2020 | Domaine William Fèvre | Chablis Fourchaume 1er cru

It is a very good bottle, delivering a fine bouquet of apple, pink grapefruit, orange, fine soil tones, a touch of salinity and a top note of dried flowers. On the palate the wine is deep, full-bodied, crisp and complex, with a good core of fruit, bouncy acids and a long, forward and juicy finish. This has a good girdle of acidity.

Reviews:

• John Gilman: There are two different bottlings of Fourchaume in the Fèvre cellars this year, with this one made from purchased fruit. It is a very good bottle, delivering a fine bouquet of apple, pink grapefruit, orange, fine soil tones, a touch of salinity and a topnote of dried flowers. On the palate the wine is deep, full-bodied, crisp and complex, with a good core of fruit, bouncy acids and a long, forward and juicy finish. This has a good girdle of acidity.

• Allen Meadows: An abundance of Chablis typicity is present on the aromas of mineral reduction, white orchard fruit, citrus zest and tidal pool. There is again very good volume and density to the medium-bodied flavors that are unusually powerful for Fourchaume, all wrapped in a lemony and almost salty finish.

Producer Information

William Fevre is one of the most prestigious of all Chablis houses and, despite its relative youth, produces some of the finest expressions of Chardonnay from the north of Burgundy. The domaine holdings cover a wide range of vineyards, including numerous grand and premier cru Chablis sites. The Fevre family has been in Chablis for 250 years, but the domaine itself wasn't established by William Fèvre until 1959. William Fèvre himself sold the eponymous business in 1998 to Maisons et Domaines Henriot (which includes Champagne house Henriot, Beaune-based Bouchard Père et Fils and Beaux Frères). Today, Domaine William Fèvre owns around 76 hectares (190 acres) in Chablis, 15 hectares (37 acres) of which are in grand cru vineyards including Les Clos, Vaudésir, Bougros and Preuses. This variety of plots gives a complete and full profile of wines – for example, those from Bougros are typically full-bodied and rounded, while those from Vaudésir are more lively, fresh and floral. A further 16 hectares (39 acres) of vineyards are classified as premier cru (these include Fourchaume/Vaulorent, Vaillons, Montmains, Montée de Tonnerre and Les Lys). Historically, the wines were all aged in new oak, although more recently William Fère has changed to the use of barrels that are, on average, five years old, allowing for the quintessential Chablis freshness and minerality to shine through. Harvesting is all done by hand, with rigorous sorting for the premier and grand cru parcels.

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