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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 55 notes) - hiding notes with no text | | | Tasted by Seth Rosenberg on 7/10/2020 & rated 91 points: No worries about premox or TCA here - or even just old age. I would have no clue that this was 20 year old Chablis. After more than an hour and this is still opening - I think it will be better tomorrow. Classic Chablis profile here - lemon, some spice, dusty minerals, dusty pollen and a bit of white florals. Lots of lemon and tart on the palate, also salty and a bit nutty. The residual of the oak is here and well integrated now - gives a bit of brown and depth and a touch of round into the finish. The finish starts off w the brown and lemon and the brown fades out so that you end up with the lemon and salty minerals. So this isn't flawed at all - and it is very good, but it, at this point, doesn't have the complexity or depth of the Les Clos or Preuses. Maybe it will open more tomorrow. Nose - 5/6, Palate - 5/6, Finish - 4.5-5, Je ne Sais Quoi - 1/2 = 15.5-16/20.
This improved on day 2 but I lost the note I took :(. from memory - now this has developed a beautiful green-menthol-herbal thing that really gives the nose a depth when added to the lemon-minerals-golden palette. More complete and balanced now. wonderful. 16.5-17/20. (984 views) | | | Tasted by vagrantone on 5/18/2016 & rated 92 points: Still holding on.. No signs of premox or even what would be considered normal aging for a 16 year old bottle of Chablis. A slight swirl brings out the minerality we expect, the texture is beautiful and rich without any loss of focus. Could perhaps go another 2-3 years but probably not more (2451 views) | | | Tasted by Burgundynick on 12/31/2014 & rated 95 points: Outstanding, it has depth and a finish that goes on for an age. My last bottle and wish I had more. 95 points (3320 views) | | | Tasted by Seth Rosenberg on 11/27/2014 & rated 92 points: No formal note - just got the end of the bottle. This isn't classic Chablis, but it is good White Burg. It's got some minerality and some lemon, along with deeper notes and some thicker or creamier things going on in the mouth. Definitely some mint and herbal notes along with honey, white flowers and nectar. Maybe a bit of butterscotch and some shells? This had nice breadth and complexity. 16/20. (3819 views) | | | Tasted by Burgundy Al on 7/29/2014 & rated 90 points: Blind White Tasting with Top 2000 White Burgundy (Les Nomades - Chicago IL): Upfront and plenty ripe with good acidity and minerality from middle to finish. Would like more nuance from Grand Cru from a good vintage, but certainly lots of pleasure here. Wouldn't cellar this much longer. (4398 views) | | | Tasted by Beaune Yard on 12/10/2013 & rated 95 points: This bottle was spot-on delicious! Pale yellow, crystal clear. Fresh and vibrant with a little cheese rind on the finish. I was not expecting much having poor experiences with 2000 Fevre Bougros but a nice surprise - a wonderful bottle. (3624 views) | | | Tasted by AtoZ on 6/26/2013 & rated 92 points: Gained complexity with air. Very interesting. Enjoyable. Some secondary flavors. (2124 views) | | | Tasted by Dsen on 5/24/2013 & rated 95 points: classic chablis, the age has added real complexity but wine is in perfect balance. Still young colour and great length and structure. Magnificent (1418 views) | | | Tasted by Burgundynick on 4/28/2013 & rated 90 points: Wine tasting with 7 friends average Rating 90 points (1420 views) | | | Tasted by Mistress of Wine on 10/8/2012 flawed bottle: Oxidized--atypical for the 2000 Fevre I have had. Bad weekend. (1728 views) | | | Tasted by Burgundynick on 7/5/2012 & rated 90 points: wow what an amazing wine while I am writing this I still have the finishing tingling in my mouth. Sumptuous and great and I wish I had more than 2 bottles left. Must have another 2-3 years to go (1522 views) | | | Tasted by Mistress of Wine on 2/12/2012: Pale yellow green. It was a bit reticent on first pour, so we aerated this for 30 minutes before drinking. It is hard for me to describe how good this Chablis was. Aromas of lemon, slate and verbena. On the palate, wonderful intensity with the salinite and focus we love, and then a strong, long, mouth coating finish. This bottle could have gone on for a long time but is perfect now. A great match for fresh grilled Mediterranean sea bream with tarragon and bay leaf (thank you New Deal Seafood). (1499 views) | | | Tasted by nskelsey on 12/19/2011 & rated 94 points: This is stunningly gorgeous. Pale gold; a complex nose you could just sit and smell all evening; pure and intense, and very long finish that goes on for 45+ seconds. This is a wonderful wine of utter class. Like a Rolls Royce it does everything with ease and every facet is beautifully composed and in harmony. A lovely wine with another 2-3 years ahead of it on this showing. Over the last 12 months I have had this alongside the 2000 Bouguerots and Les Clos and it is clearly operating at a different level. A complete wine. Tasting notes from colleagues below seem to indicate this wine has had a chequered career, so maybe I have just been lucky with the two botlles I have had, but they have both been memorably brilliant. Estimated maturity: 2008-2015 (1646 views) | | | Tasted by Milhous on 9/1/2011: opened as a replacement bottle for an oxidized '00 Clos. Clean, tight, with a citric nose and mineral spine. classic chablis that gains mid-palate weight in the glass. will continue to gain complexity if it survives. nice (2203 views) | | | Tasted by xwine on 8/7/2011: No warning that dinner was about to be served, so it was a pop 'n pour. Too bad, because it really needed to be opened at least a half-hour before starting on it. I was a bit worried at first, almost seemed to have some premox but with strong citrus in the background, so I figured it would open up; must have been some reduction, because after a short while it started to blossom. Anyway, this has the citrus, structure and acidity of a young wine, along with the depth and complexity of an older wine. Minerals and lemon/lime, and the texture is really lovely. Excellent. (1496 views) | | | Tasted by CSteefel on 6/30/2011: Apparently consumed in the distant past. Will post notes if I find them elsewhere... (2208 views) | | | Tasted by drwine2001 on 3/10/2011: Last bottle of this and a fantastic one at that. Light yellow. Ripe stone fruit, lemon cream, fresh cut flowers and some sea shell. Magnificent weight and texture with strong lemony acidity rushing in at the end to bring it all to a stunning finale. Rich enough to make one think of Cote de Beaune, but at the same time, unmistakably Chablis. After so many disappointments from Fevre, this bottle delivered all of the promise that the 2000 Grand Crus showed in early tastings. (1876 views) | | | Tasted by LoireFan on 3/9/2011: Some premox - most would guess Jura in a blind tasting. Still gave some pleasure. (1869 views) | | | Tasted by Mistress of Wine on 12/14/2010: pale yellow and read very young compared to the first bottle we had in 2009, but lots of promise. (2267 views) | | | Tasted by cavalpha on 11/23/2010 flawed bottle: Oxidized (2320 views) | | | Tasted by Mistress of Wine on 9/1/2010: Pale yellow. Even with aeration, only faint aromas of stone and lemon peel. On the palate, I get little besides oak. The last bottle was much better. (2710 views) | | | Tasted by sawira on 6/5/2010 & rated 94 points: Vibrant, clear, light straw color. Aromas exploded into the room on pulling the cork. Distinct chardonnay nose, glycerin, burnt sugars, salt, esters, citrus, and some butterscotchy background notes as well. Not at all what I expected from a Chablis! Later - peat, smoke, more defined lemon/citrus. A mid-nineties nose, and this is only in the first 5 minutes. Huge amounts of complexity. I could let this waft up my nostrils all night. A brilliant balance of sweet, ripe fruit, and dry, acid-oriented, high-toned character. I believe Allen Meadows calls this "lifted." This certainly is. There's a strong etheric quality to the multi-faceted nose on this one. The palate falls a bit short of the nose however, and shows a subtley ripe and bold attack, a delicious fruit-laden mid-palate, and medium long finish. Beautiful, ripe, chalky Chablis. No taint of any kind. The only quibble is that it seemed to steadily fade after opening, so maybe this is more evolved and ready than I originally thought. Allen Meadows' maturity window seems right on - gently declining over the next five years or so. (2747 views) | | | Tasted by JayBordeleau on 5/2/2010: Horribly oak. (3440 views) | | | Tasted by sdr on 4/18/2010 & rated 91 points: After pouring 6 bottles of 2002 white Burg down the sink, it was a relief to find this 10 year "oldie" in perfect health, especially since Fevre does not have a great track record regaring premox. This was a youthful beauty, though, cristal clean and pure, full and mildly minerally and lemony. Vibrant and energetic. More about Burgundy than Chablis. Excellent and may yet improve if it isn't destroyed by the pox. (2814 views) | | | Tasted by t-slow on 2/24/2010 & rated 91 points: Lovely bottle. Nice fruits. Good minerality without being tart. Good weight for a Chablis. (2969 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 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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