-94 points, and drinking much better than a year ago. (1676 views) | | | Tasted by dream on 6/8/2021 & rated 94 points: Really impressive and aging beautifully with a great silky texture balanced but crisp acids. Love the flavor development here with delicious notes of mint, lime, stone fruits and chalk. The finish is taut and complex with a lick of white rocks and oyster shells. I guess Fevre under Diam cork makes a big difference as previous vintages have aged so poorly. 94+ (1328 views) | | | Tasted by DaleW on 6/8/2021: Grapefruit and lemon, seashell, good length. B+ (1020 views) | | | Tasted by DaleW on 4/20/2021: Lovely, pear and lemon, citrus blossom, saline and oyster shell. Hurray for Diam. A-/B+ (1151 views) | | | Tasted by camben on 3/20/2021: Very nice
I’d like to try some crus from others next to this
Picq would be my first look (1119 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, Sep-22, Issue #88
(Domaine William Fèvre Chablis - Les Clos Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound (8/31/2022)
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis - Les Clos Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2012: Energy, Power and Class (Aug 2013)
(William Fèvre Chablis Grand Cru Les Clos White) Subscribe to see review text. | By John Szabo, MS
WineAlign (3/12/2013)
(Domaine William Fèvre Chablis Les Clos Grand Cru white) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/9/2013)
(Dom William Fèvre, Les Clos Chablis Grand Cru White) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/8/2013)
(Dom William Fèvre, Les Clos Chablis Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2012, Issue #42, The Extremely Elegant, Low Octane and Unquestionably Outstanding 2011 Vintage in Burgundy.
(Chablis “les Clos”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis - Les Clos Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2011 and 2010 (Aug 2012)
(William Fèvre Chablis Grand Cru Les Clos White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2012, IWC Issue #163
(Domaine William Fevre Chablis Les Clos) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and WineAlign and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| 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 GrapeLes ClosChablis Grand Cru Les Clos exact outline
Les Clos is arguably the finest grand cru vineyard. Les Clos has greater density and power than the more elegant Vaudésir It is a deep and compact wine. The strong mineral core is of polished steel and this is enveloped in a luscious depth of fruit. If Vaudésir is the queen of the grand crus, Les Clos is the king. It ages wonderfully – a minimum of 10 years. It’s a large sunny vineyard, (28.39 hectares) facing south.It is quite rocky and has a higher level of limestone.
It is also a vineyard in BussièresFrance 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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