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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 24 notes) - hiding notes with no text | | | Tasted by SimonG on 5/23/2024 & rated 94 points: Pale green-hued straw. Enticing nose, saline but with an underlying richness that’s more about density than gras. Similar on the attack, proper Chablis with proper GC weight. Dense, chewy, mineral, saline, grippy and tangy acidity. Really proper GC Chablis. I was a little concerned it might be too ripe given the vintage, but not the case. With air, a hint of vanilla emerges from the sea spray, but it really only adds some additional complexity around the taut frame. Gosh, this is lovely. Opened a decade or so earlier than I’d normally contemplate, the result of having accidentally pulled a bottle rather than a full case back from offsite storage. Now, where are the other bottles… ****1/2 (79 views) | | | Tasted by pavel_p on 9/17/2023 & rated 93 points: A bit more than 3 years since my last bottle and this is again showing well. A pale lemon yellow in the glass now. This has very typical Chablis nose with plenty of chalk. On the palate lots of refreshing citrus but also a touch of sweetness from the fairly ripe vintage, a little bit of grass too. Good length. A bit lighter and fresher than GC Chablis can be but in a great drinking window now. (864 views) | | | Tasted by TheFoodieTraveler on 9/1/2023 & rated 95 points: Really good - quite complex without being heavy. Tropical fruit notes and a hint of salinity. (717 views) | | | Tasted by richard.presser on 4/30/2023 & rated 92 points: Pale straw.
Rich “smoky” complexity of a GC. Fine, reserved, citrus aromas.
Developing some richness. Citrus acid. Good length and weight. Needs time. (1076 views) | | | Tasted by Cellerier on 5/25/2022: 6/23/22 event (1588 views) | | | Tasted by chablis28 on 11/5/2021 & rated 94 points: Jimmy's btl tonight at Siggy's 50th B-day dinner at Spoon & Stable Minneapolis. Another wonderful Fevre Clos with plenty of headroom to further develop. Lip smacking intensity packed with citrus mineral & marine notes on both palate and nose. Thanks Jimmy! Great with Spoons Artic Char crudo! (2061 views) | | | Tasted by WoodieBayArea on 11/3/2021 & rated 92 points: very very nice... on night one (2-3 hours into the decant) it was bright and very saline, just what I like (could call it a slap in the face, but it tasted good)... good acidity and plenty of depth (equally distributed between the fruit-side and the mineral- / salinity-side)... much more easy going on night two with the corners rounded and a sandalwood / surfboard wax nose and slightly bitter citrus palate... liked it on night one a lot more (1395 views) | | | Tasted by WoodieBayArea on 9/20/2021 & rated 93 points: really nice stuff, especially after a three hour decant (and the next day too) (1470 views) | | | Tasted by WoodieBayArea on 2/2/2021 & rated 92 points: drank this alongside the '17 version, and my note for that wine (in quotes below) is perfectly suited for this wine -- ie they were very similar... other than this wine, when poured into decanter at about 3:30, had a slight chemical thing, but it went away after a couple hours in decanter... felt like this had the stuff (citrus, mineral, acidity) to be 93 or 94 at the right time in its life, but that it was a little shut down / tight... perhaps not surprising given its age but I have been trying a bunch of '17's and they have been - generally - more open for business... just lacked some punch, but had the line up of attributes... very similar to the '16 alongside" (1771 views) | | | Tasted by Brian of Mull on 1/24/2021 & rated 94 points: Color is a pale golden yellow. On the nose: Lemon drops, orange zest, apple and white flowers. On the palate: Grapefruit, orange , lemon and pear. A bit of honeysuckle and some great mineral elements. Long finish, surprisingly good weight in the mouth. This is excellent. (679 views) | | | Tasted by JCGuthrie on 11/27/2020 & rated 94 points: Fresh ocean breeze and lemon zest on the nose. The palate is what really sets it apart from Premier Cru - gorgeously concentrated, with mineral, lemon rind, saline and a hint of tangerine. (987 views) | | | Tasted by WoodieBayArea on 5/19/2020: no notes, but do remember thinking this wasn't up to snuff for WF Les Clos... seemed shut down, or maybe just dilute (but I'm inclined to believe shut down for now -- hoping anyway cuz I have a case) (1363 views) | | | Tasted by pavel_p on 3/21/2020 & rated 93 points: First bottle from a case of 6. I liked this much better than the 2016 Bougros Cote Bouguerots. The Clos is very chalky and much more Chablis than the more polished but also fairly generic Bougros. (1766 views) | | | Tasted by Trancoso on 3/2/2020 & rated 94 points: Amazing how Les Clos are amazingly superior to the other Grand Cru vineyards of Chablis, this wine is showing a lot now but will age beautifully! (1370 views) | | | Tasted by TheFoodieTraveler on 8/15/2019 & rated 93 points: Great acid, minerality, oyster shells. Very approachable now (1630 views) | | | Tasted by tomoem on 5/1/2019 & rated 91 points: While I am not a huge white French fan I must say this dispelled my impressions about them greatly. The wine was a light straw golden color with a nose of similar straw and lemon grass. On the palette this is mineral driven and more acidic than I like but I totally respect this wine because it is on the finish that this wine shines.
Long lingering notes of lemon peel, grapefruit rind, cedar, and then dried grass straw finish. (1700 views) | | | Tasted by the godfather on 3/9/2019: solid juice, a notch above the other 16s from this domaine (1231 views) | | | Tasted by drwine2001 on 3/9/2019: La Paulée 2019 Grand Tasting of 2016 Burgundy (Pier 60, New York): Also has some citrus aromas. Leaner and more detail than than the Côtes Bouguerots, but not a top notch Clos. Both Fèvre Grand Crus fell flat this year. (2047 views) | | | Tasted by Nanda on 3/9/2019: La Paulée de NY Grand Tasting (Pier 60 - NYC): The most 'Grand Cru' in the line up. Bigger and bolder in flavor and concentration. Pure and crystalline fruit. Will need 5+ years in the cellar. 92-93+ (1288 views) | | | Tasted by WineArchitect on 1/6/2019 & rated 92 points: Pnp'd from the cellar. Allowed to breath in the glass. Light golden straw color. Aromatics of acidic minerality with a touch of saline and S02. Very linear with lemon and limestone flavors. Airtime did not seem to change the flavor profile. EG #ArchitecturalArtistry #WineArchitect (1428 views) | | | Tasted by WineArchitect on 10/21/2018 & rated 91 points: Pnp from the cellar. Bright light golden straw color. Aromatics of acid and minerality. Light lemon notes on the palate with a mineral finish. EG #ArchitecturalArtistry #WineArchitect (1333 views) | | | Tasted by WineArchitect on 7/20/2018 & rated 92 points: This wine was young to drink but from my past experiences I decided to open a bottle to ensure i never miss the best part of Les Clos ever again! Pnp from the cellar. The most notable aspect of this wine was the high acidic finish. Perfume nose of honeysuckle and citrus. Clean and crisp with nice minerality and a creamy finish. Light golden color at this time. I would age these wines for another few years and taste again. EG #WineArchitect #ArchitecturalArtistry (1537 views) | | | Tasted by Ben Christiansen on 3/6/2018: Well that doesn’t suck. Less steep but higher on the hill. A little bit deeper soil. Some marl, structure here is larger and more complex. Wine make thinks it needs time. Montee tonwrre the most mineral like bousgros. Here more power. More acidity than in 15. Amazing wine for the future. (1795 views) |
| By Jasper Morris
Jasper Morris Inside Burgundy, White Burgfest: The 2016 vintage (5/1/2019)
(Chablis Les Clos Grand Cru, Domaine William Fèvre, White) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-18, Issue #72
(Domaine William Fèvre Chablis - Les Clos Grand Cru White) Subscribe to see review text. | By James Suckling
JamesSuckling.com (1/22/2018)
(William Fèvre Chablis Grand Cru Les Clos, France) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/9/2018)
(Dom William Fèvre, Les Clos Chablis Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2017, Issue #72, The 2016 Burgundy Vintage: Often Excellent Quality Tempered By a Very Short Crop
(Chablis “les Clos”- Domaine William Fèvre) Login and sign up and see review text. | By William Kelley
Decanter, Burgundy 2016 EP Chablis (10/19/2017)
(Domaine William Fèvre, Chablis, Les Clos Grand Cru, Burgundy, France, White) Subscribe to see review text. | By Allen Meadows
Burghound, Oct-17, Issue #68
(Domaine William Fèvre Chablis - Les Clos Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, Chablis 2016 & 2015: Quality Over Quantity (Aug 2017) (8/1/2017)
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and Burghound and JamesSuckling.com and JancisRobinson.com and View From the Cellar and Decanter 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 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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