William Fèvre Chablis "Les Clos" Grand Cru 2015 Magnum

william-fevre

  • Great Domaines
    93
  • Burghound
    93
  • Vinous Media
    94+

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R 2,300

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Tasting Note:

"Once again there is just enough wood present to warrant mentioning on the strikingly fresh, cool and pure nose of mineral reduction, ripe pear, sea water and floral aromas. There is flat out remarkable power to the highly energetic flavors that also display ample amounts of dry extract that imparts a sappy texture to the intensely mineral-driven, explosive and hugely long finish that is unusually dry for the vintage. It's interesting as one can sense an elevated level of alcohol but surprisingly there is no associated finishing warmth to speak of." - Allen Meadows, Burghound.com

 
FactSheet
FactSheet:

Composition:
100% Chardonnay
Drink Date:
2023+
Alcohol:
13%

60 to 70% in barrique for 4 to 6 months

Body:
Full

Which glass?
Zalto Burgundy

Decant it?
no

 
Vineyards & vinification
Vineyards & vinification:

Fully certified organic cultivation of 35 to 40 year old vines. Single vineyard.

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William Fèvre Chablis "Les Clos" Grand Cru 2015 Magnum

Chardonnay, William Fevre, Chablis, Burgundy, France, White, 1500ml

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About the Producer

The name William Fèvre has become synonymous with Chablis, and has become one of its greatest domaines. From humble beginnings in 1957 with a mere 7 hectares William Fèvre soon procured some of the best premier and grand crus in Chablis, many of which were neglected. After an extensive replanting to restore these vineyards to their former glory, he proudly boasted a total of 48 hectares.

Fèvre’s retirement in 1998 saw the domaine fall under the new ownership of the Champagne House Joseph Henriot, but still held on to the original name. The talented Didier Séguier is the new cellarmaster, an alumnus of the well-known Beaune domaine of Bouchard Père et Fils. All of Fèvre’s vineyards are harvested by hand, quite a task given that this includes 12 hectares of premier cru and no less than 16 hectares of grand cru.

Abandoning the previous owner’s fondness of new oak, Séguier has reduced the use of wood to just 30% - 40% for premier crus and 80% for the grand crus. His Villages receives a mere 10%. New oak has been completely abandoned, and Didier’s links to his alma mater ensures a steady supply of year-old barrels. The average ages of their barrels are at a far tamer five years.

Wooded wine is blended with its unwooded counterpart after the various stages of maturation: 8 - 10 months for Villages, 10 - 13 months for premier crus and 12 - 15 months for grand cru. Once blended, the wine is bottled, creating a classic Chablis - lean, linear and mineral.

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