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William Fevre Chablis Montmains Premier Cru 2013

Chardonnay from Chablis, Burgundy, France
  • BH92
  • WE92
  • WS90
12.5% ABV
  • JS92
  • RP91
  • RP92
  • RP92
  • WS92
  • BH92
  • BH92
  • RP91
  • RP92
  • W&S90
  • WE94
  • RP91
  • W&S91
  • WE94
  • RP92
  • BH92
  • WS90
  • RP91
  • WS92
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Currently Unavailable $49.99
Try the 2014 Vintage 46 99
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12.5% ABV

Winemaker Notes

Premier Cru Montmain's unique terroir of very stony terrain produces a wine with very pronounced mineral aromas, extraordinary power and excellent ageing potential. This wine shows great structure with good length. Both accessible and very fresh, it shows fantastic concentration.

Critical Acclaim

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BH 92
Burghound.com
Here the nose is compositionally similar to that of the négociant version but in this case it's a bit fresher and more complex with perhaps a touch more Chablis character as well. There is fine intensity to the solidly concentrated and vibrant medium-bodied flavors that possess ample dry extract on the slightly more mineral-driven finish that is presently somewhat youthfully austere. Lovely. Range: 89-92
WE 92
Wine Enthusiast
Attractive toast aromas match well with the buttery, ripe fruits. This is a generous wine, although one with a line of acidity and steeliness that gives a strong texture. At the end, lemon crispness and ripe honey go well together. Drink from 2017.
WS 90
Wine Spectator
Fresh and harmonious, showing apple, lemon, floral and stone flavors, with a hint of grass. Stays lean and crisp on the mouthwatering finish. Drink now through 2020.
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William Fevre

William Fevre

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William Fevre, Chablis, Burgundy, France
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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 and tactile, and yet uniquely light and 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.

SOU384930_2013 Item# 145639