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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 121 notes) - hiding notes with no text | | | Tasted by Gone with the wine on 7/29/2023 & rated 95 points: Pale lemon, no sign of oxidation at all. Unbelievably fresh for 23 years. Apple, pear, lemon, gooseberry, honey with typical flinty saline minerality. Also notes of cream, almond, nutmeg and some dried pineapple. Good high acidity, weighty body and super long finish. Delicious (491 views) | | | Tasted by Seth Rosenberg on 12/29/2022 & rated 94 points: Another bottle from the same batch as the 2019 bottle - bought on release from PC. Bottle is pristine with some green in the color. The nose is classic - lemon, minerals, iodine, shells - very savory minerality. Not a powerhouse - classic, perfumed and refined. Salty minerals and shells on the palate with a dollop of lemon or lemonheads. Excellent balance and grip. Again - not huge at all, but perfectly proportioned and beautiful. Saline and shells really ramp up into the long and focused finish. I love this. Might even improve with up to 5 more years based on the finish. Nose - 5-5.5/6, Palate - 5/6, Finish - 5.5/6, Je ne Sais Quoi - 1.5/2 = 17-17.5/20. (1116 views) | | | Tasted by COWS on 4/10/2021 flawed bottle: Sadly, both bottles were oxidised. On the other hand the wine is/was 20 years old and I guess I should not be surprised! (1896 views) | | | Tasted by pdr_urrutia on 6/7/2020 & rated 89 points: Good, but a little over the hill. Minerality and acidity have faded, but are present enough. Nose is nutty with honeyed notes, dried fruit, pineapple, and light saltiness. Salt is more present on the palate, but mostly richer dried fruit notes and with some juicy apple. (2132 views) | | | Tasted by chablis28 on 5/25/2020 flawed bottle: Pre-moxed! I went to the well one too many times. Bought this one six months ago from retail cellar purchase. These had been great and maybe there are still stellar btls out there, or not? (2522 views) | | | Tasted by rocknroller on 11/13/2019 & rated 93 points: Grand Cru Wines at The Kenwood (The Kenwood, Mpls, MN): Medium gold color. PNP, drank a glass over an hour. This shows a mature nose of lemon and golden fruits, white flowers, soil and stone. The palate also reflects the maturity; there is a roundness that accents the golden apple, lemon and melon notes, a little lemon oil, still some tartness while there's less acidity; wet stone and soil. Very nice and in good shape. 92+ to 93pts. (2697 views) | | | Tasted by chablis28 on 11/13/2019 & rated 93 points: Still lighter gold color at age 22 and quite pristine. Not the same level as my 2015 btls but still impressive striking a nice balance of docile fully resolved elegance and still lifted fruit. Supper tasty and none of the youth brash you find in some younger Chablis. The first btl of two acquired a few weeks ago. I'll likely drink the other next year. (2488 views) | | | Tasted by Seth Rosenberg on 5/19/2019 & rated 93 points: Medium yellow-gold. Salty and nutty, some darker notes including some oak, shells, a bit of butterscotch. The palate is saline and some golden notes, a touch of citrus, lots of minerality and some shells but w some maturity and the vintage to round it out. The oak is pretty well integrated now and gives the wine some weight and maybe a touch of creamy feel. Nice salty finish. This is good to go and drink over the next 5 years. Nose - 5-5.5/6, Palate - 5-5.5/6, Finish - 5/6, Je ne Sais Quoi - 1-1.5/2 = 16-17.5/20. (2423 views) | | | Tasted by robferguson1 on 1/31/2019 & rated 93 points: Aged but in good shape, cork was a bit suspect and came out too easily , had another bottle of this same year etc and had cork issues and was over aged, this was lovely , austere but that’s Chablis , long. (1682 views) | | | Tasted by CamWheeler on 12/20/2017 & rated 90 points: SLDS December 2017: Nutty, lemon, honey and pear aromas. Palate has some spice throughout with good acidity still showing through. In a nice spot for drinking now, with good balance and composure. Never really took on the complexity that I thought it might when I tried it young but still a nice wine. (2538 views) | | | Tasted by vagrantone on 12/12/2017 & rated 89 points: A minor disappointment...This was my last bottle and it did not show nearly as well as the last one about 2 years ago. No signs of premox, cork issues or anything else. I simply think that this wine has run its course and is firmly on the downhill slope. The aromas are less intense and there is a hint of oxidation, the mineral character is fading... (2079 views) | | | Tasted by rnellans on 11/7/2015 & rated 93 points: No hint of premox on this one. I've been pretty lucky. Love this wine. Honey and bees wax notes on the nose...very nice balance and length...in the pocket now.. (4872 views) | | | Tasted by chablis28 on 10/14/2015 & rated 96 points: My final btl of 4 acquired back in 2004. Really going to miss this wine! One of the best ever of many great btls of Chablis I've had over the years. My notes from March pretty reflect tonight's experience again. We had several great btls at the table tonight but this was likely most people's WOTN. Can't believe the pale green gold color at age 15 and the pristine condition. The perfect wine tonight with my favorite crab cakes from Oceanaire. Why doesn't everyone load their crab cakes up with lump crab! (5307 views) | | | Tasted by chablis28 on 3/23/2015 & rated 95 points: David's last btl tonight and in amazing pristine condition at almost 15yrs old. Pale green gold color. Crystalline precision, penetrating minerallity, citrus and driving acidity. This is the whole package with no signs of fading anytime soon. I have one left and may wait till its 20th Birth on 2020. Upward and onward. (5625 views) | | | Tasted by Mistress of Wine on 3/2/2015: Pristine bottle. Pale yellow. Aromas of lemon peel, stone and quinine. Oak is more apparent on the long finish, but there is enough stuffing to result in a harmonious wine. What a treat after more than 14 years. (4703 views) | | | Tasted by kevinacohn on 2/27/2015 flawed bottle: Maderized. What a terrible night of wine: three bottles opened, two flawed and one that's just not good. There was a difference of opinion as to whether or not this bottle truly was defective, but to me it's a no brainer: heat/overripe fruit on the nose and virtually no acidity or structure on the palate. This lacked the backbone of even a village Chablis, to say nothing of a Grand Cru. Quite disappointing having tasted this bottle at its best a number of months ago. Not rated. (4712 views) | | | Tasted by rnellans on 2/21/2015 flawed bottle: Premoxed. The previous 3 bottles opened have been sound...the last just a couple of weeks ago. (2400 views) | | | Tasted by acidqueen on 2/14/2015 & rated 91 points: Medium gold. Integrated harmonious flavors, stony w floral and tropical fruit notes. Getting time to drink as it was not as lively as previous bottles, but still very good. A second bottle had more butter and stone in it, and perhaps slightly more mature. Time to drink these, but very enjoyable now. (2300 views) | | | Tasted by rnellans on 1/19/2015 & rated 92 points: Elegant. Mineral, lemon and salinity. Some beeswax. Nice balance and long finish. No sign of premox. Drinking well. (2078 views) | | | Tasted by acidqueen on 1/4/2015 & rated 90 points: Not getting better and showing some age, but not any oxidization. Just not as bright as in the past. Still drinking well, flavors well integrated, and I plan to drink my last couple bottles in the next 6 months. We enjoyed it, just no wow factor. clearly some bottle variation here based on my last few notes, and this was not bad, but not one of the best. (1971 views) | | | Tasted by acidqueen on 11/23/2014 & rated 94 points: Another lovely bottle. Nicely balanced, aging well. Still time ahead so will be drinking the last 4 over the next 3-4 years. (2364 views) | | | Tasted by korum on 10/25/2014 & rated 94 points: Lovely nose of seashells and flowers. Balanced with with good acidity, a long finish and very sophisticated. Flavor intensity without weight, what I have come to think a classic Les Clos should be. I loved it! (2363 views) | | | Tasted by Mistress of Wine on 9/10/2014: Still yummy (2571 views) | | | Tasted by nskelsey on 8/27/2014 & rated 95 points: What a fantastic wine this has evolved into. This is a huge Chablis, a massive wine oozing class and complexity in every direction. So much power, so much finesse; about as complete as a white Burgundy can get. It doesn't have that fresh, vibrant, razor sharp minerality that one expects from a typical top notch Chablis. If I had tasted this blind I would probably have guessed that it was a Chevalier Montrachet rather than a Chablis, but that's hardly a negative observation! The impressive monolithic richness of the sap, balance and sheer depth of material has taken this to the highest level and is a marked transformation from the example I tasted a few years back in its youth. Sublime. (2626 views) | | | Tasted by Mistress of Wine on 8/15/2014: Another great bottle (2369 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 ClosChablis Grand Cru Les Clos exact outline
Les Clos is arguably the finest grand cru vineyard. Les Clos has greater density and power than the more elegant Vaudésir It is a deep and compact wine. The strong mineral core is of polished steel and this is enveloped in a luscious depth of fruit. If Vaudésir is the queen of the grand crus, Les Clos is the king. It ages wonderfully – a minimum of 10 years. It’s a large sunny vineyard, (28.39 hectares) facing south.It is quite rocky and has a higher level of limestone.
It is also a vineyard in BussièresFrance 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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