The western most Grand Cru on fairly deep marl and clay. It faces south-west and is considered one of the fuller and richer styles. This wine has been perfectly cellared and is ready to drink now. I suggest something simple like natural oysters as a match.
Although it is quite a large company William Fevre is one of Chablis’ leaders in term’s of quality. Andrew Jefford awarded Fevre the only three star rating from Chablis is his book ‘The New France’. Founded in 1957, its vineyard holdings include 12 hectares of Premier Cru and 16 hectares of Grand Cru vines.
Chablis – The kimmeridgean soils that make Chablis taste like Chablis is evident in these wines. They have more definition of region and more structure than a Petit Chablis but without the fruit weight and intensity of the better sites. Great wines for drinking young or youngish.
Chablis Grand Cru – Essentially the seven official Grand Cru sites of Chablis are one 100ha vineyard with many aspects. The way they can weave delicacy and power into these wines is amazing. It is preferably to drink them at about 15 years old but the best years will evolve for much longer.
Chardonnay – The grape that you can plant anywhere, in any climate and do anything to and it will still taste like an OK wine. When people hit the sweet spot of site, climate, cropping and winemaking, Chardonnay becomes a magical wine that will age gracefully but charm you at any age. Chardonnays can range from cool climate lean and citrusy to warmer climate tropical and overt. Oak and lees can add flavouring as can malolactic fermentation.