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William Fevre Chablis Champs Royaux 2010

Chardonnay from Burgundy, France
  • BH88
  • RP88
  • W&S88
0% ABV
  • JS91
  • WS90
  • WS90
  • BH89
  • RP88
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Winemaker Notes

Champ Royaux Chablis has a very fresh bouquet with notes of citrus and whitefleshed fruit, with a very slightly oaky finish. Fresh and supple, the wine is marked by mineral notes that are typical of the appellation. 100% Chardonnay.

Pair with fish dishes, grilled or in a light sauce; various seafoodand oysters.

Critical Acclaim

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BH 88
Burghound.com
A highly expressive nose of flower, citrus and plenty of sea shore nuances leads to very fresh and racy flavors that are at once delicious and refreshing while culminating in a dry and long finish that displays a hint of Sauvignon Blanc-like character.
RP 88
Robert Parker's Wine Advocate
Now that it has been in bottle for a while, the 2010 Chablis Champs Royaux (maison) has begun to soften and acquire slightly more developed aromas and flavors. It shows excellent depth and pure dimension for the vintage, with a lovely balance of richness, aromatic nuance and minerality. This is another gorgeous entry-level offering.
W&S 88
Wine & Spirits
Closed for now, this gives hints of green pear and dusty talc. It's light and delicate, needing bottle age to evolve.
Best Buy
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William Fevre

William Fevre

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William Fevre, , France - Other regions
William Fevre
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.

A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

AMR78714_2010 Item# 117388

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