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 Vintage2012 Label 1 of 18 
TypeWhite
ProducerDomaine William Fèvre (web)
VarietyChardonnay
Designationn/a
VineyardMontmains
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis 1er Cru
UPC Code(s)3443620007559

Drinking Windows and Values
Drinking window: Drink between 2015 and 2022 (based on 9 user opinions)
Wine Market Journal quarterly auction price: See Domaine W. Fevre Chablis Montmains on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 20 notes) - hiding notes with no text

 Tasted by CWilliam on 11/27/2015 & rated 92 points: Great with Turkey - didn't take notes but enjoyed and would buy again. (438 views)
 Tasted by tinybubbles on 11/4/2015 & rated 89 points: Green apple, white flowers, lime and mid-weight acids. Consumed with tuna burger (606 views)
 Tasted by JOsgood on 5/28/2015: Tasting at Bouchard in Beaune - Nice cut and focus. Classic Chablis. (1268 views)
 Tasted by willthethrill on 1/30/2015 & rated 88 points: Truly awful. (1209 views)
 Tasted by Drinking Trees on 12/1/2014: Close nose, with notes of passionfruit, lemongrass, and almond. Smooth, lean mouthfeel, with flavours of mineral water, passionfruit, lemongrass, and lime leaf. (1250 views)
 Tasted by Lexsolis on 9/22/2014 & rated 89 points: Tasting @ Fevre in Chablis (1079 views)
 Tasted by Man in Black on 7/25/2014: The wine is clear and bright with a pale lemon-green colour and presence of legs. The nose is clean and developing, showing medium+ intensity aromas of white pepper, green apple, lemon peel, neutral yeast and hints of fresh peaches. The wine is dry in the mouth with a medium+ refreshing acidity. It has a medium alcohol and a medium body. It has medium+ intensity flavour of white peper, lemon peel, neutral yeast, fresh peaches and green apple. The finish is medium.

It is a very good quality wine that shows very well its typicity, it has a nice fruit concentration well-balanced by the acidity. However the finish could be longer. Can drink now, but it has enough acidity and fruit concentration to develop more complex tertiary aromas over the next 3-5 years. (1284 views)
 Tasted by Cote d'Or on 7/24/2014: Tasted over 2 hrs
-translucent almost glowing pale yellow with green tint
-a little reduction funk,
-very sappy and somewhat creamy with just med acidity, on the simple side but good length, ripe yellow fruits and stone, more expressive as it warms in the glass
-unmistakably Chablis with a creamy ripeness of the vintage, very approachable now (831 views)
 Tasted by KVM on 5/21/2014: Lemon, lees nose. Lemon, sweet mineral in the mouth. A little puckering at the finish. (867 views)
 Tasted by KVM on 5/9/2014 & rated 88 points: Pale yellow. Lemon, wet slate, oceanside. Good intensity of appley fruit. Sweetish. Acid is sufficient. Whiff od SO2 detracts. (727 views)
 Tasted by Ben Christiansen on 3/1/2014: A brioche Montmains, intense and driven. (892 views)

Professional 'Channels'
By Antonio Galloni
Vinous, 2013 Chablis: Living on the Edge (Aug 2014)
(William Fèvre Chablis 1er Cru Montmains (domaine) White) Subscribe to see review text.
By Antonio Galloni
Vinous, 2013 Chablis: Living on the Edge (Aug 2014)
(William Fèvre Chablis 1er Cru Montmains (domaine)) Subscribe to see review text.
By Julia Harding, MW
JancisRobinson.com (1/13/2014)
(Dom William Fèvre, Montmains Premier Cru Chablis 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 “Montmains”- Domaine William Fèvre) Login and sign up and see review text.
By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis "Montmains" 1er 1er Cru White) Subscribe to see review text.
By Allen Meadows
Burghound, October 2013, Issue #52
(Domaine William Fèvre Chablis "Montmains" 1er (Domaine) 1er Cru White) Subscribe to see review text.
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.
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and View From the Cellar and Burghound. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

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

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

 
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