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| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 50 notes) - hiding notes with no text | | | Tasted by winot on 8/18/2017 & rated 94 points: Still so youthful! This was spectacular! A bit too cold at first, but it was a star, just entering its prime drinking window - all chalk and gravel with complex floral/chalk/citrus notes. Thrilling stuff, we loved this. (2895 views) | | | Tasted by WoodieBayArea on 5/21/2014 & rated 92 points: this bottle was much more lively than the last, very nice citrus and some florals on the nose, some underlying minerals and enough bite but also some age… very good wine, if only they could all be this way from this vintage -- way to many dead bottles… still wondering if we'll say same about 2008, 2010 etc in a decade… i hope not (5802 views) | | | Tasted by Burgundy Al on 3/15/2014 & rated 92 points: La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. From magnum open ~4 hours before I tasted. Lots of power and enticing spice with good apple flavors and lemon hints. Bottle from last year was slightly more exciting and better textured, but this tasting today was served slightly warm (between cellar and room temp). (7194 views) | | | Tasted by drwine2001 on 3/15/2014: Mostly 2011 Chablis Seminar/Tasting at La Paulee (Fairmont Hotel, San Francisco): Magnum. Healthy yellow color. Not surprisingly, completely different than the young pups. Brooding, complex, truffled aromatics with faint mushroom. This retained freshness for over an hour in the glass, so oxidation is not a concern. Weighty and lush, some deeply pitched citrus remains. I liked the bitter pith at the end, but it is marred by a slightly off note that stays behind once you swallow it. Very interesting and better than most 2001 Chablis I've had. (6225 views) | | | Tasted by WoodieBayArea on 3/13/2014 & rated 89 points: too aged for most folks tastes, this was med dark golden, very rounded with caramel, minerals, and some mushroom… just a hint of citrus left but not enough… mox'd if not premox'd (5830 views) | | | Tasted by mattyboy_ on 1/6/2014 & rated 92 points: Saline overkill! Salty briny delineated flavors throughout intertwined with riper fruit. Slightly fuller style versus the leaner 1er crus. Didn't deliver the bite which we were expecting though - we were looking for/expecting more raciness. Paired perfectly with our oysters. (4364 views) | | | Tasted by bendrew on 1/1/2014 & rated 95 points: Superb wine, drinking well right now. (1729 views) | | | Tasted by tooch on 9/24/2013 & rated 94 points: Chicago Rotating Dinner Series - September 2013 (Burgundy) (Ada Street - Chicago, IL): One of the best Chablis I've ever had. It had everything you could ask for; a lithe but powerful palate, a beautifully complex aroma, and dizzying complexity. Pure salt water, flint, and lemons on the nose with beautiful layers of citrus and mineral on the palate. Exceptional. (2645 views) | | | Tasted by Burgundy Al on 7/15/2013 & rated 94 points: Chablis les Clos (18 bottles) at the Lieu-dit Cru Blind White Burgundy Dinner (L2O - Chicago IL): Single blind in 2001 flight. Green and yellow apple aromas with charming spice. Lots of power, density and a slightly backward concentration that gave this wine a brooding, thoughtful character. Firm but great balance, with upside potential from here. I was surprised when this was unveiled as the Fevre, given its density and longer-term potential for improvement. (3053 views) | | | Tasted by MilaBuchelska on 1/16/2013 & rated 94 points: Fascinating!
Fresh,crisp,harmonious,gentle but yet straight,concentrate,elegant,with great finesse and intensity,sophisticated,diverse,already approachable but can wait quite some more time.
Flinty,stoney,seashell,lemon peel,a bit leesy,with a beautiful array of floral,mineral and fruity notes.
Just singing in the glasses.
With a persistant and lingering finish. (2596 views) | | | Tasted by Will on 12/24/2012: Just an amazing bottle of Chablis. This specific bottling is the stuff of legends, and it's really mind-boggling Fèvre managed to do that in such a vintage as 2001. (2288 views) | | | Tasted by ianinvirginia on 10/28/2012 flawed bottle: Cooked auction bottle (3140 views) | | | Tasted by markjanes on 9/17/2012 & rated 97 points: Showing some gold yellow on the rim, deeply colored. Aromatically it sings right out of the gate with intense crushed sea shell aromas, lemon peel, baking spice (maybe 1/3 new), flowers, stones, just a touch of lees. On the palate the wine is dry, has very high acidity, a broad and powerful midpalate with lots of focus and no creaminess, low to moderate alcohol. Quality wise the wine has fantastic balance, great length, tons of intensity and complexity. Certainly has both finesse and power, a very fine texture with great clarity, classic expression of place and Grand Cru -ness. I was very impressed with how the power and tension of Les Clos had turned into breadth and power on the palate with no loss of focus. Clearly this bottle was firing on all cylinders... "extraordinary" bottle. (2777 views) | | | Tasted by acyso on 6/23/2012 flawed bottle: HDH auction tasting at Tru; 6/22/2012-6/23/2012 (Chicago, IL): Advanced golden colour -- yep, oxidized. Telltale nose. Is this premox? Depends on how long you expect your white Burgundies to age. Smell of shiitake mushrooms. On the palate, this just tastes like high-end white wine vinegar. Not the way I like my chardonnay. (3685 views) | | | Tasted by Jeremy Holmes on 3/23/2012: Bought a couple of cases of this on release and it has always been great for the vintage and I’ve never encountered a premox bott…last night’s was perhaps the best showing thus far forthis poor vintage over-performer. We matched it up with a saffron based fish soup with pieces of fresh snapper and it was sublime. The wine is starting to get a few notes of mushroom and truffle. It has a hint of apricot (perhaps botrytis) and plenty of iodine and smoky minerals. It is round and generous in the mouth with a big drizzle of honey and just a light squeeze of citrus to the finish. It is fresh, clean, vibrant and energetic. (2574 views) | | | Tasted by darvid on 11/15/2011: Pale, cool, bright, subtly complex, noble, correct, driving, and nowhere near mature. What a dramatic difference from some oxidized 02s and 00s opened recently. (2646 views) | | | Tasted by rjonwine@gmail.com on 8/7/2011 & rated 94 points: All-Chablis Euro Lunch: Fèvre, Raveneau, Brocard (Donato Enoteca, Redwood City, California): Light yellow color; green apple, acacia, green fruit nose; tasty, maturing, tart lemon, mineral, lightly honeyed, light gunpowder palate; long finish 94+ points (gorgeous, my WOTD) (2657 views) | | | Tasted by Yagil on 7/3/2011 & rated 89 points: 2nd Technical tasting course #3 (Wine Road Tel-Aviv): (blind tasting)
very light yellow
fine subtle aroma with hints of tropical fruits, minerality, dry wood
high acidity, thin body but buttery, gras, smooth
dry herbal sour flavors, med tannin, med harmony, short after taste. not so impressing and surely less than one would expect from a Grand Cru. (3348 views) | | | Tasted by Yagil on 6/14/2011 & rated 91 points: Domaine William Fevre (Wine Road Tel-Aviv): Light golden color
Rich floral aroma
Rich, full body, balanced, harmonious, fruity, structured, complex, long after taste. (3461 views) | | | Tasted by thebonnydooner on 2/20/2011 & rated 93 points: Drank a while back. From memory this was spectacular - complex, nuanced and not showing age mucuh all. Lots of life ahead. (3403 views) | | | Tasted by Jeremy Holmes on 12/10/2010: Aromas of truffled honey, shell grit, seaweed, and crème brulee. It is ripe and round in the mouth, even buxom for Chablis yet there’s lovely underlying cool rock minerality. There’s a pleasant buttery element and the whole package engages one’s senses with enticing savoury traits. I thought this wine had peaked about 4-5 years ago, I was wrong. (2442 views) | | | Tasted by Paul D on 4/23/2010 & rated 88 points: I ws less enamoured with this, my last bottle. Whilst still powerful, intense and long it seemed to lack some of the subtlety, elegance and complexity of the previous bottle. (3635 views) | | | Tasted by slanum on 3/18/2010: Simple and one-dimensional when first opened. A bit like watered down lemonade. With 10-15 minutes of air mild sherry-like aromas begin to surface and grow stronger, leading me to suspect premature oxidation. Again. My luck with Fevre's wines has been abominable. (3986 views) | | | Tasted by drwine2001 on 1/16/2010: I have worked my way through a 6 pack of these with highly variable results over the past 3 years. This was the best bottle to date, possessing real Chablis salinity and lemon custard fruit. Nice expansion of layered texture. Not the grip of great vintages, but completely sound and free of oak and botrytis notes which have plagued prior bottles. (4135 views) | | | Tasted by winot on 12/23/2009 & rated 93 points: Incredibly youthful looking pale med to med yellow - pure Chard nose - no overt oak at all - smells like Champagne - bready, leesy citrus, lemons, quince, -crisp, perfectlybalanced palate with long finish -pure flavours, but mostly primary, this is still a baby! - beautifully balanced. (3953 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2003, Issue #12
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Allen Meadows
Burghound (2/20/2003)
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/31/2003)
(Dom William Fèvre, Les Clos Chablis White) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2002, Issue #8
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2002, IWC Issue #103
(Domaine William Fevre Chablis Les Clos) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine William Fèvre Chablis Les Clos Grand Cru White) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/7/2011)
(Domaine William Fèvre Chablis Grand Cru Les Clos) Light yellow color; green apple, acacia, green fruit nose; tasty, maturing, tart lemon, mineral, lightly honeyed, light gunpowder palate; long finish 94+ points (gorgeous, my WOTD) 94 points | By Bill Nanson
Burgundy-Report (8/1/2007)
(Fevre William Chablis Le Clos) A young lemon-yellow colour. The nose is a little reticent but wide and with some citrus bite - slowly increasing in depth with time. The palate is well textured - even waxy - also, like the nose, it’s understated and tight though the perfect acidity and length go unquestioned. This is showing about 50% of what was on display about 18 months ago so I won’t touch another for 4 or 5 years. Should still be top-class in the future | By Bill Nanson
Burgundy-Report (3/1/2004)
(Fevre William Chablis Le Clos) Lemon yellow, just a little deeper than the 2002. The nose is waxy with faint citrus and grapefruit plus the remnants of oak. The palate has the faintest element of harshness from oak, but it's fading. Lovely minerality with the acidity giving a really penetrating finish. Less ready than the 2002, but this level of concentration will amply repay 5-10 years in the cellar. There's now 12 in the cellar! |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous and RJonWine.com and Burgundy-Report. (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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