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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 92 pts. in 42 notes) - hiding notes with no text | | | Tasted by djhammond on 10/27/2023 & rated 95 points: This is a superlative Grand Cru Chablis, and is still a fraction of the price of the prestige estates. Taste profile is as per the note a year ago. I must admit that I've yet to have any premox issues with William Fèvre, and I wonder if it is a matter of provenance or transport. It is only a short land/ferry delivery to the UK. This is rocking, and with a structure that should keep this delivering for another decade. (531 views) | | | Tasted by djhammond on 9/23/2022 & rated 95 points: What a great Chablis! It is absolutely top notch and could go toe to toe with the prestigious estates at a fraction of the price. Fully mature and drinking in its prime, the nose is deeply aromatic with hazlenut, grapefruit, and lemon. The palate is full with citrus and oyster shell, and the finish has razar sharp precision and pushes past 30 seconds. (1293 views) | | | Tasted by DugyDog on 4/19/2022 flawed bottle: Completely oxidized. Undrinkable. Had way too many bottles of Fevre that have done this. Will not buy more this is a producer issue (1288 views) | | | Tasted by rmalloy on 8/5/2020 & rated 94 points: Stellar Chablis. Great energy and profound nose. Plenty of grapefruit and seashell. An aged aroma that is hard to describe, but most reminds me of sweet, spicy sawdust (I grew up around sawdust). Perhaps this is the hazelnut aroma in aged Chablis that others have observed. A touch of white truffle in the aroma profile.
Whatever it is, the wine tastes sophisticated and classy. Restrained (no tropical fruit), but concentrated and intense. (1990 views) | | | Tasted by rmalloy on 7/2/2020 & rated 92 points: This is a lovely wine that clearly expresses terroir. Aromas of yellow flowers, hazelnuts, lemon, and smoked sea salt. Softer on the palate, and with rounder fruit, than most Grand Cru Chablis. No signs of oxidation in this bottle. (1905 views) | | | Tasted by Enfantterrible on 12/17/2019 & rated 91 points: Not poxed, so that’s a good start. As had been well noted, the 09s are on the fruity end of the spectrum, and this bottle was no exception. Still mineral enough to cleanse the palate. Drunk over a nice seafood dinner with parents. I wouldn’t hold these any longer (1826 views) | | | Tasted by rmalloy on 11/4/2019 & rated 95 points: Excellent. Classic Chablis, with intensity concentrated in minerals and citrus (not creaminess or tropical fruit). A touch of oak and hazelnut. Very fresh with some notes of aging. Great for drinking now. (1580 views) | | | Tasted by Zunga on 7/5/2019 & rated 91 points: Really nice bottle with lemon zest and elegance. (1425 views) | | | Tasted by rmalloy on 1/28/2019: Very good. This bottle was fresh with little oxidation. (1665 views) | | | Tasted by Milos on 12/22/2018 & rated 91 points: White plum and flowers nose, perfectly balanced and intense palate with mineral and fruit notes. Ready to be enjoyed now. (1504 views) | | | Tasted by djhammond on 10/13/2018 & rated 93 points: Ready for business, it is drinking well. It is everything you want a good Chablis to be, crisp and clean on the palate, with citrus and graphite dominating. There is good complexity on the palate and a decent finish. I do not really see any upside in not consuming this now, but it should stay here for a good few years. (1753 views) | | | Tasted by carlwhat on 8/15/2017: great intensity, and mouth coating sappiness. no pre-mox at all. lovely nose of lemon, iodine and sea shell. terrific long finish. perhaps it was a hair too rounded which i would attribute to the vintage and my preference for linear tautness; but that's really being petty; as this was just a terrific showing for a great bottle of valmur. (2895 views) | | | Tasted by jdinkin1 on 5/21/2017 & rated 92 points: Lemon favored stones. Yum. Ready but and for few more years. (2814 views) | | | Tasted by thehaughleydrinker on 1/1/2017 & rated 92 points: Wonderful. Lemon and mineral nose. Complex taste and fine fruit and oak balance. Overpriced, but delicious. (2871 views) | | | Tasted by Derek Darth Taster on 8/24/2016 & rated 93 points: Wine Wednesday (Free & Easy) (Extra Space): Tasted blind. Drank from bottle over 1+ hour.
Appearance is clear, pale intensity, lemon colour. Legs.
Nose is clean, medium+ intensity, with aromas of toasty vanilla oak, stony flinty minerality, white flowers, citrus lime. Developing.
On the palate, dry, high acidity, medium alcohol (13%), medium+ body. Medium+ flavour intensity, with flavours of stony flinty minerality, citrus lemon-lime, white peach, vanilla oak. Long finish.
Very good quality. Still a baby! Oak not integrated yet. Tight palate. Give this another 4-5 years and re-explore. (3701 views) | | | Tasted by ozyloy on 8/24/2016 & rated 92 points: Given one hour of air in bottle, and drunk over next 2 hours.
Clear, medium lemon in glass.
On the nose: Lemon, pear, grapefruit, green apple, toasted oak, flint, limestone and oyster shell. Complex and developing.
On the palate: Medium(+) acidity, medium(+) body, medium(+) flavour intensity of lemon, lime, pear, white peach, with flinty mineral on the mid-palate, and a long, rounded finish.
Great potential, but needs a few more years in cellar to finish off development. Possible upside to 93/94 pts. Decanting would help if drinking now. Looking forward to my next bottle in 2 or 3 years' time. (3109 views) | | | Tasted by Wardyn on 2/29/2016 & rated 92 points: Took some time for the wine to open up. It displays an abundance round flavors of lemon rind, white flowers, peaches, stones, minerality and well integrated oak. The noticeable higher acidity seems to buff the intensity of the wine while it's still retains the harmonious, refined and elegant texture. (2566 views) | | | Tasted by eoinhharkins on 1/2/2016: Takes a while to open up and show the citrus, green apple, sea breeze and crushed rock, despite the high acidity the palate is elegant and generous with a wonderful long finish (2581 views) | | | Tasted by PC73 on 10/17/2015 & rated 93 points: Classic GC Chablis. Under cork.
Nice balance and minerality.
Touch of sweetness.
Impressive. (2236 views) | | | Tasted by PC73 on 10/17/2015 & rated 93 points: Consistent with prior notes. (2540 views) | | | Tasted by PC73 on 8/23/2015 & rated 91 points: Golden straw coloured. Sweetness on the nose. Nice minerality. Clean and focused initially on the palate but something slightly clunky on the finish. Can't put my finger on what it is.
Leaf day (2374 views) | | | Tasted by mattyboy_ on 1/16/2015 & rated 95 points: Absolutely, stunning! The wine is packed to the hilt with flavors and aromas ranging from the typical, ocean breeze, seawater, oyster shell, baked apple, ripe lemons, toasted oak, brown butter. Wave after wave, of flavors cascade on the palate. It has the Grand Cru weight yet is extremely fresh and lively. Highly recommended. (2736 views) | | | Tasted by 2thdoc on 9/27/2014 & rated 91 points: Classic Chablis. Great minerality (2949 views) | | | Tasted by EhrlichDY on 2/23/2014: Pop and pour. Perhaps this was the wrong decision as the wine was tightly wound still and needed time to develop and soften. I found the amount of oak a bit surprising and overdone. Big and round in the mouth upon opening but this gained sleekness, sharpness, and brininess of a classical chablis with time. Overall, this was disappointing now. Wait at least two years and hope for the best. Judgement and score reserved. (3318 views) | | | Tasted by Tim Heaton on 12/16/2013: PnP. Lovely balance, surprising depth of fruit. Judicious oak and great purity help to better showcase the sleek lines and fresh, full mouthfeel. Already very approachable, and something I'll try and source sooner than later. highly recommended (3841 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, October 2011, Issue #44
(Domaine William Fèvre Chablis - Valmur Grand Cru White) Subscribe to see review text. | By Antonio Galloni
Vinous, Chablis 2009 and 2010 (Aug 2011)
(William Fèvre Chablis Grand Cru Valmur) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/12/2011)
(Dom William Fèvre, Valmur Chablis Grand Cru White) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2010, Issue #30, The Fine 2009 Burgundy Vintage- Rather Heterogeneous
(Chablis “Valmur”- Domaine William Fèvre) Login and sign up and see review text. | By Allen Meadows
Burghound, October 2010, Issue #40
(Domaine William Fèvre Chablis - Valmur Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, July/August 2010, IWC Issue #151
(Domaine William Fevre Chablis Valmur) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar. (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 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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