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The pebbly terroir of this Premier Cru Chablis has made a strong impression on it, and boats a beautiful minerality and richness. More info
This Premier Cru from the left bank of the Serein gains from having such an expressive terroir, perfectly positioned but sensitive to frost. As is the case everywhere in Chablis, the subsoil is made up of layers of marls and Kimmeridgian limestone, rich in minerals and oyster fossils, which gives the wines such a highly individual mineral character. Well-structured, very concentrated, dense and nervous, it develops great purity of aromas and reveals beautiful length on the palate.
Chablis 1er Cru Montmains William Fèvre (Domaine) serve at a temperature of 10°C.
This Premier Cru from the left bank of the Serein gains from having such an expressive terroir, perfectly positioned but sensitive to frost. As is the case everywhere in Chablis, the subsoil is made up of layers of marls and Kimmeridgian limestone, rich in minerals and oyster fossils, which gives the wines such a highly individual mineral character. Well-structured, very concentrated, dense and nervous, it develops great purity of aromas and reveals beautiful length on the palate.
Present in the region for nearly three centuries, Les Fèvre have branded the Chablis name thanks to William, who founded Domaine de la Maladière in the late 1950s. With the arrival of the new owners in 1998, the Henriot family (from Champagne), also the owners of Maison Bouchard Père et Fils, and William Fèvre initiated some major changes: manual harvesting, selective triage, élevage in parsimonious wood, (never new barrels), to preserve the Chablis terroir without excessive woodiness; this is one of Fèvre’s secrets! Today with a solid financial base, Maison William Fèvre races ahead as one of the best Chablis, while benefiting from very simple techniques which respect the terroirs. An interesting fact is that it is the very same man, Didier Séguier, who officiates both as head of culture and cellar master. For all wines, the principle of gravity prevails: the grapes follow a natural circuit, without pumping, from top to bottom. The wines are aged in oak barrels, on fine lees, for between 10 and 15 months, and are stirred according to the vintages. Didier Seguier, the winemaker, thus produces clear and well-defined, pure Chablis. The domaine comprises 48 hectares, over half of which are premier crus (12 hectares) and grand crus (15.2 hectares).
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