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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 92 pts. in 121 notes) - hiding notes with no text | | | Tasted by drfloyd on 4/20/2024 flawed bottle: Oxidized (44 views) | | | Tasted by rcg62 on 2/18/2021 flawed bottle: I was hopeful at first, as I think 2 bottles out of 3 of this (bought a case on release) have been oxidized. The few good ones have been superb. But yeah, some oxidation. In fairness, now we’re at 15 years. Not undrinkable but why bother. (1875 views) | | | Tasted by jbaron on 12/13/2020 & rated 93 points: Slightly aged at age 15 but has generally held up well. Good nose, very good length, and a mouth that still shows distinct flavors, so good there too. Still tastes of rich Chabis so good there as well. (1770 views) | | | Tasted by drfloyd on 6/29/2020: Soft wet stone notes on the nose - minerals and light lemon - honey. Salt and minerals across the palate - long, juicy finish - solid and has aged well. Acidity surprisingly present given a warm-ish year - enjoyable. (1995 views) | | | Tasted by hargy on 5/19/2020 & rated 87 points: at least this was drinkable! - very buttery with little acidity to balance - not bad but would drink soon (1996 views) | | | Tasted by connorpc on 4/16/2020: Sour. Undrinkable (2062 views) | | | Tasted by sababa1022 on 3/31/2020 flawed bottle: Sour. Undrinkable (1228 views) | | | Tasted by UFGators on 12/15/2019 & rated 92 points: A little past it’s prime but still beautiful (1382 views) | | | Tasted by MissHighwater on 11/25/2018 & rated 87 points: Slightly oxidised on the nose and lacking fruit on the palate (1673 views) | | | Tasted by Bruce 1er on 11/4/2018 & rated 88 points: 2d or 3d bottle tasted. Basically down to minerals and acid, as the fruit is all but gone. But still good with food, e.g. cheese or a hearty pate. (1479 views) | | | Tasted by SimonG on 10/6/2018 & rated 95 points: Pale to mid straw. Clean and lovely from the off. Combines the richness of the Les Clos with the minerality and line of the Bougros C de B (both drunk a couple of evenings previously). The best of both worlds and the best of the three wines. Serious, proper GC weight, dense but finely textured, and then mineral with some salinity and lovely line and cut. Persistent through the finish. Wonderful. Also shows well, cleanly and consistently from the start without flirting with over-ripeness or over maturity ***** (1716 views) | | | Tasted by wendt on 9/6/2018: Good (1636 views) | | | Tasted by swyang on 6/25/2018: An absolutely beautiful wine in perfect spot to be enjoyed, especially in summer time. Gorgeous complexity of iodine, super dry and pure mineral, citrus fruits, honey, leather and slightly saline. Well, as you can see this bottle is transparent yet full of details, uplifting and yet coming back with a long, long after taste. One could only hope to have this quality of wine everyday but then maybe it would be dreaming of an unrealistic utopia Very nice indeed and making me sip until the very last drop in the glass. Cheers, (1723 views) | | | Tasted by Burgundy Al on 6/16/2018 & rated 93 points: Starts out with lots of ripe apple, nicely fresh for its age, particularly given that many 2005s have matured so quickly. Very impressive concentration and length. Chablis mineral textures come through nicely on finish. (1713 views) | | | Tasted by Greg Pierce on 2/17/2018: Fantastic wine. A bit of tropical fruit along with the more citrus and mineral elements. Somewhat bigger than the 05 Dauvissat Preuses that I drank along side. (1593 views) | | | Tasted by BradE on 1/24/2018: Not tasted by me, but Diane and team liked it. (1720 views) | | | Tasted by hargy on 12/27/2017 flawed bottle: oxidised! that makes three out of three and that does not include the 2004's (1450 views) | | | Tasted by Musigny1955 on 10/1/2017 & rated 91 points: {Case purchased on release; forgotten, just opened; perfect fill} Rich, mature Chablis, probably best with rich fish or other seafood; Preuses elegance and floral elements are there as well as the ripe rich flavors of the year and time. Would drink over the next 12 months, say end of 2018, for my palate but may hold a few bottles to try when 18-20 years old. (1783 views) | | | Tasted by hargy on 8/15/2017: two bottles - both oxidised (1729 views) | | | Tasted by Parrish02 on 5/31/2017: Of 3 bottles opened over the last 6 months, one was heavily premoxed, one was somewhat premoxed and the other was glorious. On the upside, the premoxed bottles make great cooking wine. A great bottle merits mid 90's rating and exhibits that distinctive Les Preuses profile. (2022 views) | | | Tasted by AudunG on 3/11/2017 & rated 84 points: Aromas of wet wool, oxidized apples and butter malt. Lacks freshness. Tired. Maybe a bad bottle. (2273 views) | | | Tasted by jsebiri on 2/6/2017: This needed an hour to open up , after that this was excellent . (2256 views) | | | Tasted by scamhi on 8/14/2016: fantastic bottle bright acidity nothing over ripe about this vintage. Lemony mineral and a chalky sea shell quality (2984 views) | | | Tasted by Dale M on 5/8/2016 & rated 94 points: No premox, this had a great showing last night. Not a wine of specific fruit descriptors, this won the day over with a rich, mineral attack that avoided being exotic (like a few 06's I've had) but pressed on with a caressing mid palate presence. The momentum continues the more sips one takes, sea breeze and subtle spearmint traits appear, and the clear pedigree of the Preuses is obvious on the very long finish. My best guess is this at peak, but should hold at least 5 years, maybe 10 if the bottle is sound. (3207 views) | | | Tasted by Louvin on 4/22/2016 & rated 94 points: Good to get a perfect wine. Not 100pt but in great condition, light color, nicely honeyed with viscosity lingering for a long finish. Crisp with lemon notes. Just super. (2757 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (2/17/2010)
(William Fèvre, Les Preuses Premier Cru Chablis Blanc) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/2/2007)
(Dom William Fèvre, Preuses Chablis Grand Cru White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/2/2007)
(Dom William Fèvre, Preuses Chablis Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text. | The World of Fine Wine, March 2007, Issue #15
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Login and sign up and see review text. | By John Gilman
View From the Cellar, Nov/Dec 2006, Issue #6, The 2005 Burgundy Vintage : Great Reds and Pleasant Whites
(Domaine William Fèvre Chablis “les Preuses”) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (11/1/2007)
(Fevre William Chablis Les Preuses) Nice aromas, more concentrated and wide. Very long - I like! |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and The World of Fine Wine and View From the Cellar and Burgundy-Report. (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 PreusesChablis Grand Cru Les Preuses: The vineyards are on an exposed southwest facing slope dominating its Grand Cru neighbors. The soil is a mixture of marl and chalky Kimmeridgian.
Les Preuses covers 11.80ha and sits above Bougros on a gentle slope (bar one location which is fairly aggressively steep and stony). The topsoil is deeper than the rest and was regarded 2nd rate for this reason pre-1930. The rock is fractured and allows for very good drainage. The resulting wines have flesh without heaviness and of course minerality.
On weinlagen-info
France 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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