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).
About the cuvée
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.
The best vintages for Chablis 1er Cru Montmains William Fèvre :
2010, 2009, 2008, 2007, 2006, 2005, 2003, 2002, 2001, 1999, 1997, 1996, 1992, 1990
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Analysis & performance of Chablis 1er Cru Montmains William Fèvre 2010
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General : The «bio» designation covers certified wines produced by biodynamic or organic methods, sustainably produced wines, and «environmentally friendly» wines that are not officially certified. These designations apply to recent vintages (the date of certification, if known, is specified in the estate description). See the blog article for more information on this designation.
Biodynamic : The «biodynamic» designation is used for all estates certified as using biodynamic methods, as verified by one of the two official bodies, Demeter or Biodyvin. All wines produced by biodynamic methods are also certified as organic. This designation applies to recent vintages.
Organic : The «organic» designation covers all estates certified as using organic methods, as verified by one of the bodies approved by the Ministry of Agriculture, such as Ecocert. This designation applies to recent vintages.
Sustainable : The «sustainable» designation covers all estates certified as using integrated or High Environmental Value (level 3 Environmental Certification) techniques. This designation applies to recent vintages.
Evironmentally friendly : The «environmentally friendly» designation refers to estates practising environmentally friendly wine-growing techniques, but that have not opted for certification or who are still in the process of converting to organic agriculture or biodynamics. These estates may have adopted biodynamic principles (non-certified) or simply no longer use chemical products. This designation applies to recent vintages.
Natural : Wines which are produced without any added sulfur (or almost any) and with no other inputs. However, given that there is no official body to issue the natural wine label, it is based on winemakers’ statements. This designation applies to recent vintages.