2008 William Fevre - Chablis Les Clos 750ml

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

IWC 95(+?)   JR 18  
2008 William Fevre - Chablis Les Clos Front View
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Professional Reviews For This Wine

International Wine Cellar | Rating: 95(+?)

($85) Pale yellow-green color. Manages to be both explosive and reduced on the nose, offering strong notes of lime peel, seashell, spices, mint oil, white flowers and smoky, flinty minerality. Extremely backward on the palate, showing hints of smoked ham and dusty stone. Less silky and tactile today than the C o te Bouguerots but this will ultimately be the more complex wine. The extraordinary palate-saturating finish is like chewing on rocks today.

Author: Stephen Tanzer
Issue: Issue 151

Professional content appears courtesy of Vinfolio

Jancis Robinson | Rating: 18

Concentrated, fine and refined. Intensely mineral and dry. Fresh with a sort of peppery spice on the finish but it’s more the texture than the flavour – tongue-tingling. Very long. (JH)

Drink Dates: 2013-2022
Author: Julia Harding MW

Professional content appears courtesy of Vinfolio

Average rating: 94, based on 2 reviews

Collector Data For This Wine

717 bottles owned by 125 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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