Profile of Domaine William Fèvre

If there is one name in the Burgundy region synonymous with superlative, long-lasting Chablis then it is undoubtedly William Fevre. The domaine has assumed the leadership of Chablis – offering both consistently excellent quality and significant quantity. Today, they have become the go-to outfit for wine lovers searching for the quintessential Chablis characteristics of power, minerality and unrivaled finesse. Indeed, for many Chablis offers the finest and most ‘nervy’ expression of the Chardonnay grape, grown in the special Kimmeridgian clay terroir which gives the wines that purity of expression and mineral core. The domaine, although no longer under family control, has continued to ever improve its game, investing much time into understanding their unique terroir and insisting on adherence to strict quality controls of manual harvesting and rigorous grape selection. And with a formidable portfolio of vineyards, including many of the most renowned Premier and Grand Crus, William Fevre is an estate that can cater to every possible desire, no matter how demanding the connoisseur!

The domaine has a long and proud history of Chablis production, with William’s late father, Maurice, belonging to a family who had lived in the region for over 250 years. His father was an important grower after the Second World War and William continued this tradition by founding Domaine de la Maladiere in 1959. Since that time, William tirelessly built up both his vineyard holdings and the reputation of the domaine, investing heavily in the 1970s in new buildings and the latest technology. He has always been a powerful voice in the region and campaigned strongly in the 1980s and early 90s against further expansion of the Chablis vineyards. But after many decades of invaluable contribution towards maintaining Chablis’ great name, Fevre retired in 1998 at the age of 67 and sold the business to the Champagne house Henriot.

Joseph Henriot and his formidable team have thankfully continued the Fevre philosophy of the pursuit of quality bar none, and today William Fevre is producing some of the finest wines in the history of the domain. Under the careful direction of maestro winemaker Didier Seguier, oak is being put to the most judicious use, enhancing the character of each and every Cru but never overwhelming it. He is also a great proponent of organic viticulture, and practices biodynamic grape growing in an ever increasing number of their vineyards. The result? Wines of amazing purity, concentration, and power, with the Grand Crus being particularly long-lived and worthy of critical acclaim. The standout hallmark is excellent terroir definition; William Fevre, although working alongside many other great producers, really is setting the benchmark for top Chablis. Simply put, this is a classy estate producing very, very classy wines.

Wines produced

  • William Fevre Bougros (Grand Cru)

    100% Chardonnay. 60/70% of the wines are fermented in used French oak barrels, the rest in stainless steel. The same percentage of wine is then matured for 12 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel. A full-bodied, intense Chablis, perfect for white meats and seafood.

  • William Fevre Les Clos (Grand Cru)

    100% Chardonnay. 60/70% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. The same percentage of wine is then matured for 12 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel. Chablis' most renowned and oldest vineyard, capable of long-ageing.

  • William Fevre Valmur (Grand Cru)

    100% Chardonnay. 60/70% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. The same percentage of wine is then matured for 12 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel.

  • William Fevre Beauroy (Premier Cru)

    100% Chardonnay. 30/50% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. 40/50% of the wines are then matured for 10 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel. A superb, left bank Chablis.

  • William Fevre Montmains (Premier Cru)

    100% Chardonnay. 30/50% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. 40/50% of the wines are then matured for 10 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel. Known for its mineral aromas and powerful expression of the terroir.

  • William Fevre Vaillons (Premier Cru)

    100% Chardonnay. 30/50% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. 40/50% of the wines are then matured for 10 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel. A renowned Premier Cru vineyard in the region, the wine is suitable for cellaring.

  • William Fevre Fourchaume (Premier Cru)

    100% Chardonnay. 30/50% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. 40/50% of the wines are then matured for 10 to 15 months in French oak barrels, with 4-6 months fine lees maturation in oak. The ageing is then finished off in stainless steel. A lovely, floral example of Chablis - the ideal partner for shellfish.

  • William Fevre Chablis (Village wine)

    100% Chardonnay. 5-10% of the wines are fermented in 6 year old French oak barrels, the rest in stainless steel. 5-10% of the wines are then matured for 4 to 6 months in used French oak barrels, the rest in stainless steel for 10-12 months. A fantastic introduction to the wines of Chablis; ideal for serving with oysters.

  • William Fevre Petit Chablis

    100% Chardonnay. The wine is fermented in stainless steel and aged in tank for 8-10 months, to preserve freshness. The entry level wine of the property.

  • William Fevre Saint Bris (Sauvignon Blanc)

    100% Sauvignon Blanc. The wine is fermented in stainless steel and aged in tank for 8-10 months, to preserve freshness. A unique wine in Burgundy, the only appellation to be planted with Sauvignon Blanc.

Winery details

Domaine William Fèvre

21, Avenue d'Oberwesel
89800 Chablis, Auxerre
France
Tel +(33) 03 86 98 98 98
Fax +(33) 03 86 98 98 99

Appellation
AOC Chablis
Founded
1959
Area under vine
51 hectares
Age of vines
35 years+
Oak barrel origin
French
Winemaker
Didier Seguier
Owner
Henriot Champagne house
Production
200,000 bottles
Grape varietals
Chardonnay, Sauvignon Blanc

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