"Using the old name for Bourgros, this is from the steepest portion of the Bourgros vineyard. The pure chalk soil gives it pronouned minerality, and it shows firm structure, with green apples, toast and a ver firm, tight character. This wine fefinitely needs to age; give it 5-8 years." -Wine Enthusiast
"Pale, green-tinged color. High-pitched nose dominated by minerals and lime. Classic gripping Chablis grand cru, with lemon, mineral and crushed stone flavors given shape and vibrancy by brisk acids. Offers an uncanny combination of seamless texture and tensile strength. Finishes with superb lingering sweetness and terrific snap. Like the Bougros, this was still on its fine lees, in cuve. Great potential here." -International Wine Cellar 93-95
William Fevre Winery
With a family history dating back 250 years in the Chablis region, William Fèvre’s father was already a great wine-maker after World War II. His son William founded the Domaine de la Maladière and announced his first harvest in 1959. For many years, William Fèvre (who to this day enjoys a very good reputation as a defender of historically renowned terroirs), has worked each plot keenly and skillfully so as to make wine whose personality reflects the authenticity of the soils from which they spring.
In 1998, the venerable Henriot family from Champagne succeeded him. The Domaine was taken up with the desire to make indisputably genuine and fine wines, bringing along a very personal expertise in Chardonnay. All the efforts have but one goal – to finely express the most subtle variations in the greatest Chablis crus.
William Fèvre owns the widest array of Grands Crus and benefits from ideal conditions to produce excellent Chablis. Located on “historical” terroirs, dating from before the extension of the vineyard areas that occurred in the 1970’s, the William Fèvre Domaine is at the very heart of the vineyards, on soil that mixes marl and clay-rich lime, as well as a Kimmeridgian subsoil rich in minerals and oyster fossils that give Chablis its unique mineral character.
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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. Chablis is a perfect match to any fish or shellfish dish.
The northernmost region of Burgundy, Chablis' location is closer to Champagne than its Burgundian neighbor, Cote d'Or. This northern proximity gives Chablis a cool, continental climate. The soil is a limestone base, and in the best vineyard sites that limestone is covered with Kimmeridgian clay, a material that is very high in marine fossils. The climate, paired with these distinctive soils, makes the area particularly suited for Chardonnay - the almost exclusive white grape of the area.
Those who claim not to like Chardonnay will be pleasantly surprised by the uniqueness of Chablis. The winemakers of the region almost always stick to stainless steel for fermentation, and many use no oak at all. If oak-aged, the wine will only be in large French oak barrels, which give the wines flavors that are a far cry from your typical California Chardonnay.
About France - Other regions
When it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir, they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine.
The top regions of France are: Bordeaux, Burgundy, Champagne, Languedoc-Roussillon, Loire, Rhone. And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style. Pinot Noir, Chardonnay, Cabernet Sauvignon and
Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.