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|Drinking Windows and Values|
|Drinking window: Drink between 2008 and 2015 (based on 2 user opinions)|
|Community Tasting History|
Community Tasting Notes (average 16 notes) - and median of 90 pts. in hiding notes with no text
| ||Tasted by SimonG on 3/5/2016 & rated 94 points: Mid straw in the glass, light gold in the decanter. Nicely saline, mineral nose. Cool and crisp on the attack with a sense of density and weight that doesn't interfere with its cut and line. Saline and savoury with an enticing moreishness. Really good. Proper mature GC Chablis. A little left over in the decanter is still going strongly the following day, possibly even a little lighter and more lean without losing intensity. ****1/2|
So, 12 bottles drunk between 2007 and today. Three poxed, five so-so to good, four absolutely top flight. We finished on a high. (188 views)
| ||Tasted by NickM on 1/10/2016 & rated 90 points: Lovely complexity; has developed a nuttiness in its middle age. Don't keep it too much longer: I'll be drinking my last bottle soon (220 views)|
| ||Tasted by SimonG on 12/13/2014 & rated 91 points: The roller coaster continues. After a few sub-par bottles, this one was singing. Pale to mid straw, a lightly saline nose. Proper GC weight and texture, decent flavour and length, maybe not quite as intense and grippy as it could be, but really good. Proper maturing GC Chablis and a lovely pairing with a turbot. **** (693 views)|
| ||Tasted by SimonG on 3/30/2013 & rated 87 points: Decanted, and some worrying fine brown sediment with the dregs. Quite a full gold in colour. Nose initially a little adelhydic and worrying, though curiously this seems to low off and the wine isn't actually poxed but it is overly mature and tiring. A sense of sweetness to it too. Some minerality, the riper frame that GC tends to in its maturity with more than a nod towards the Côte d'Or, but also a simplicity, lack of grip and length that makes this an acceptable drink but not exciting. 10/12. Of the ten to date, three clear poxes, three or four also-rans (to varying degrees) and two or three absolutely stellar IIRC. Ho hum. I've had much better luck with the 99 Clos and both Clos and Preuses in 2000. *** (1317 views)|
| ||Tasted by SimonG on 1/16/2011: Mid to full straw. Mineral, saline, grippy minerality. A sense of richness on the palate countered by a good mineral grip on the mid-palate. Zingy. GC weight but lacks some intensity and complexity on the finish. Merely good. ***1/2 (1818 views)|
| ||Tasted by SimonG on 12/27/2010 flawed bottle: Poxed. Not completely shot but sufficient for me to give up after the first glass. (1837 views)|
| ||Tasted by SimonG on 7/7/2010: Bryan's Dinner Party Offline (The Ledbury, London): Deepish gold but slightly lighter than the 96 Rav Clos alongside. Leaner nose, though this is starting to open up just as I've finished my glass. Mineral, slightly saline. Rounder, more generous on the attack, fruit properly ripe. Shows a more classic mineral middle and finish with decent grip. Lacks a little weight and intensity of minerality cf previous bottles, possibly because not decanter or given the chance to open up as previous bottles have. Good though. ***1/2 (2316 views)|
| ||Tasted by NickM on 1/16/2010 & rated 85 points: Very hard and flinty, needs more time? (1889 views)|
| ||Tasted by SimonG on 12/25/2009: Very pale colour. Wet straw on the nose, mineral edge. Lean and clean on the palate, initially this seemed to be quite thin and lacking GC weight though by the time the bottle was finished this was starting to take on weight and gain presence. The most backward bottle yet I think, ideally could have done with an hour in the decanter. ***(*) A couple of glasses left in the bottle overnight, so, 24hrs later, revisited. Has opened up, more weight, richer, rounded fruit whislt retaining its Chablis zippiness. (1061 views)|
| ||Tasted by king-bing on 12/25/2009: Pale straw colour. Nose showed a touch of oak that i'd not noticed before. This was the best bottle I've had of this (and the last). Lovely weight and depth. Clean, lemony palate. Very refined. (1317 views)|
| ||Tasted by king-bing on 8/8/2009 flawed bottle: Oxidised (1216 views)|
| ||Tasted by SimonG on 5/7/2009 flawed bottle: Colour not advanced but a distinctly sherry-like nose and palate. (1117 views)|
| ||Tasted by SimonG on 1/9/2009: After a good bottle at The Ledbury in December I opened one over Christmas that was oxidised (pale colour but palo cortado nose and taste) I thought another was in order. Textbook stuff. GC Weight and texture, nose of mineral, essence of oyster shell, lovely lime fruit and a faint hint, I think, of oak. Really good. More complex than the Ledbury bottle. Long finish, all mineral and cold steel. ****1/2 (1111 views)|
| ||Tasted by SimonG on 12/29/2008 flawed bottle: Following a nice bottle of this at the last Ledbury Burgundy lunch I thought it might be nice to catch another bottle on the way to its prime. Well, it would have been. Poxed. Cork and colour fine, nose not too bad but palate very amontilado. Bother. (1181 views)|
| ||Tasted by SimonG on 10/24/2008: Wine Pages' Burgundy Ledbury Offline (The Ledbury): Palish yellow. Nose quite muted, slightly lactic. Decent weight, quite viscous on the finish. A bit more of a flinty, mineral nose developing. ***1/2 (1323 views)|
| ||Tasted by SimonG on 6/2/2007: Still quite pale; intense nose, minerals and lime; clean entry, good weight and itensity on the palate, mineral and lime dominated, just starting to show signs of opening up, needs a little longer I think, but the second half ofthe bottle after 12-14 hours air will be telling. Good but not great. Next day: a lot more open, starting to showed signs of slight honeyedness. Slightly fuller and coming out of its shell witout losing the weight or intensity. very good but certainly needs another couple of years or good aeration if consumed sooner. (1271 views)|
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 PreusesChablis 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.
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
# 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
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