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Flat front label of wine

William Fevre Chablis Domaine 2009

Chardonnay from Chablis, Burgundy, France
  • WS89
  • BH88
12.5% ABV
  • WW92
  • BH90
  • WS91
  • WS90
  • WS92
  • RP88
  • RP89
  • BH88
  • RP90
  • WS90
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12.5% ABV

Winemaker Notes

Combining great fruitiness with a pleasant freshness, and that special mineral character, Chablis is an appellation of reference all over the world. The vineyards, with the Kimmeridgian subsoil, are ideally exposed to sun and climate to give birth to great wine, thanks to the attention of the Domaine's team.

Very refined bouquet, developing citrus, white-fleshed fruit and floral notes. Fresh and supple, the wine is marked by mineral notes that are typical of the appellation.

Pairs well with: Fish dishes, grilled or in a light sauce; various seafood and oysters. Serve at 54-60 degrees.

Critical Acclaim

All Vintages
WS 89
Wine Spectator
This is fresh and steely, with lively acidity underlining the lemon, apple and mineral flavors. A mouthwatering tang marks the finish. Drink now through 2014. 1,000 cases imported.
BH 88
Burghound.com
A more complex if not fresher nose features notes of lemon zest, oyster shell and white flower that precede solidly well-concentrated, textured and delicious flavors that possess good balance on the moderately persistent finish.
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William Fevre

William Fevre

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William Fevre, Chablis, Burgundy, France
Image of 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.

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 Grand Cru vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil while most of the vineyards in the outlying spots are referred to as Petit Chablis. Chablis Grand Cru, as well as some Petit Chablis, can age for many years.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SOU303826_2009 Item# 107367