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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 35 notes) - hiding notes with no text | | | Tasted by mdvino63 on 4/20/2024 & rated 92 points: rich for Chablis, in keeping with vintage. very tasty, though not profound. knocking off a point for being not racy enough for Chablis, to my palate. (18 views) | | | Tasted by UFGators on 7/10/2021 & rated 95 points: Mature and ready. Honey, butterscotch With all the seashells and minerality you would expect from Chablis. (938 views) | | | Tasted by hoservin on 8/2/2019 & rated 92 points: Mature and distinguished. Red apple, honey, pear and lemon zest. Long finish with soft limestone notes. Well balanced. Served with fettuccine Alfredo. (1117 views) | | | Tasted by danibus on 1/6/2018 flawed bottle: Drinkable but oxidized. The white burg love/hate continues. (1672 views) | | | Tasted by hoservin on 11/4/2017 & rated 91 points: Ginger gold apple, pear, lemon and limestone aromas and flavors. Leads to a long, soft dry finish. Well balanced. Served with chicken with a spinach and cream sauce. (1616 views) | | | Tasted by danibus on 3/19/2017 & rated 93 points: Crispy, laser focused, classic Chablis. Everything I wanted - mineral, seashell, citrus. Beautifully balanced and focused. (2070 views) | | | Tasted by hoservin on 7/4/2016 & rated 92 points: Apple, melon, pear and lemon on the nose and palate. Finishes crisp and dry. Very well balanced. Served with lobster. (1837 views) | | | Tasted by Brix on 6/24/2016 & rated 86 points: Four of us drank this and all agreed that it was adequate at best. Nice mineral nose but a bit flabby and disjointed on the palate. With vigorous decanting and a couple hours of air it gained some structure but still lacked balance and linearity. I realize this note is rather at odds with others on this wine - I don't think our bottle suffered any defect, but rather was a function of a relatively warm vintage. We've enjoyed other Fevre bottlings, but this was a letdown. (2186 views) | | | Tasted by BradE on 6/13/2016: Nice to check in on this at ten years, and very nice to detect absolutely no pre-mox. This is one cool customer, that is still quite tight and linear, but is taunting in its intensity. Definitely makes me want to try another soon. (1531 views) | | | Tasted by danibus on 4/6/2016 & rated 92 points: There it is. Minerals, seashells, pear, citrus. Perfect acidity. (1468 views) | | | Tasted by hoservin on 6/19/2015 & rated 92 points: Aromas of green apple, pear, tropical fruit, lemon zest, toasted oak and limestone. Palate echoes the nose and leads to a long, dry mineral driven finish. A very pretty Chablis with good acidic balance. Paired with shrimp scampi. (1406 views) | | | Tasted by conviction buy on 6/12/2015 & rated 93 points: Another BT which half left for next day, beautiful pear nose and managed to maintain the same concentration. Wonder why this sells so cheaply... (1192 views) | | | Tasted by rikipedia on 11/28/2014 & rated 92 points: Mid yellow with a light browning rim. Lovely development with wet chalk, oyster shell and citrus notes. The palate shows vibrant, crisp acidity, a more linear palate width, quite tight, some oak notes alongside plenty of wet chalk, apple, white pear, hay, mineral and honey. Good concentration of fruit, with a long follow through to the finish, the wine is clearly classy. However, it almost feels at its peak even after only 8 years. It opened further in glass to give fennel and aniseed with more mineral so perhaps I am mistaken... (362 views) | | | Tasted by Mistress of Wine on 5/10/2014: Medium yellow with a tinge of green. Austere before aeration but then opened to reveal waves of lime, seashell and quinine. On the palate, lean but not mean with Grand Cru heft. Even better the next night with some apple and pineapple aromas. Very good. (1705 views) | | | Tasted by Steve Brickley on 1/16/2014 & rated 93 points: No premox here. Provenance good. A beautiful Chablis drinking well now with a few years left. (1840 views) | | | Tasted by rikipedia on 11/24/2013 & rated 92 points: Medium straw colour, the aromas show damp chalk, lemon peel and wet river stones.
A zesty entry with that fresh cut acidity, bone dry with chalk and mineral. Very linear and tight, the wine is all about lemon and touch of lime/grapefruit. Certainly fresh, the wine lacks richness, feeling a little Italian with that sour austere mineral acidity like a clammy wet rock cliff face. A touch dilute on the back palate for a Grand Cru, yet as the wine opened, it improved, showing some white flowers and lemon, whilst I enjoyed its precision and delineated structure. Fairly long length. (238 views) | | | Tasted by JeremyQ on 7/27/2013 & rated 92 points: Lovely balance wine, probably the best of the Fevre offerings (2013 views) | | | Tasted by hoservin on 5/24/2013 & rated 93 points: Served slightly below cellar temperature. Tropical fruit, green apple, lemon and mineral on the nose. Green apple, citrus and sea shell lead to a long, crisp, mineral-driven finish. Well balanced with good acidity. Paired beautifully with snow crab legs. (1770 views) | | | Tasted by AtoZ on 3/3/2013 & rated 91 points: Enjoyable but a bit light for grand cru. Not super memorable. (1429 views) | | | Tasted by antkorbel on 2/12/2013 & rated 95 points: This isnt a wow type of wine, but it is sensational. I've had some excellent Australian chardonnay over summer, but where this really is different is the clarity and purity on the nose. I loved it. Palate matches. Such great value compared to a similar red burgundy experience. (1363 views) | | | Tasted by MattTM on 12/20/2012: Quite restrained on the nose at first, but after some time to warm and breathe this put on a fair bit of weight. Aromas of ripe banana, sea spray, oyster shells, lemon zest, and charred oak on the nose. Nice lemon citrus on the palate, along with toasted oak, toffee, saline, and a firm showing of minerality. Long length finish ending on notes of charred oak and lemon zest. There was a sherried note hinting at some slight oxidation but it was quite minor and did not detract from the enjoyment of this wine. There's a great firm acidic backbone which brings some bite to the finish. A couple more years to help integrate the oak would do this well. Very good (1314 views) | | | Tasted by godx on 12/20/2012: Pre-Christmas get-together at 13C (Vancouver, BC): I thought this was somewhat advanced, although far from undrinkable. Mainly lemon on the nose with notes of saline, charred butter and hints of caramel/sherry. Richer mouthfeel but with solid acidity (for an ’06), nice minerality and energy on the finish. (1735 views) | | | Tasted by bambam on 2/24/2012 & rated 93 points: What a difference two years makes. This is starting to show some signs of maturity. The acid has toned down considerably and this is really smooth, inviting, and food friendly. Lemon drops and white peaches. Nice. (1739 views) | | | Tasted by BradE on 2/14/2012: This was a very good bottle. Lots of citrus going on, and already had some aged elements. Showed a distinct personality, and a good one. (1609 views) | | | Tasted by hoservin on 11/13/2011 & rated 93 points: Aromatic nose with stone fruit, mineral, subtle green apple and citrus notes; with all detectable on the palate as well. Mid-palate is classic Chablis - delicate, crisp, and sophisticated. Light-to-medium bodied. Long, soft, dry finish, dominated by the minerality. Excellent acidic balance. An outstanding wine that is maturing beautifully. Paired with chicken and artichoke pasta. (1801 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2008, Issue #32
(Domaine William Fèvre Chablis Valmur Grand Cru White) Subscribe to see review text. | The World of Fine Wine, March 2008, Issue #19
(Domaine William Fèvre, Chablis Grand Cru Valmur) Login and sign up and see review text. | By Julia Harding, MW
JancisRobinson.com (2/4/2008)
(Dom William Fèvre, Valmur Chablis Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine William Fèvre Chablis Valmur Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine William Fevre Chablis Valmur) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and The World of Fine Wine and JancisRobinson.com and Vinous. (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 GrapeValmur at weinlagen.infoFrance 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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