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 Vintage2006 Label 1 of 11 
ProducerDomaine William Fèvre (web)
VineyardLes Preuses
AppellationChablis Grand Cru
UPC Code(s)3443620120012

Drinking Windows and Values
Drinking window: Drink between 2009 and 2017 (based on 13 user opinions)
Wine Market Journal quarterly auction price: See Domaine W. Fevre Chablis Les Preuses on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 56 notes) - hiding notes with no text

 Tasted by BurgAndy on 6/29/2015: Rockstar juice. Crisp pear and yellow apple, saline, seashell, acid, stone. Powerful and youthful. This maintained its structure and balance over two days without missing a beat. Impressive. Very un-'06. Recommended. (45 views)
 Tasted by JonAllen on 5/16/2015 & rated 91 points: very nice, had the acid to balance but the tension was gone and Tiff noted a discernible caramel flavor (which we think of as bottle age / mild oxidation)... i'm not surprised given it was 2006, it wasn't to point that I didn't enjoy it but we will drink up asap on this wine, one btl left (306 views)
 Tasted by thomaskeil on 4/9/2015 & rated 92 points: Workshop Faculty Dinner (My House, Denver, CO): Lemon skin in color. Nose offers up lemon curd, apple, wet stones and floral notes. Fruit weight is a bit heavy for a Chablis but its creamy texture is cut nicely by chalky mineral and acid. This is not a tense wine, rather leaning towards depth of flavor and penetrating length. I was at first worried about the pair to this sushi-like octopus dish, but the acidity made the weight seem light enough and let the flavors match extremely well. (521 views)
 Tasted by DoubleMagnum on 12/26/2014 & rated 95 points: Too bad there's no "I Love it" button. This truly exemplifies what Grand Cru Chablis should be. Creamy, chalky, mineral and yet with great acid to balance out the weight. Oak is masterfully used. Finish is dry, chalky again and long, very long. Magnificent effort. (969 views)
 Tasted by Anonymous on 8/29/2014: Lucky, great bottle, fantastic wine (1483 views)
 Tasted by mhudes on 6/1/2014 & rated 94 points: Grand Cru Chablis! Floral nose along with white nectarine. In the mouth, some stone, yet lemony and even a bit of tropical fruit. It certainly has minerality, but more fruit than I expected from Chablis (which I liked). Very nice finish. (1810 views)
 Tasted by BurgAndy on 3/13/2014: Outstanding right out of the gates. Yellow fruit and saline on the nose followed by bright, flinty white and yellow fruit, mineral, and shrimp shell on the palate. No discernable '06 fat. Reminds me of cru Meursault. Would go well with food. Certainly drinks like a grand cru should. (1990 views)
 Tasted by N.Bonaparte on 2/23/2014 & rated 94 points: Same notes as before. The longer it's decanted the better. This still isn't in perfect balance but it will arrive within next couple years. Finish is one of the best ones that I can recall. Great wine! (1899 views)
 Tasted by tantotinto on 1/28/2014 & rated 93 points: Outstanding again this evening. Note of a year ago still applies. "Great nose of mineral, oyster shell, lemon and a sweet floral note. It took me a long time to stop sniffing and take a sip. The nose was that good. Flavors of white peach, lemon, wet stone and ocean. Medium weight, creamy smooth and good acidity". Maybe a bit more weight on it now but not much. (1683 views)
 Tasted by Jozefs on 1/27/2014 flawed bottle: poxed (1242 views)
 Tasted by N.Bonaparte on 11/9/2013 & rated 93 points: Opened for about 30 min. Medium body with good balance and a 45 second finish. This is outstanding. (1311 views)
 Tasted by hoservin on 10/12/2013 & rated 93 points: Pretty nose of apple, pear, lemon peel, sea shell and honeysuckle. Apple, citrus and mineral notes on the palate, lead to a very long, crisp, dry finish. Excellent acidic balance and mineral characteristics. A beautiful wine that is sharp and precise. Paired with lobster rolls. (1055 views)
 Tasted by Bellissimo on 11/10/2012: PnP, had friends over for dinner. Didn't take detailed notes, general impressions follow. Lemon, tropical, minerals, slightly floral. Nice acids on the finish. (2362 views)
 Tasted by tthomas on 10/19/2012: Very light gold. Nose of yellow fruit, stones, flowers and some hazelnut at the end. Ripe yellow and white fruit with some tropical and citrus notes. Med body with a long, persistent mineral finish. Medium ripe round flavors with good acidity to keep things focused. This is drinking nicely right now. (2382 views)
 Tasted by tantotinto on 8/12/2012 & rated 93 points: Consistent with last note. It is going to be a sad day when we finish our last bottle of this one. (2786 views)
 Tasted by Diane (LI) on 7/7/2012: Solid showing with minerality, light citrus, and decent acids. We drank this with oysters on the half shell, and I would have liked a more laser like cut I get in most vintages - just not this one. (2815 views)
 Tasted by drfibb on 7/2/2012: Bit oily at first. Had with trader joes mushroom pizza. Dusty. Not much on the nose. Crisp finish. Pretty good but a bit thin (2571 views)
 Tasted by Paul S on 6/15/2012 & rated 93 points: Dinner with Monthly Group at Sichuan Dou Hua (Sichuan Dou Hua, UOB Plaza): This has been a consistently excellent Les Preuses. Unlike Les Clos or Valmur, Grand Crus that can sometimes lead one to think about the Cote d'Or in big, ripe vintages such as 2006, Les Preuses is almost always the epitome of Chablis. This bottle was no exception, from its lovely nose, where cream and white fruited notes were wed to wonderfully savoury aromas of mineral, seashell and wet earth, to its effortless, almost zen-like palate, where licks of wet stone and chalky mineral, green apples and white fruit all came together in a lovely study of understatement. The fleshiness of the 2006 vintage was there in its creamily textured depth, as was the tensile strength and energy of the terroir, with its bright, lemony acidity. Yet this was so well-integrated and brilliantly put together a wine that one blink and you would have missed that. It just went down so very easily with the food that we had. In fact, after the rather more tropical, fruit-forward showing on the last bottle, I thought that this was somehow more Chablisienne in its subtler tones. It was only on the finish were the wine was rather more expressive, tailing away in an attention grabbing streak of bittersweet minerality nestling amidst fleshy white fruit. Lovely stuff. It seems to be improving too. It will be a wonderful drink in a few years' time if pre-mox does not claim it. I am guessing peak drinking will come somewhere in three years or so. (2171 views)
 Tasted by LWI on 5/7/2012 & rated 92 points: Nuts, seaweed, mature fruit, some cured ham; mature in the mouth as well, yet still tight. (1924 views)
 Tasted by tantotinto on 3/7/2012 & rated 93 points: Great nose of mineral, oyster shell, lemon and a sweet floral note. It took me a long time to stop sniffing and take a sip. The nose was that good. Flavors of white peach, lemon, wet stone and ocean. Medium weight, creamy smooth and good acidity. Full for a Chablis but no complaints. There is very little not to like about this wine. I will probably hold our remaining bottles for awhile but it will be difficult to stay away for long. We had this with grilled scallops in an orange buere blanc sauce and it was an excellent match. (1950 views)
 Tasted by Paul S on 1/28/2012 & rated 93 points: Dinner with Monthly Group at the Laws (Gallop Green): A really good wine, but once again, rather an unusual Les Preuses. While it is usually amongst the most linear and minerally of the Chablis Grand Crus, and indeed of the Fevre line-up, the 2006 drank more like a Cote d'Or Burgundy with its ripe fleshiness than a Chablis. It had a lovely nose though, with sweet motes of vanilla and cream, fleshy pear and melon notes, a bit of peach at the background, and just a hint of sea-salty, saline mineral notes that hinted at its origins. I thought it may have been a 2006 Les Clos on that nose before taking a closer look at the bottle. If anything, the palate was even more atypical. It had a lovely fleshy feel to it. Again, not altogether classic Chablis with all that luscious white fruit from the attack moving into lemon curd flavours on the midpalate, but this was undercut by a wonderful juicy acidity and a nice bed of minerality pulling away at the finish. Very yummy. This had lovely depth wed to effortless poise, focus and balance. I really enjoyed this. While good now, it should continue improving over the next few years too. (2408 views)
 Tasted by ewineguy on 8/16/2011 & rated 92 points: When I got home I was surprised to smell some incredible aromas coming from the kitchen. Devin had made Chicken Cordon Blue and a tomatoes avocado farm cheese melted across a slice of French bread starter. Wow. The only thing I could add to this great meal would be a nice bottle of white wine. I chose a 2006 Domaine William Fèvre Chablis Grand Cru Les Preuses. To my surprise, I did not even have it to my nose before Devin started nailing the descriptive. She picked up a subtle floral on the nose and peaches. In the mouth, she said peaches buttery a little minerals but a fresh crisp feel and taste. I added a nit of nut like macadamia, but Devin did not agree. Who is going to mess with the cook. What a great meal. (2509 views)
 Tasted by Diane (LI) on 7/13/2011: Seems to be adding weight and crispness. Good acidity with hints of citrus. The wine I chose to accompany 2 lb. lobsters. (2771 views)
 Tasted by tooch on 5/23/2011 & rated 93 points: Thought this showed a bit better than the bottle I had In April. Just love the nose - driven by wet stones, white flowers, subtle tangerine and oyster shells. Palate is so precise with meyer lemon, lots and lots of minerals and spring flowers. Incredible length on the finish with close to perfect balance. (2879 views)
 Tasted by tooch on 4/9/2011 & rated 91 points: Fevre Grand Cru's & 1964 Piedmont Dinner (Ian's House): While not as precise as the 2005 Fevre Cote Bouguerots drank alongside, this was very nice. It had an appealing density that showcased layered citrus, herb and brine tones. The palate was a bit fat, lacking the brisk acidity that I always love, but it's flavors were seamlessly integrated and on point. Finish was smooth and long. (3198 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Domaine William Fèvre Chablis Les Preuses Grand Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2008, IWC Issue #139
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
The World of Fine Wine, March 2008, Issue #19
(Domaine William Fèvre, Chablis Grand Cru Les Preuses) Login and sign up and see review text.
By John Gilman
View From the Cellar, Mar/Apr 2008, Issue #14, A Second Helping of 2006 Burgundy
(Domaine William Fèvre Chablis “les Preuses”) Login and sign up and see review text.
By Julia Harding, MW
JancisRobinson.com (2/4/2008)
(Dom William Fèvre, Preuses Chablis Grand Cru White) 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 Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine William Fevre Chablis Les Preuses) Subscribe to see review text.
By Richard Jennings
RJonWine.com (1/9/2009)
(Domaine William Fèvre Chablis Grand Cru Les Preuses) Pale yellow color; floral, lemon honey and vanilla nose; tasty, poised, elegant, ripe citrus with a floral note and touch of honey; medium-plus finish  93 points
NOTE: Scores and reviews are the property of Burghound and Vinous and The World of Fine Wine and View From the Cellar and JancisRobinson.com and RJonWine.com. (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.


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 on Appellation America

Les Preuses

Chablis 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.

The outlinehttp://www.weinlagen-info.de/?lage_id=2175


Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)


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


Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)

Jon Rimmerman: "2014 is a return to the titillating terroir punch that is only delivered in the 1er and Grand Cru vineyards that dot the slopes and hillsides of Chablis. The 2014 wines in most of Chablis are so reflective and elegantly mineral-drenched that its hard not to glug them straight away (Beaujolais had a mostly similar result in 2014 after 2012/2013 examples that were largely disappointing).

In Chablis, 2014 is the finest vintage since 2010 and it is somewhat of 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.

As more and more in Burgundy are trying to curtail the thickness in their wines (from heavy new wood/malo/stirring) in favor of more transparent and lithe structures (with equal levels of fascinating material and intrigue), it can be said that the material itself must stand the test of time, not the textural impression left by the winemaker. That does not mean all texture is lost - quite the opposite - but the texture is natural and 'of the vintage' not 'of the winemaker'."

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