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William Fevre Chablis Domaine (375ML half-bottle) 2017

  • WW92
  • JS92
  • D91
  • BH91
375ML / 0% ABV
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375ML / 0% ABV

Winemaker Notes

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

Great with fish dishes (grilled or in a light sauce), oysters and sushi.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
COMMENTARY: I have tasted many Domaine Fèvre Chablis offerings over the years, but I can quite remember the Domaine bottling. The 2017 Domaine William Fèvre Chablis is a showstopper. TASTING NOTES: This is a complete wine from start to finish. Its heady, rich, ripe fruit and bright mineral aromas and flavor seem to go on and on. Pair its ultra-rich delivery with shellfish in cream sauce. (Tasted: August 31, 2018, San Francisco, CA)
JS 92
James Suckling
This has plenty of ripe rich fruit with an array of lime curd, peaches, apricots and mangoes. The palate is packed with flesh and very succulent smooth and creamy peaches and apricots. A lot to like here. Drink on release.
D 91
Decanter
The better of Fèvre's two Chablis cuvées - the other one is a négociant blend - this very lightly wooded cuvée comes mostly from old-vine parcels and is commendably reliable. Pear and boiled sweet notes segue into a fresh, sappy, tapering palate.
BH 91
Burghound.com
A slightly fresher nose speaks of mineral reduction, apple and soft floral scents. There is a lovely sense of energy to the attractively textured, rich and delicious middle weight flavors that possess much better depth and persistence. One to consider.
Barrel Sample: 89-91
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William Fevre

William Fevre

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William Fevre, France
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Founded in 1959, Domaine William Fèvre is at the very heart of the Chablis vineyards. Since its founding, Domaine William Fèvre has been taken up with the desire to produce indisputable genuine and fine wines, bringing along a very personal experience in Chardonnay. All the efforts have but one goal – to finely express the subtle most variations in the greatest Chablis crus. Today, Domaine William Fèvre is one of the most established and renowned estates in Chablis.

Domaine William Fèvre joined the Henriot family portfolio in 1998.

“In my 20 years with William Fèvre, I have aimed at crafting wines that fully express the terroir of Chablis through the use of organic and biodynamic viticulture and meticulous care in the vineyards. Minerality is a Chablis trademark and it shines through with a thousand nuances in each of our wines.” – Didier Séguier, William Fèvre Director & Cellar Master

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Chablis

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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.

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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 is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy 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. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

SOU907802_2017 Item# 485168