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.
This is a classic wine. And one that will often save you in even the most dire of bottle shops. Having tasted this wine over almost 20 vintages I can happily say that it is always worth drinking. 2016 is looking great, green apple, chamomile, river pebble mineral, zesty acid and long finishing. Some doughy character from the lees helps flesh out the mid-palate. Drink over the next few years.
Chill this right down and serve ASAP.
Oysters, soft cheese, seafood. Nothing at all.
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.
On the bottom of the Chablis hierarchy, Petit Chablis is often from lesser sites and sometimes not on the kimmeridgean soils that make Chablis taste like Chablis. I often find that a Petit Chablis is like a Non-Vintage Champagne in that it reflects the producers house style more than site or vintage. The best are wonderful, just like a small Chablis and they can be wonderfully cheap too
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.