William Fevre Chablis Champs Royaux 2018
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#66 Wine Enthusiast Top 100 of 2020
William Fevre's Champs Royaux Chablis is impressively precise, delivering a nose of citrus fruits, flowers, green apple and flinty flavors of wet stone in the mid-palate with a beautifully clean finish. Fresh, supple, it is marked by mineral notes, typical of the appellation.
A perfect accompaniment for shellfish menus, grilled fish, oysters, and sushi - but would also work well with many roast chicken recipes seasoned with fresh herbs such as thyme or tarragon.
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Wine Enthusiast
A subtle hint of tangerine on the nose dissipates to leave ripe lemon brightness. The palate is beautifully concentrated, juicy and fresh, brimming with lemon-edged Mirabelle fruitiness. A chalky depth anchors everything in more coolness despite the ripe, rounded vintage.
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Wilfred Wong of Wine.com
COMMENTARY: The William Fèvre Champs Royaux Chablis has always been built for success, and the 2018 vintage is on cue. TASTING NOTES: This wine is wild, tart, and crisp. Enjoy its beautifully appointed aromas and flavors of green apples and wild herbs with sardines on a toasted baguette. (Tasted: November 20, 2019, San Francisco, CA)
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Wine Spectator
Clean and balanced, this white offers white peach, apple and floral aromas and flavors. A hint of mineral graces the mouthwatering finish.
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2019-
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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.