Chablis 1er Cru Vaillons, Domaine William Fèvre

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            [Code] => WF2420WC
            [SecondaryDescription] => Chablis 1er Cru Vaillons, Domaine William Fèvre
            [Description] => Fevre Domaine Chablis 1er Cru Vaillons
            [Vintage] => 2020
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            [Notes1] => Pronounced nose of fruit and flowers, with lovely freshness and a few mineral touches. Generous palate with lovely roundness. Drink with fish, seafood and shellfish, grilled or in a cream sauce.
            [Notes2] => VINEYARD
Located on the Côte des Vaillons, this appellation has 8 distinct « lieux dits ». With a soil base more 
limestone than clay, sitting on hard, compact Portlandian limestone, it represents all the different 
types of Chablis terroir under one appellation.
• GRAPE VARIETY: 100% Chardonnay
• SOIL AND SUBSOIL OF CHABLIS: Chalky clay, marl, and marly limestone from the 
Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago).
Located on either side of the Serein River. Rich in minerals and oyster fossils, giving the 
mineral character typical of the wines of Chablis.
• SURFACE AND LOCALISATION OF THE APPELLATION: 104 hectares on the left 
bank of the Serein River.
• SURFACE AND LOCATION OF OUR PARCELS: 3.65 hectares with a southeast exposure, 
mainly on the Vaillons, Châtains, Mélinots and Roncières parcels
            [Notes3] => 
            [Notes4] => Pronounced nose of fruit and flowers, with lovely freshness and a few mineral touches. Generous palate with lovely roundness. Drink with fish, seafood and shellfish, grilled or in a cream sauce.
            [MediaNotes] => Burghound 	89-92
Decanter 	92
Jasper Morris 	91-94
Wine Advoctae	93
Jancis Robinson	16,5+

            [ServingSuggestion] => Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
            [WineMakingNotes] => KNOW-HOW • 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 40 to
50% of the harvest. The remainder is vinified in small stainless steel vats.
• MATURING: 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the
harvest. The end of maturation occurs in small stainless steel vats.
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            [ExciseDescription] => IMP. STILL WINE N/E 15% VOL
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            [Appellation] => Chablis Premier Cru
            [ResidualSugar] => 1.6
            [TitratableAcidity] => 4.15
            [Type] => White
            [TypeCode] => 20
            [Style] => Vibrant medium to full bodied
            [StyleCode] => 013
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            [FoodSuggestion2] => Seafood
            [FoodSuggestion3] => White meat
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            [FoodSuggestion1Code] => 060
            [FoodSuggestion2Code] => 070
            [FoodSuggestion3Code] => 020
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            [OrganicBiodynamicCode] => 060
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                            [GrapeName] => Chardonnay
                            [GrapeCharacteristics] => Burgundy is Chardonnay`s spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance.
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                    [Name] => William Fevre
                    [Address1] => William Fevre
                    [Address2] => 21, Avenue d`Oberwesel
                    [Address3] => Chablis
                    [Address4] => 89800
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                    [Country] => FRANCE
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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
                    [Notes5] =>  
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            [Barcode_Bottle] =>  3443627815058
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            [LWIN_BaseCode] => 1068283
            [LWIN_FullCode] => 106828320200600750
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HVE