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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 84 notes) - hiding notes with no text | | | Tasted by hargy on 4/5/2024 & rated 91 points: the wine poured a pale pale yellow with absolutely no sign of premox - lovely although I feel it is missing some of its length and lift as it ages - probably needs drinking (95 views) | | | Tasted by sole on 4/8/2023 & rated 90 points: Premox has impacted this bottle. Wine has turned a golden brown color. Slight apple juice flavor. Drinkable but not what I expected. (709 views) | | | Tasted by UFGators on 6/3/2021 & rated 94 points: Pristine bottle perfect cork. Green apple, lime, wet stones. Primary flavors for this 15 year old bottle. No signs of tiring! Unbelievably youthful. (1922 views) | | | Tasted by Hansen73 on 6/28/2020: can't find (2125 views) | | | Tasted by David Paris (dbp) on 11/11/2019 & rated 93 points: Woohoo, no pre-mox! Open for two hours now. Rich honeysuckle/bees wax thing, as well as some lemon curd and almond meat. Nothing sweet about it, just the dry components of those things. Smells nice, with some additional minerality there. Smells quite good and approachable. Nice round texture with great acid integration, with minerals, rocks and stones on the palate. Definitely has that wonderful, voluminous body you get out of the Grand Crus. Initially there isn't that much acid on the finish but then it does dial in with lots of minerals and stones. Good tartness with some bitter minerality. In a good place today. (2369 views) | | | Tasted by robferguson1 on 10/29/2019 & rated 94 points: Great , colour mid development, has got some lovely sweet touches and long as ever (2358 views) | | | Tasted by BradE on 10/5/2019: Nothing wrong with this bottle, no oxidation, etc. Others liked it a lot; I was a bit meh. The 06 Fevre's haven't moved me (relative to, say, the 07's). (2279 views) | | | Tasted by appel54 on 5/4/2019 & rated 94 points: Golden color
Cellar, candy gum, lots of flowers and buttered popcorns, lots of browned butter, canned corn
Round and balanced, intense with a great acidity, the length is amazing, burnt and some caramel to end the taste
Great wine and a great example of how Chablis can turn into an amazing wine with some aging (1806 views) | | | Tasted by Ballesteros on 5/4/2019 & rated 95 points: Extremtly good wine. Super concentrated nose of mussles, ocean, fishing-harbour. Also some yeasy tones with toast and bread. Complex palate, well-balanced acidity and looong finish that reveals the oak in this superb wine. Great stuff! (1465 views) | | | Tasted by hargy on 4/8/2019 & rated 93 points: superb - beautifully made, subtle but long - the Fevre wines from the mid-2000's really are so variable (1412 views) | | | Tasted by UFGators on 3/8/2019 & rated 95 points: Chablis at its best. Medium to full bodied With perfect balance. Beautiful saline and tidal pool characteristics With a long finish. Was sad this was the only bottle. (1465 views) | | | Tasted by stefr on 2/24/2019 & rated 95 points: Wow - best bottle so far (#3 of a case). (1290 views) | | | Tasted by hoservin on 2/22/2019 & rated 92 points: Apple, pear, lemon and limestone aromas and flavors. Beautiful mineral character with balanced acidity on the long finish. Served with spanakopita. (1115 views) | | | Tasted by stefr on 11/25/2018 & rated 94 points: Very good from the first minute. Ripe but not tired. All I expect from a very good Chablis was there. (1232 views) | | | Tasted by stinkycook on 6/18/2018: 2nd bottle served in last couple of months. Again, contender for WOTN (1840 views) | | | Tasted by Neecies on 12/10/2017: Pale yellow. One whiff said 'Chablis' but unlike my friend Coop I couldn't hone in on the cru or vintage. Interesting minerally nose, silky on the palate with notes of green apple, pear and white corn. (2227 views) | | | Tasted by David J Cooper on 12/9/2017 & rated 91 points: Clear light yellow. Very ripe intense nose of lemon candy, buttered carrots, smoke and a hint of mineral. Ripe lemon curd and butter flavours but a dry not overdone finish.
Very good wine considering the conditions. The grapes were so ripe in 06.
I was able to get pretty close in a blind tasting. I guessed it was a 2006 Grand Cru Chablis. According to Vinous there was a picking ban two days after this one was picked. (2080 views) | | | Tasted by vinhslee on 11/10/2017 flawed bottle: Premox.
But the honey notes are strangely pleasant and attractive. (2307 views) | | | Tasted by DoubleMagnum on 8/17/2017 & rated 91 points: Liquid oyster shells. But this is mellowing down a little too much for my taste. Time to drink up. (2512 views) | | | Tasted by bonnesmares on 6/4/2017 & rated 94 points: Complex with great length. Extraordinary quality. I've just ordered six bottles and six mags. A surprise, since in my experience Fevre normally doesn't age well. As Allen Meadows says: One to look for! (2763 views) | | | Tasted by Winiac on 5/10/2017 & rated 92 points: Very well matures and balanced, glycerine and caramel all through. My only issue was that it was not as acidic as I would like for my palate, although the wine was really balanced anyway. Full bodied with pleasant finish and medium to short length. (2307 views) | | | Tasted by Charlie Carnes on 10/29/2016 & rated 95 points: My last 2006 Fevre and the best. This was so good. It was steely and flinty, precise. It had tart light yellow fruit, limestone, steel, and a delightful mouthfeel and swallow. (3063 views) | | | Tasted by vide on 10/23/2016 & rated 91 points: Classic Chablis green-tinged burnished gold colour; nose well knit, steely lime and mineral; good weight in mouth, with excellent balance of fruit and acidity, but lacking substance. A well-made and elegant wine, but a little too light for a grand cru. (2794 views) | | | Tasted by Jozefs on 8/28/2016 & rated 93 points: In a very good place. (2786 views) | | | Tasted by Bruce 1er on 7/4/2016 & rated 92 points: Silky, clean. Light gold color. I found this to have limited complexity in fruit and minerals, almost like it had gone dormant. But has a very long finish. (2550 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 Les Preuses Grand Cru White) 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 The World of Fine Wine and View From the Cellar and JancisRobinson.com and Vinous and RJonWine.com. (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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