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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by JohnRachelWine on 7/10/2020 & rated 88 points: Color: pale straw with tints of green, full drapy legs
Nose: pineapple, pear, lemon rind, melon
Palate: chalky, white flower, white pepper,
Mouthfeel: very soft, low acidity, fairly long finish (845 views) | | | Tasted by Steveleslie on 7/29/2017 & rated 93 points: Stunningly classic Chablis, crisp lime and saline characters with good mid-palate weight and structure, just starting to come around in July 2017, but it has a great future. Crisp apple, smokey and shellfish texture and taste, lovely mineral texture and weight. (2263 views) | | | Tasted by AnonymousCoward on 10/18/2016 & rated 91 points: Straw coloured. Citrus and minerality on the nose and palate, with floral hints. Great Chardonnay. (2794 views) | | | Tasted by Ramberg on 9/20/2014 & rated 90 points: Young nose with yellow apples, pears, citrus fruit, white flowers, nuts and minerals.
Palate reflects the nose, with good length and young tart fruit, good acidity with a medium + finish showing some white pepper.
Good Chablis, that can benefit from another year in the cellar. (5162 views) | | | Tasted by rjonwine@gmail.com on 3/12/2014 & rated 90 points: Very light yellow color; appealing, tart pear, tart apple nose; tasty, tight, tart pear, tart apple, mineral palate; medium-plus finish (371 views) | | | Tasted by lwt on 10/18/2013 & rated 88 points: Citrus on the nose and palate, dry body and finish; minerality as expected of a Chablis. And yet I think I preferred the generic Chablis from the same producer which had an element of freshness that was somehow missing here. Slightly underwhelming as I had quite high expectations after tasting the 2011 William fevre Chablis previously. (5537 views) | | | Tasted by Ludwig Beethoven on 9/26/2013 & rated 90 points: Medium lemon appearance. Citrus and tropical fruit with quite marked oak. Smells to me very like a village Burgundy (C-Montrachet?) with all the oak.
In balance, but I wouldn't wait longer for this. (4922 views) | | | Tasted by pavel_p on 8/29/2013 & rated 90 points: Pale yellow. Am surprised by the amount of fruit immediately upon opening, later the palate tones down a bit, and while it retains a medium oiliness, it is much less sweet than the usual new world Chardonnay. Very nice balance with some citrus without having too high acidity. After a while in the open bottle, a nice stony finish of medium length. Nice Chablis and am looking forward to trying some of the more expensive Fevre's. 89-90 (4552 views) | | | Tasted by JonnyG on 7/12/2013 & rated 87 points: A bit ephemeral, no signs that it will improve with age, but did complement a lobster salad. Notes of citrus, white pepper and a touch of salinity. (3435 views) | | | Tasted by eoinhharkins on 6/23/2013 & rated 90 points: Nice nose of citrus, apple and pears, fruit shows quite well on the palate with decent minerality and crisp acidity (1932 views) |
| By Antonio Galloni
Vinous, Chablis 2012: Energy, Power and Class (Aug 2013)
(William Fèvre Chablis 1er Cru Montmains (domaine) White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/9/2013)
(Dom William Fèvre, Montmains Premier Cru Chablis 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 “Montmains”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis "Montmains" 1er 1er Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Domaine William Fèvre Chablis "Montmains" 1er (Domaine) 1er Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2011 and 2010 (Aug 2012)
(William Fèvre Chablis 1er Cru Montmains (domaine) White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (3/12/2014)
(Domaine William Fèvre Chablis 1er Cru Montmains) Very light yellow color; appealing, tart pear, tart apple nose; tasty, tight, tart pear, tart apple, mineral palate; medium-plus finish 90 points |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and View From the Cellar and Burghound and RJonWine.com. (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 GrapeMontmainsFrom wine-searcher: https://www.wine-searcher.com/regions-chablis+montmains
On weinlagen-infoFrance 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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