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William Fevre Chablis Les Clos Grand Cru 2006

Chardonnay from Burgundy, France
  • RP96
0% ABV
  • RP92
  • BH96
  • RP95
  • WS94
  • WE96
  • BH96
  • RP93
  • WS92
  • BH96
  • RP95
  • RP94
  • BH94
  • RP95
  • W&S94
  • WS93
  • BH94
  • RP94
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Winemaker Notes

"Pale color. Musky, minerally aromas of lemon, mint, raw pineapple and quinine; very backward and very Chablis. Silky on entry, then dense in the middle, with terrific thrust and depth to its very dry but ripe flavors of citrus peel, minerals and spices. Wonderfully concentrated, solid, powerfully structured grand cru with outstanding minerally persistence. Potentially the best vintage yet for this bottling and one of the early highlights of the vintage."
-International Wine Cellar 94-97

"Fevre's 2006 Chablis Les Clos reflects its location in the chalky, stony upper reaches of that cru, with juicy lime; high-toned herbal essences including a hint of peppermint; fresh pit fruits; and a palpably chalky mineral dimension. Incredibly dense, yet shapely and not in the least heavy, this penetrates with uncanny grip, leaving your palate absolutely wrung-out. There is no doubt a wealth of nuance not even perceivable at this stage, but the stage is already set for an unforgettable show to reward anyone lucky and patient enough to follow this for 15 or more years. The 2005, incidentally, is equally dense and gripping, but more refined and forthcoming."
-Wine Advocate 95-96

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
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William Fevre

William Fevre

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William Fevre, Burgundy, France
2006 Chablis Les Clos Grand Cru
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.


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A legendary wine region setting the benchmark for Pinot Noir and Chardonnay worldwide, Burgundy is a perennial favorite of many wine lovers. After centuries of winemaking, the Burgundians have determined precisely which grape clone grows best on which plot of land, determined by the soil type, the elevation, and the angle in relation to the sun—this is a region firmly rooted in tradition and the concept of ‘terroir’ reigns supreme here. Because of the Napoleonic Code requiring equal distribution of property and land among all heirs, vineyard ownership in Burgundy is extremely fragmented, with some growers responsible for just one row or even one vine. This system has led to the predominance of the "negociant"—a merchant who purchases fruit from many different growers to vinify and bottle together.

Burgundy’s cool, marginal climate and Jurassic limestone soils are perfect for the production of elegant, savory, and mineral-driven Chardonnay and Pinot Noir with plenty of acidity. Vintage variation is of particular importance here, as weather conditions can be variable and unpredictable. Spring frost and hail are near-universal risks. The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red, white, and rosé are all produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne; the Mâconnais, producing soft and round inexpensive Chardonnay; and Chablis, the northernmost region of Burgundy and an acidity-lover’s Chardonnay paradise.


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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.

LAU1632607_2006 Item# 94216