2008 William Fevre - Chablis Valmur 750ml

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

IWC 94-97   BH 95   WA 94   WS 93   JR 18  
2008 William Fevre - Chablis Valmur Front View
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Professional Reviews For This Wine


International Wine Cellar | Rating: 94-97

(domain wine) Pale, green-tinged yellow. Brisk, high-pitched aromas of lime, powdered stone and quinine. Densely packed and silky but still youthfully taut, with terrific energy and inner-mouth lift to its citrus, mineral and fresh herb flavors. This impressively broad yet weightless wine finishes with palate-staining length and grip. A great Chablis grand cru in the making.

Author: Stephen Tanzer
Issue: 145

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Burghound | Rating: 95

The reflections are the classic light gold-green hues of a fine Chablis. The barest touch of oak highlights the green fruit, menthol, saline and iodine aromas that precede the extremely stony, concentrated and driving flavors that are also blessed with ample amounts of dry extract that provides a much needed balancing element to the ripe acid backbone on the chalky and sappy finish. When Valmur is really good, it rivals Les Clos for the best grand cru in Chablis and this 2008 is really good.

Drink Dates: 2015+
Author: Allen Meadows
Issue: 40

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Wine Advocate | Rating: 94

Pronouncedly citric and briny, Fevre's 2008 Chablis Valmur is like an ocean wave suffused with chalk and fresh lime, dramatic in its mineral depth and uncanny in its alliance of density and silken texture with vivacity and levitating buoyancy. There is a dominance of mineral elements that some may find austere, but even many of those same tasters will recognize in this wine a measure of how far Chardonnay - like Pinot - can depart from fruit and vegetable reference points and enter an almost ineffable oceanic and geological realm. I suspect this has the potential for well more than a decade's worth of intrigue.

Author: David Schildknecht
Issue: 191

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Wine Spectator | Rating: 93

Very clean and lemony, yet with roundness and flesh on the palate. Lemon cake, apple and mineral are the main flavors, with hints of flowers and spice. There's a long, flinty, mouthwatering aftertaste.

Drink Dates: 2012-2024
Author: Bruce Sanderson


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Jancis Robinson | Rating: 18

Aged 12-15 months on fine lees in oak. It’s so hard to describe a wine like this because it doesn’t really have a lot of flavour but it’s full of energy, focused, persistent, clean cut and so refreshing, and has great length. Sucking stones. (JH)

Drink Dates: 2013-2022
Author: Julia Harding MW


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Average rating: 93, based on 5 reviews
More Vintages and Sizes of William Fevre - Chablis Valmur:

Collector Data For This Wine

266 bottles owned by 58 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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