Vintage 2021

Chablis, Grand Cru Valmur, Domaine William Fèvre

Domaine William Fèvre
Product Code: WF2521WC

Tasting Notes

Pale gold with hints of green. Very complex bouquet unveiling flavours of black fruit, candied citrus fruit and white flowers. Powerful, racy and rich mouth sustained by a beautiful mineral character. A great bottle full of potential. Charming bouquet with astonishing fruitiness and a good mineral character. The powerful, strongly constituted palate lacks neither elegance nor roundness.

Profile

Chardonnay
13
FRANCE
6
Cork
William Fevre
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            [Notes1] => Pale gold with hints of green.  Very complex bouquet unveiling flavours of black fruit, candied citrus fruit and white flowers.  Powerful, racy and rich mouth sustained by a beautiful mineral character.  A great bottle full of potential.

Charming bouquet with astonishing fruitiness and a good mineral character. The powerful, strongly constituted palate lacks neither elegance nor roundness.
            [Notes2] => With its terroir split into two parts on either side of the Sainte Vaubourg fountain path, it has slightly deeper clay-limestone soils than the other Grands Crus. Its shape is reminiscent of a small valley hence the name “Valmur”.
            [Notes3] => 
            [Notes4] => Pale gold with hints of green.  Very complex bouquet unveiling flavours of black fruit, candied citrus fruit and white flowers.  Powerful, racy and rich mouth sustained by a beautiful mineral character.  A great bottle full of potential.
            [MediaNotes] => Burghound 	93-95
Jasper Morris 	92-95

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• VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the 
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grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic 
fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 60 to 
70% of the harvest. The remainder is vinified in small stainless steel vats.
• MATURING: 14 to 15 months, of which 5 to 6 months on fine lees in French oak barrels, for 60 to 70% of the 
harvest. The end of maturation occurs in small stainless steel vats.
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                    [Notes1] => Domaine William Fèvre has remained faithful to its tradition of 
excellence by retaining the purity of terroir and adhering to 
rigorous and meticulous attention to details in all areas of production. The  78ha of vineyards, separated into 90 parcels offer huge scope for the wines at all levels. Over half of the vineyards are Premier and Grand Cru sites. Two thirds of the domaine have been grown 
organically since 2006, with biodynamic methods practised since 2010. In 2015 the Domaine was certified with the highest level of HVE. The resulting terroir expression and life in the glass highlights the relevance of these techniques in the vineyard. Cellar Master Didier Séguier uses no oak on his regional Chablis, with just older barrels of over 6 years on the Premier and Grand Cru wines.
“Minerality is a bit of a Chablis trademark and it shines through with a thousand nuances in each of our wines.” 
Didier Séguier – Cellar Master
                    [Notes2] => Burgundy
                    [Notes3] => Burgundy
                    [Notes4] => William fèvre make some of the world’s favourite chablis.  the only chablis producer to win four stars in the prestigious bettane et desseauve.  fèvre own 15% of the total grand crus in chablis. their policy is minimalistic intervention; let the grapes and terroirs talk. their state of the art winery enables them to define the different character of each plot
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                    [Notes1] => Domaine William Fèvre has remained faithful to its tradition of 
excellence by retaining the purity of terroir and adhering to 
rigorous and meticulous attention to details in all areas of production. The  78ha of vineyards, separated into 90 parcels offer huge scope for the wines at all levels. Over half of the vineyards are Premier and Grand Cru sites. Two thirds of the domaine have been grown 
organically since 2006, with biodynamic methods practised since 2010. In 2015 the Domaine was certified with the highest level of HVE. The resulting terroir expression and life in the glass highlights the relevance of these techniques in the vineyard. Cellar Master Didier Séguier uses no oak on his regional Chablis, with just older barrels of over 6 years on the Premier and Grand Cru wines.
“Minerality is a bit of a Chablis trademark and it shines through with a thousand nuances in each of our wines.” 
Didier Séguier – Cellar Master
                    [Notes2] => Burgundy
                    [Notes3] => Burgundy
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                    [Notes1] => Domaine William Fèvre has remained faithful to its tradition of 
excellence by retaining the purity of terroir and adhering to 
rigorous and meticulous attention to details in all areas of production. The  78ha of vineyards, separated into 90 parcels offer huge scope for the wines at all levels. Over half of the vineyards are Premier and Grand Cru sites. Two thirds of the domaine have been grown 
organically since 2006, with biodynamic methods practised since 2010. In 2015 the Domaine was certified with the highest level of HVE. The resulting terroir expression and life in the glass highlights the relevance of these techniques in the vineyard. Cellar Master Didier Séguier uses no oak on his regional Chablis, with just older barrels of over 6 years on the Premier and Grand Cru wines.
“Minerality is a bit of a Chablis trademark and it shines through with a thousand nuances in each of our wines.” 
Didier Séguier – Cellar Master
                    [Notes2] => Burgundy
                    [Notes3] => Burgundy
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                    [Notes5] =>  
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                    [Address5] =>  
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                    [Fax] =>  
                    [Email] =>  
                    [Website] =>  
                    [Notes1] => Domaine William Fèvre has remained faithful to its tradition of 
excellence by retaining the purity of terroir and adhering to 
rigorous and meticulous attention to details in all areas of production. The  78ha of vineyards, separated into 90 parcels offer huge scope for the wines at all levels. Over half of the vineyards are Premier and Grand Cru sites. Two thirds of the domaine have been grown 
organically since 2006, with biodynamic methods practised since 2010. In 2015 the Domaine was certified with the highest level of HVE. The resulting terroir expression and life in the glass highlights the relevance of these techniques in the vineyard. Cellar Master Didier Séguier uses no oak on his regional Chablis, with just older barrels of over 6 years on the Premier and Grand Cru wines.
“Minerality is a bit of a Chablis trademark and it shines through with a thousand nuances in each of our wines.” 
Didier Séguier – Cellar Master
                    [Notes2] => Burgundy
                    [Notes3] => Burgundy
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            [Allergen_Sulphites] => 1
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HVE

About this product +

Producer >

Domaine William Fèvre has remained faithful to its tradition of excellence by retaining the purity of terroir and adhering to rigorous and meticulous attention to details in all areas of production. The  78ha of vineyards, separated into 90 parcels offer huge scope for the wines at all levels. Over half of the vineyards are Premier and Grand Cru sites. Two thirds of the domaine have been grown organically since 2006, with biodynamic methods practised since 2010. In 2015 the Domaine was certified with the highest level of HVE. The resulting terroir expression and life in the glass highlights the relevance of these techniques in the vineyard. Cellar Master Didier Séguier uses no oak on his regional Chablis, with just older barrels of over 6 years on the Premier and Grand Cru wines. “Minerality is a bit of a Chablis trademark and it shines through with a thousand nuances in each of our wines.”  Didier Séguier – Cellar Master

Viticulture >

With its terroir split into two parts on either side of the Sainte Vaubourg fountain path, it has slightly deeper clay-limestone soils than the other Grands Crus. Its shape is reminiscent of a small valley hence the name “Valmur”.

Winemaking >

• HARVEST: Manual • VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 60 to 70% of the harvest. The remainder is vinified in small stainless steel vats. • MATURING: 14 to 15 months, of which 5 to 6 months on fine lees in French oak barrels, for 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats.

Awards +

Burghound 93-95
Jasper Morris 92-95

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