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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Very fresh bouquet with notes of citrus and whitefleshed fruit.
Fresh and supple, the wine is marked by mineral notes that are typical of the appellation.
Fish dishes, grilled or in a light sauce; various seafood and oysters.
"The 2010 Chablis wraps around the palate with crushed rocks, lime, flowers and mint. It possesses marvelous depth and harmony, especially for a wine at this level. Everything is simply in the right place. This is a great showing from a wine that is also a perfect introduction to the vintage and the Fevre house style. Anticipated maturity: 2013+."
The Wine Advocate
Coming from a family that has been in the Chablis region for more than 250 years,
William Fevre's father was already a great wine-maker after World War II.
His son William founded the Domaine de la Maladiere and announced his first harvest in 1959.
For many years, William Fevre (who to this day enjoys a very good reputation as a defender
of historically renowned terroirs)...Read More About William Fevre
Chablis got a bad rap when its name was plastered on large jug wines in the 1980's and 90's. Luckily, the wine in those jugs has nothing in common with the actual region. Wines produced in Chablis are some of the most unique in the world. Typical descriptors of a classic Chablis include a greenish tinge on the wine, minerality and crisp acidity balanced by a round mouthfeel....Read More About Chablis
White Wine's Queen Bee
Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different
soils and different climates. While frequently paired with
its native home lies in the vineyards of Burgundy,
France. The only major white grape of the region, Chardonnay is at its best on the rolling...Read More About Chardonnay
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