William Fevre Chablis Montmains Premier Cru 2007
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Wine Enthusiast
A beautifully elegant wine, wearing its fresh fruit and acidity on its sleeve at the moment, but promising depth of fruit skin and toast flavors as the structure develops. There's a fine tight, final mineral edge.
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Robert Parker's Wine Advocate
Comprising fruit from Les Forets, Bouts des Butteaux, and true Montmains, the Fevre 2007 Chablis Montmains (raised in a 60:40 ratio of tank to barrel) highlights peach, orange, kelp, and oyster shell. Its oiliness of texture reinforces the impression of richness, while a prominent salinity among its diverse mineral shadings lends lip-smacking invigoration to a sustained, bright, austerely dry finish. This offers an uncanny sense of liquefied stone and shells such as one scarcely ever encounters outside of the Auxerre. As Seguier explains it, the high-elevation and clay-rich Marnes soil of Butteaux – which makes up nearly half of this cuvee – promotes pronounced acidity, extract, and above all overt mineral characteristics. But these soils, especially at this altitude, are much slower to warm, so control of yields and later harvest are critical. This beauty should merit at least 6-8 years of attention. A non-estate Montmains, not sold in the U.S., shared some of this wine's mineral character but was broader and far less concentrated or focused.
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Wine Spectator
A generous version, displaying lemon cake, vanilla and melon notes, all backed by a vivid structure. Subtle, yet with a long, mouthwatering aftertaste. Drink now through 2015.
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Domaine William Fèvre is a historical and environmental pioneer in Chablis. The domaine covers a total of 78 hectares, including 15 hectares of Grand Cru vineyards as the largest Grand Cru landowner in Chablis. The domaine is also comprised of 16 hectares of Premiers Crus, including icons such as Vaulorent, Montmains, and Les Lys, among many others. William Fèvre has been committed to a strong environmental approach for more than 20 years, receiving their HVE3 certification in 2014. Domaine William Fèvre does everything possible to express the most subtle variations in Chablis' climats and to offer wines that give everyone, from novices to connoisseurs, the opportunity to enjoy an experience characterized by a superb expression of purity and minerality.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.