Felt young on opening, as the freshness of the citrus fruit and pear were still very much present. Ripe green apple sweetness shows on the mid palate and leads to a clean, lightly creamy finish.
A perfectly stored bottle.
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Excellent clear, gold/yellow; nose just a bit muted, initially with a slight shrooms/musty note which turns to wet chalk, pear, subtle green component, slight bruised apple note; on the palate, super-concentrated flavors with a somewhat broad attack, but then focuses into mature green apple notes and becomes very structured, precise, clean, and very long with lemon notes in all its forms (curd, meyer lemon, lemon tart) and typical Chablis chalk. Really gorgeous although maybe at its peak 2 years ago? Still very strong and should last another 2-3 years in a similar state. Home w/chicken
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Served alongside the '10. Darker in color. Certainly advanced but very drinkable. Baked apple, creamy. Soft on palate...lacks the freshness of the '10.
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deep gold. Best Fevre. minerals, green herbs, more weight and viscosity with time in the glass. lime, honey, hay. rich texture. slight oxidative note adds to complexity
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Yellow-green with a touch of gold; old pie crust, crushed rocks, chalk, slight apple, apple skins, button mushroom, lemon, lentil, very slaine, mineral; Super fine, silky in mouth with excellent balance and intensity; ripe on the attack, chalky long finish. This was very good, but just a bit too subtle, very fine, really nice, almost 93. Maybe it's in a slight dumb phase. Blind at home and then before dinner w/MD.
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14K gold color. Fully mature and rich nose of golden delicious apples, seashells, saline and lurking petrol. Expansive across the palate, dominated by yellow fruits, petrol and broad minerality toward the full, viscous and balanced finish. Sort of in a leonine repose right now, and the visible community drinking window to 2019 feels about right. You know how good a white is when it's every bit (or more!) engaging at room temp.
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Providence: Always difficult directly following Champagne, this was still somewhat tight and youthful. It opened up to show crushed rocks, limestone minerality, white peach and lemon skin; very mineral, with vibrant acidity, very intense with a medium to medium plus body--not a rich creamy or honied GC as some chablis tend to evolve to over time; it was noted it had a subtle hint of vanilla/lemon curd showing slight oak treatment. Wonderful with the sashimi red tuna with subtle spices and a light cream underneath. Still could be put away for another 3-5 years or more. Just give it lots of time to open up if opening now.
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Definitely ready on the basis of this bottle indeed possibly tiring. Very Fevre Grand Cru and as consequence not 'classic' Chablis. Full, rich, good with food but rather more Meursault Premier Cru than Grand Cru Chablis. Not quite to my taste........
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The 2004 Domaine William Fèvre Chablis Grand Cru Bougros is light pale lemon in colour with a beautifully attractive nose of fresh cut green apples and gentle pears, slight floral characteristics and undeniable minerality alongside an underlying salinity.
Extremely soft entry that coats the mouth with fresh cut green apples. Very 'fluffy' texture from entry to mid-palate. A firm acidity that surprises one on the mid-end palate slashes through the wine and break the mid-palate 'fluffiness', creating great character and prolongs the wine for a persistent medium(+) finish. Acidity is definitely the star here; keeping the palate profile playful and interesting, and prolonging the wine for a brilliant finish. Impeccable integration and balance.
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Sean's Birthday 2012 (Imperial Treasure, Great World City): This was a stunning Chablis. The table was split between this and the 2004 Raveneau Montée de Tonnerre on the same flight, but I much preferred the Fèvre. Opened three hours before serving, it was singing when we got to it. This had a classically Chablisienne nose, with waves of chalk, flint and seashell lapping against a core of fleshy white fruit aromas. The palate was brilliant. While lacking the raw power of the Raveneau, it showed instead a wonderfully effortless elegance in the way its supple acidity wound through lovely flavours of sweet apples and ripe lemons, with lots of flinty minerality racing through its fruity depths. I thought the balance and precision on this was just incredible - it almost danced across the mouth with a tension and nervosity that would make a great Mosel Riesling proud. There was a ton of flint and bits of spice littered amidst the white fruit, especially towards the chalk and seashell-laden finish that stretched out into the distance. This was a beautiful Chablis, a complex, compelling marriage of strength and grace, and a real joy to drink. For all its qualities though, it was still incredibly food friendly - this is a wine that could grace any meal. Absolutely brilliant stuff in a very nice place for drinking now.
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note to myself: always keep your Chablis Grand Cru for at least 8-10 years and they will give you a fantastic experience. This is a great wine, so smooth and silky on one hand and layer after layer with taste on the other, flowers and citrus in a per fect mix.
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Stunning Chablis! This is really good stuff. I can’t recall I’ve ever had a wine with so much flowers on the nose? It’s like walking on a summer field full of flowers that just has blossomed. It evens tastes flowers! A beauty, clean and complex, with several layers of citrus/lemon, some lime, chalk and minerals and a nice acidity to balance it all. It’s a very light Chablis this one, perhaps not showing the dept and weight you usually get from GC, but it’s so beautiful and fragile so that’s actually nothing negative at all. No signs what so ever of any premox. Simply an outstanding Chablis. 93 +
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A fantastic wine with a fantastic seafood soup. The combo was a tremendous experience. As discussed during the dinner. Chablis are quite often opened to soon.
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Fresh and clena with excellent lemon curd, citrus, marzipan and seashells. Clena and veyr well balanced with integrated beautiful wood, no sign of PMox. Great mouthfeel with purity. Drinking very fresh and at peak. Easy to drink. Lovely. 92 pts
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I'd describe this wine as poised and demure at this point. Not especially concentrated or intense. Still plenty of acidic spine, but in a refreshing, mouthwatering way that is not harsh. "Linear" is a fair description and this wine will probably be better in a few year, but was a great foil for seafood dressed with lemon, oil, shrimp broth, and chervil.
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Work Wine Tasting - Vintage Pairs (Home): Pale. Quite linear and restrained at present. Some sea and mineral notes; mid weight and reasonably positive across the mid-palate, but lacking some bite and intensity. Slightly curious one this. Nothing wrong with it but not showing the intensity and weight that I'd hope for with GC. Served against a 2004 Montmains (non-domaine) it was very very similar, in fact the Montmains seemed to show a little more dry extract and intensity. After 48hours open it didn't really show any development (and no deterioration) or added complexity. Not sure whether this has what it takes really. ***
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I had brought this as a back-up for the Clos and it’s a good thing I did. Opened and served right away. Upon first sniff I knew we had a winner here (no premox) with beautiful notes of seashells, lemon, some riper stone fruits and minerality. Lean, compact and energetic in the mouth with great acidity. Based on this bottle this wine needs at least 3 more years to show its full potential but that’s if you want to roll the dice with premox. Excellent. 92+
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Chablis and Champagne 19-22.09.2011; 9/19/2011-9/22/2011: Caramel butter scent; the palate developed over 2 hours from a rather bitter tightly-wound minerality to a virile, massively concentrated broad muscle-bound Chablis GC (the texture and body of a Puligny, but the unmistakeable strong balancing acidity of Chablis). Great wine, not showing its full potential this evening (and suffering from being served with a weird cornucopia of warmed-up deep-frozen dishes at the nice hotel/inferior restaurant "Le Marius" in Les Riceys). Needs another 4-5 years. 91P(+)
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Light golden in the glass. Apple, stone, cucumber on the nose. The wine was smoothe, light with hints of butter. Overall well balanced fruit and acidity. Highly enjoyable.
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Burgs at Heidi's: The color is pale yellow. The nose is very expressive, giving lemon, apple, freshly cut grass and mineral. The taste is vibrant with tons of flavor, nice weight, a nice dose of acidity and good flavor expansiveness. If anything, this shows a little more of a carmel flavor than I remember from previous bottles. The finish is long and satisfying. Overall an excellent bottle of wine.
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Dinner at Chris Palm's: The nose gives a lovely expression of lemon, citrus and mineral. On the palate this just bursts with flavor. A controlled dose of acidity keeps this lively in the mouth. Good length on the finish. I found this to be very impressive and showing well.
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Very pale yellow color. Wonderful classic Chablis with lots of flinty, chalky, minerally green apple fruit and notes of crushed seashells. There is wonderful ripeness here but one is not drawn to the ripeness per se as the electric acidic spine keeps all in good, tingling balance. Five hours after being Audouzled this wine really sings, showing immense power and depth - like a Bâtard of Chablis - but good finesse and elegance as well. I really like this vintage in Chablis ..... another success for Fèvre and one to put away in the cellar after trying once.
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3/29/2024 - SH Wu Likes this wine: 92 Points
Felt young on opening, as the freshness of the citrus fruit and pear were still very much present. Ripe green apple sweetness shows on the mid palate and leads to a clean, lightly creamy finish.
A perfectly stored bottle.
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5/27/2023 - peternelson Likes this wine: 92 Points
Excellent clear, gold/yellow; nose just a bit muted, initially with a slight shrooms/musty note which turns to wet chalk, pear, subtle green component, slight bruised apple note; on the palate, super-concentrated flavors with a somewhat broad attack, but then focuses into mature green apple notes and becomes very structured, precise, clean, and very long with lemon notes in all its forms (curd, meyer lemon, lemon tart) and typical Chablis chalk. Really gorgeous although maybe at its peak 2 years ago? Still very strong and should last another 2-3 years in a similar state. Home w/chicken
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2/26/2023 - rnellans wrote: 91 Points
Served alongside the '10. Darker in color. Certainly advanced but very drinkable. Baked apple, creamy. Soft on palate...lacks the freshness of the '10.
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5/30/2022 - Bizwiz wrote: 95 Points
20년 가까이 된 샤블리이기 때문에 조금은 오일리하면서 버터리한 느껨을 기대했는데 완전 반전 매력이었다. 2014빈을 잘못 봤다고 느낄정도로 산도도 강하고 파워풀 했다. 이렇게 상큼한 올빈 샤블리는 처음 인것 같다. 여운이 길게 남는 보툴이었다.
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6/5/2020 - Anne Stark Locher wrote: 92 Points
deep gold. Best Fevre. minerals, green herbs, more weight and viscosity with time in the glass. lime, honey, hay. rich texture. slight oxidative note adds to complexity
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11/27/2017 - peternelson wrote: 92 Points
Yellow-green with a touch of gold; old pie crust, crushed rocks, chalk, slight apple, apple skins, button mushroom, lemon, lentil, very slaine, mineral; Super fine, silky in mouth with excellent balance and intensity; ripe on the attack, chalky long finish. This was very good, but just a bit too subtle, very fine, really nice, almost 93. Maybe it's in a slight dumb phase. Blind at home and then before dinner w/MD.
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11/11/2016 - bevetroppo Likes this wine: 92 Points
14K gold color. Fully mature and rich nose of golden delicious apples, seashells, saline and lurking petrol. Expansive across the palate, dominated by yellow fruits, petrol and broad minerality toward the full, viscous and balanced finish. Sort of in a leonine repose right now, and the visible community drinking window to 2019 feels about right. You know how good a white is when it's every bit (or more!) engaging at room temp.
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6/22/2015 - peternelson wrote: 92 Points
Providence: Always difficult directly following Champagne, this was still somewhat tight and youthful. It opened up to show crushed rocks, limestone minerality, white peach and lemon skin; very mineral, with vibrant acidity, very intense with a medium to medium plus body--not a rich creamy or honied GC as some chablis tend to evolve to over time; it was noted it had a subtle hint of vanilla/lemon curd showing slight oak treatment. Wonderful with the sashimi red tuna with subtle spices and a light cream underneath. Still could be put away for another 3-5 years or more. Just give it lots of time to open up if opening now.
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7/24/2014 - patwjr Likes this wine: 92 Points
Minimal nose at first; opened up in 20-30 minutes; loved it for the next 30 min. - a soft, beautiful, balanced wine; then it started to fade.
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1/2/2014 - finewinebuff57 wrote: 88 Points
Definitely ready on the basis of this bottle indeed possibly tiring. Very Fevre Grand Cru and as consequence not 'classic' Chablis. Full, rich, good with food but rather more Meursault Premier Cru than Grand Cru Chablis. Not quite to my taste........
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11/16/2013 - Average Wine Guy (MH) wrote: 91 Points
A Flight of Chablis: Decanted 2 hours before pour.
The 2004 Domaine William Fèvre Chablis Grand Cru Bougros is light pale lemon in colour with a beautifully attractive nose of fresh cut green apples and gentle pears, slight floral characteristics and undeniable minerality alongside an underlying salinity.
Extremely soft entry that coats the mouth with fresh cut green apples. Very 'fluffy' texture from entry to mid-palate. A firm acidity that surprises one on the mid-end palate slashes through the wine and break the mid-palate 'fluffiness', creating great character and prolongs the wine for a persistent medium(+) finish. Acidity is definitely the star here; keeping the palate profile playful and interesting, and prolonging the wine for a brilliant finish. Impeccable integration and balance.
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10/29/2013 - kalle303 Likes this wine: 91 Points
Still very goood!
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2/16/2013 - Mocha Latte wrote:
bottle may have the start of premox but it was a wonderful deep carmel.
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9/14/2012 - Paul S wrote: 94 Points
Sean's Birthday 2012 (Imperial Treasure, Great World City): This was a stunning Chablis. The table was split between this and the 2004 Raveneau Montée de Tonnerre on the same flight, but I much preferred the Fèvre. Opened three hours before serving, it was singing when we got to it. This had a classically Chablisienne nose, with waves of chalk, flint and seashell lapping against a core of fleshy white fruit aromas. The palate was brilliant. While lacking the raw power of the Raveneau, it showed instead a wonderfully effortless elegance in the way its supple acidity wound through lovely flavours of sweet apples and ripe lemons, with lots of flinty minerality racing through its fruity depths. I thought the balance and precision on this was just incredible - it almost danced across the mouth with a tension and nervosity that would make a great Mosel Riesling proud. There was a ton of flint and bits of spice littered amidst the white fruit, especially towards the chalk and seashell-laden finish that stretched out into the distance. This was a beautiful Chablis, a complex, compelling marriage of strength and grace, and a real joy to drink. For all its qualities though, it was still incredibly food friendly - this is a wine that could grace any meal. Absolutely brilliant stuff in a very nice place for drinking now.
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9/2/2012 - MWiking wrote: 95 Points
note to myself: always keep your Chablis Grand Cru for at least 8-10 years and they will give you a fantastic experience.
This is a great wine, so smooth and silky on one hand and layer after layer with taste on the other, flowers and citrus in a per fect mix.
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9/1/2012 - Ramberg wrote: 93 Points
Stunning Chablis!
This is really good stuff.
I can’t recall I’ve ever had a wine with so much flowers on the nose?
It’s like walking on a summer field full of flowers that just has blossomed.
It evens tastes flowers!
A beauty, clean and complex, with several layers of citrus/lemon, some lime, chalk and minerals and a nice acidity to balance it all.
It’s a very light Chablis this one, perhaps not showing the dept and weight you usually get from GC, but it’s so beautiful and fragile so that’s actually nothing negative at all.
No signs what so ever of any premox.
Simply an outstanding Chablis.
93 +
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9/1/2012 - Patrik H wrote: 94 Points
A fantastic wine with a fantastic seafood soup. The combo was a tremendous experience. As discussed during the dinner. Chablis are quite often opened to soon.
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5/4/2012 - cct wrote: 92 Points
Fresh and clena with excellent lemon curd, citrus, marzipan and seashells. Clena and veyr well balanced with integrated beautiful wood, no sign of PMox. Great mouthfeel with purity. Drinking very fresh and at peak. Easy to drink. Lovely. 92 pts
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2/4/2012 - vendange wrote: 91 Points
I'd describe this wine as poised and demure at this point. Not especially concentrated or intense. Still plenty of acidic spine, but in a refreshing, mouthwatering way that is not harsh. "Linear" is a fair description and this wine will probably be better in a few year, but was a great foil for seafood dressed with lemon, oil, shrimp broth, and chervil.
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12/25/2011 - AtoZ wrote: 94 Points
Had a few weeks back with turbot. Was delicious.
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12/15/2011 - SimonG wrote:
Work Wine Tasting - Vintage Pairs (Home): Pale. Quite linear and restrained at present. Some sea and mineral notes; mid weight and reasonably positive across the mid-palate, but lacking some bite and intensity. Slightly curious one this. Nothing wrong with it but not showing the intensity and weight that I'd hope for with GC. Served against a 2004 Montmains (non-domaine) it was very very similar, in fact the Montmains seemed to show a little more dry extract and intensity. After 48hours open it didn't really show any development (and no deterioration) or added complexity. Not sure whether this has what it takes really. ***
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11/1/2011 - godx wrote: 92 Points
I had brought this as a back-up for the Clos and it’s a good thing I did. Opened and served right away. Upon first sniff I knew we had a winner here (no premox) with beautiful notes of seashells, lemon, some riper stone fruits and minerality. Lean, compact and energetic in the mouth with great acidity. Based on this bottle this wine needs at least 3 more years to show its full potential but that’s if you want to roll the dice with premox. Excellent. 92+
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10/29/2011 - jlgnml wrote: 92 Points
Underground dinner (Bonsoiree in Chicago): Serve too cold initially. Warmed up and developed in the glass
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9/22/2011 - honest bob wrote: 91 Points
Chablis and Champagne 19-22.09.2011; 9/19/2011-9/22/2011: Caramel butter scent; the palate developed over 2 hours from a rather bitter tightly-wound minerality to a virile, massively concentrated broad muscle-bound Chablis GC (the texture and body of a Puligny, but the unmistakeable strong balancing acidity of Chablis). Great wine, not showing its full potential this evening (and suffering from being served with a weird cornucopia of warmed-up deep-frozen dishes at the nice hotel/inferior restaurant "Le Marius" in Les Riceys). Needs another 4-5 years. 91P(+)
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8/6/2011 - brigcampbell wrote:
Suntacular 2011 (FMIII Home): Light in color; tart citrus, lots of minerals/stone and acidity making your mouth water.
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10/17/2010 - ylkim30 wrote:
Solid, if unspectacular. Not very aromatic, but nice apple and lemon on the palate.
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9/20/2010 - Alcide23 wrote: 93 Points
Don' remember much except that it was very good. JG really like this one.
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4/11/2010 - PC73 wrote: 94 Points
Light golden in the glass. Apple, stone, cucumber on the nose. The wine was smoothe, light with hints of butter. Overall well balanced fruit and acidity. Highly enjoyable.
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2/20/2010 - jwsmith wrote: 91 Points
Limpid but nice, not very complex but classic
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5/25/2009 - jwsmith wrote: 92 Points
Very good chablis nose and wet stone character, citrus stone and steel. Very clean and pure/
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3/19/2008 - Dave Dalluge wrote: 92 Points
Burgs at Heidi's: The color is pale yellow. The nose is very expressive, giving lemon, apple, freshly cut grass and mineral. The taste is vibrant with tons of flavor, nice weight, a nice dose of acidity and good flavor expansiveness. If anything, this shows a little more of a carmel flavor than I remember from previous bottles. The finish is long and satisfying. Overall an excellent bottle of wine.
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1/23/2008 - Dave Dalluge wrote: 93 Points
Dinner at Chris Palm's: The nose gives a lovely expression of lemon, citrus and mineral. On the palate this just bursts with flavor. A controlled dose of acidity keeps this lively in the mouth. Good length on the finish. I found this to be very impressive and showing well.
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8/3/2006 - DChan wrote:
Very pale yellow color. Wonderful classic Chablis with lots of flinty, chalky, minerally green apple fruit and notes of crushed seashells. There is wonderful ripeness here but one is not drawn to the ripeness per se as the electric acidic spine keeps all in good, tingling balance. Five hours after being Audouzled this wine really sings, showing immense power and depth - like a Bâtard of Chablis - but good finesse and elegance as well. I really like this vintage in Chablis ..... another success for Fèvre and one to put away in the cellar after trying once.
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