Winemaker Notes
"Remarkably complex bouquet, blending fruity, floral, and spicy notes with a substantial mineral touch. Structured palate, opening up with age to become a powerful and generous wines. Pair with fish, shellfish and other seafood, grilled or in a cream sauce, poultry and white meat, grilled or in a cream sauce."
Professional Ratings
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Decanter
Fevre's holdings of Les Clos, the largest Grand Cru climat, amount to 4.11ha (15%) with eight south-facing plots. Two-thirds of the must was fermented in aged oak barrels with an average age of six years. As with the other Grand Cru, this has been aged for 15 months in a combination of stainless steel and older oak barrels. An intense, focussed Les Clos, still fresh and with excellent acidity pairing effortlessly with apple and stoned fruit notes on the palate. The finish is an intriguing combination of savoury notes, a touch of shellfish and iodine, and a long flinty finish.
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Robert Parker's Wine Advocate
The 2015 Chablis Grand Cru les Clos has a crisp Granny Smith apple and yellow plum-scented bouquet that is nicely defined, if lacking the "spark" of the 2014 les Clos. The palate is very well balanced with a fresh, crisp opening. I like the energy conveyed by this les Clos and its precision from start to finish, notwithstanding the seam of salinity that surfaces towards the finish. Excellent.
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Wine Spectator
A distinctive aroma of sandalwood leads into flavors of vanilla, peach and melon in this balanced white, which has good cut, just needs time to shrug off the initial oak influence. Best from 2018 through 2024. 120 cases imported.
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.