2006 William Fevre - Chablis Vaudesir 750ml

France - Burgundy - Chablis | Grand Cru/ White / Chardonnay   |     Watch

IWC 91-93   JR 17.5   Collector 
2006 William Fevre - Chablis Vaudesir Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 91-93

Bright, green-tinged color. Spicy stone fruits, grapefruit, fresh pineapple, flint and minerals on the nose. Very ripe, fleshy, broad and sweet but with lovely integrated acidity giving shape to the grapefruit, pineapple and spice flavors. As round as this is, it boasts an exhilarating sugar/acid balance. Tightens up on the very long finish-a good sign for the wine's potential in bottle.

Author: Stephen Tanzer
Issue: Issue 133

Professional content appears courtesy of Vinfolio


Jancis Robinson | Rating: 17.5

Smoky minerality over citrus and green apple. Very fresh, very pure. Then more savoury on the palate with a gently grainy grip of youth. Tight, arrow-like and persistent. (JH)

Drink Dates: 2009-2014
Author: Julia Harding MW


Professional content appears courtesy of Vinfolio

Collector Reviews For This Wine


Rating:
Author: Anonymous Author
Trust Rating: 100
Tasted On: 05/05/2009
WC Meeting May 4, 2009 - High acidity, grapefruit, steely, tart, crisp, light wood, can keep a few years - KEEP

1 of 1 people found this review useful.


Average rating: 91, based on 3 reviews

Collector Data For This Wine

87 bottles owned by 28 collectors.

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About This Producer


The Fevre family has been an integral part of the Chablis landscape for upwards of 250 years. Since the beginning, though, they have been adamant about protecting and promoting the typicity of Chablis, whose whites draw a unique and well-defined line in the sand when it comes to mineral-laden French Chardonnay. The grand crus from this estate represent the pinnacle of purity and intensity of world-class Chardonnay from France and are characterized by superb delineations of acidity, mineral, crystalline fruit and delicate floral nuance.

Wine Varietal: Chardonnay


Arguably the best dry white wine grape out there, Chardonnay is grown all over the globe. In addition to being the backbone of fine white Burgundies, Chardonnay is also one of the three major grape varieties used in producing Champagne. Susceptible to a myriad of complications, Chardonnay berries are relatively small, thin-skinned, fragile, and oxidize easily. Chardonnay grapes can be sensitive to winemaking techniques and more difficult to handle from harvest to bottling than many other varieties. Some producers will use malolactic fermentation (where harsher malic acid is turned into softer lactic acid and carbon dioxide) to reduce crispness and acidity and add a creamy, buttery texture to wines. The "oaky" character of some Chardonnays comes from fermenting or aging which takes place in oak barrels. Once barrel-aged, Chardonnay may take on notes of vanilla or toast. While Chardonnay is produced worldwide, the best can be found in France, the United States, Argentina, Chile, Australia, Italy, New Zealand, and South Africa. Typical descriptors for Chardonnay include mineral, green apple, citrus, tropical fruits, vanilla, butter and smokiness.

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