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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 92 pts. in 57 notes) - hiding notes with no text | | | Tasted by PJRwine on 2/9/2024: Still very youthful and needs at least 5 years, for my palate. After being open for a day and then a decant, lemon/lime on the nose and following through on the palate. Still has so much development in it and with a diam closure, will go for many years (399 views) | | | Tasted by MJReb on 1/13/2024 & rated 93 points: Evolved since the last one I had in 2022: citrus, iodine, some apple. The acidity is well integrated and much less pungent. Nice density and length. Pnp, drank it over 2 hours, good from the start. Maybe a quick passage into a carafe (2h?) could be beneficial. (563 views) | | | Tasted by jhw425 on 10/30/2023 & rated 92 points: From magnum. Medium yellow color. Tasted fairly mature but not over the hill. Good roundness and acidity.
This was actually one of the few DIAM era Fevre wines I’ve had that showed some evolution. Not necessarily a bad thing though! (732 views) | | | Tasted by Hickey987 on 4/10/2023 & rated 94 points: Amazing mix of a smooth fruity Chablis with a ton of subtle complexity. Great wine! (1066 views) | | | Tasted by Marc C on 2/16/2023 & rated 94 points: Cela faisait longtemps que je n'avais pas pris un Fèvre dans la cave, sans doute à cause d'une série apocalyptique de 2008 complètement oxydées...
C'est parti pour ce Côte Bouguerots 12, qui est issu d'une partie très pentue du grand cru Bougros.
Belle couleur paille à peine teintée par l'évolution, voilà qui rassure. Direction la carafe pour 2h pour faire disparaître une pointe de réduction.
Belle aromatique typique chablisienne, avec une pointe d'évolution florale, très légèrement miellée.
Bouche dense, fuselée tout en tension mais sans agressivité.
Très belle finale saline, impactante.
Un régal à table, ça va être difficile de ne pas enchaîner sur les autres ! (1089 views) | | | Tasted by MJReb on 10/1/2022 & rated 92 points: Iodine, lemon and apple. High acidity, pretty restrained after opening, needed air. Opened (a bit) after two hours, very good length, but not a lot of meat on the bones (until now). Still very young. (1321 views) | | | Tasted by vide on 9/18/2022 & rated 93 points: Forget the farmyard. Go straight to the forest. There is good news and bad news about this wine. And the good news is the bad news: they are coterminous. It has taken three days for this wine to lose its fat and reveal the structure behind that fat. The flavours are all there: lime, green banana, subdued butterscotch, but it is the structure, the balance between fruit and acidity, that makes this a truly great wine. And Fevre and their team do this time and again. Wonderful. (1283 views) | | | Tasted by vide on 9/17/2022 & rated 92 points: An enormous but subtle wine. Great green lift on the nose; palate has depth and some acidity. But at the moment, there is a certain fatness there that detracts from the overall structure of the wine. This is a wine that probably will be best in farmyard (where decadent fatness rules the roost), but it is not there yet. The quality of the wine is indisputable. (1191 views) | | | Tasted by acidqueen on 8/14/2022 & rated 92 points: Pale yellow. Fresh, bright saline flavors. Intense acid. Restrained fruit - green apple and lime. This tastes young and will get better. I can’t imagine trying to drink this even 5 years ago. (1087 views) | | | Tasted by soyhead on 4/20/2022: from Magnum
seashell, underripe fruit, very pure and great typicity. for those who want chablis from their chablis. (1490 views) | | | Tasted by bestdamncab on 4/15/2022 & rated 93 points: Nose of apple, pear, minerals, oyster shell, and old rose fragrance, from a magnum, same on the palate, very tasty, slightly past peak, almost mouth filling fruit, slightly oily taste, long finish, lovely aftertaste, photo uploaded. (1248 views) | | | Tasted by rsbeck on 2/26/2022: Gave two bottles to Tom C. (1093 views) | | | Tasted by Rezy13 on 2/6/2022: Super Bowl 2022 (Alpharetta, GA): Greenish lime; yogurt, green fruit, green apple, salty, mineral, fresh acids, mineral; very good; 2014 Dauvissat Vaillons? (483 views) | | | Tasted by Francophile1 on 2/6/2022: Super Bowl 2022 (Alpharetta, GA): Pop & poured straight from cellar. It needed to be about 5 degrees colder and about 30 minutes of air. Nevertheless, it is a classic expression of Chablis. Loved it. (1298 views) | | | Tasted by rsbeck on 1/12/2022 & rated 95 points: Similar to previous. Consistent performer. (1332 views) | | | Tasted by Mazy on 6/19/2021 & rated 91 points: Une pointe de réduction à l’ouverture, qui se dissipe après 15 minutes. Beaucoup de finesse et une finale saline, avec un milieu de bouche plus expansif, surtout en se réchauffant. C’est très bon et très Chablis. (1748 views) | | | Tasted by rsbeck on 6/6/2021 & rated 95 points: Similar to previous. (1454 views) | | | Tasted by rsbeck on 6/2/2021 & rated 95 points: Second bottle, similar notes. Lovely. (1486 views) | | | Tasted by rsbeck on 6/2/2021 & rated 95 points: Popped, poured, consumed over next two hours. Singing right from the pop. Such a great balance of apple/pear fruit, citrus, chalky, seashell minerality and a subtle sprinkling of pretty French Oak spice with wonderful intensity and a lingering finish. (1443 views) | | | Tasted by rsbeck on 4/22/2021 & rated 94 points: Popped, poured, consumed over next 90 minutes. Performed well right from the pop. This continues to develop positively. Integrated, graceful, weightless...lovely. (1493 views) | | | Tasted by SteelerFan on 12/9/2020 & rated 92 points: Still very youthful. Great acidity and cut. Should definitely improve further as it opens and puts on weight. (1574 views) | | | Tasted by MJReb on 11/14/2020 & rated 93 points: Opened yesterday evening, did not change on day two: lemon, grapefruit, razor blade cut, still pretty closed, iodine, salt, very long, with the next bottle I will wait another year or two. (1465 views) | | | Tasted by Somm David T on 7/17/2020 & rated 93 points: The nose reveals; sour lemons, green apple skin, green apple Jolly Rancher, lime zest to candy, pineapple juice, underripe green melon, white peach, honeysuckle, some fresh, green herbs, white spices, caramel notes, hints of vanillin, cream, steely, saline, sea fossils, powdery chalkiness, limestone minerals, grey volcanics, fruit blossoms, spring flowers, jasmine & yellow florals.
The body is; a touch waxy, full, rich, round, lush & gorgeous. Great viscosity, tangy & sour lemons, green apple skin, green apple Jolly Rancher, lime zest to candy, pineapple juice, underripe green melon, white peach, honeysuckle, honeycombs, some fresh, green herbs, white spices, caramel notes, hints of vanillin, cream, steely, flintiness, white spices, mint, saline, sea fossils, powdery chalkiness, limestone minerals, grey volcanics, river stones, tree bark w/ just a touch of sap, fruit blossoms, spring flowers, jasmine & yellow florals. The acidity is like a rushing, fresh water Colorado river. The long; gorgeous, sexy, polished, elegant, finely balanced finish is excellent wire to wire and persists minutes.
Beautiful wine & vintage. (1998 views) | | | Tasted by WoodieBayArea on 6/20/2020 & rated 93 points: really really nice and in a good spot, this was showing a bit of maturity but still had enough lift / edge to avoid flabbiness... good chablis typicity with citrus fruit slightly in the background relative to the chalk / mineral palate... would think you want to drink (assuming u are as pre-mox risk averse as I am) in the next 2-5 years (1797 views) | | | Tasted by WoodieBayArea on 5/30/2020 & rated 92 points: this time (I hadn't in the past) I only had half of this on night one, and it was Ok, but then after gassing / fridging overnight, it was much better... really good with right balance of structure (acidity) and minerals and fruit (citrus)... really good (1619 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| i-WineReview.com, Chablis (9/15/2015)
(William Fevre Côte Bougureots Chablis Grand Cru) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (3/26/2015)
(William Fevre Grand Cru Bougros ‘Cote Bouguerots’ Chablis) Subscribe to see review text. | By Mike Bennie
The WINEFRONT (11/27/2014)
(William Fevre Chablis Grand Cru Bougros Cote de Bougerots) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-14, Issue #56
(Domaine William Fèvre Chablis - Bougros "Côte Bouguerots" Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, 2013 Chablis: Living on the Edge (Aug 2014)
(William Fèvre Chablis Grand Cru Bougros Côte Bouguerots White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/13/2014)
(Dom William Fèvre, Bougros Côte Bouguerots Chablis Grand Cru White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/13/2014)
(Dom William Fèvre, Bougros Côte Bouguerots Chablis Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2013, Issue #48, The Brilliant 2012 Burgundy Vintage: The Extremely Low Yields Produce Stunning Beauty
(Chablis “Bougros- Côte de Bouguerots”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis - Bougros "Côte de Bouguerots" 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 Bougros Cote Bouguerots White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2013, IWC Issue #169
(Domaine William Fevre Chablis Bougros Cote Bouguerots) Subscribe to see review text. |
NOTE: Scores and reviews are the property of i-WineReview.com and The WINEFRONT and Burghound and Vinous 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 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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