Vintage 2021

Petit Chablis, William Fèvre

Domaine William Fèvre
Product Code: WF0321WC

Tasting Notes

Pale gold with hints of green; very fruity nose offering flavours of lime and acacia. Fresh, light and very perfumed mouth. ASTING TASTING NOTE: Bouquet marked by great freshness. Fruity, floral and mineral notes.A light and lively wine.

Profile

Chardonnay
12
FRANCE
6
Cork
William Fevre
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            [Notes1] => Pale gold with hints of green; very fruity nose offering flavours of lime and acacia.  Fresh, light and very perfumed mouth.

ASTING
TASTING NOTE: Bouquet marked by great freshness. Fruity, floral and
mineral notes.A light and lively wine.

            [Notes2] => VINEYARD
PeGt Chablis is a perfect introducGon to the world of Chablis` fine wines. Its Portlandian
subsoil differs somewhat from other AOCs in the region. However, it sGll evokes Chablis
characteristics with lovely freshness on the palate.

            [Notes3] => 
            [Notes4] => Pale gold with hints of green; very fruity nose offering flavours of lime and acacia.  Fresh, light and very perfumed mouth.
            [MediaNotes] => Burghound 	88-91
Jasper Morris 	86-88

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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 in small stainless steel vats.
MATURING: 8 to 10 months in stainless steel vats to preserve freshness.

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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
                    [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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                    [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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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 >

VINEYARD PeGt Chablis is a perfect introducGon to the world of Chablis` fine wines. Its Portlandian subsoil differs somewhat from other AOCs in the region. However, it sGll evokes Chablis characteristics with lovely freshness on the palate.

Winemaking >

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 in small stainless steel vats. MATURING: 8 to 10 months in stainless steel vats to preserve freshness.

Awards +

Burghound 88-91
Jasper Morris 86-88

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