2012 William Fevre - Chablis Bougros (Cote de Bouguerots) 750ml

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

IWC 95  
2012 William Fevre - Chablis Bougros (Cote de Bouguerots) Front View

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Professional Reviews For This Wine


International Wine Cellar | Rating: 95

Pale yellow. Superb lift to the aromas of musky minerals, lime, ginger, quinine and elderflower, complicated by pepper and toasty nuances. Suave, seamless and sappy, boasting outstanding energy, cut and inner-mouth perfume to its explosive ripe citrus, mineral and pepper flavors. This very dry, broad grand cru finishes with terrific peppery lift, building length and a magically light touch. A beauty.

Author: Stephen Tanzer
Issue: Issue 175

Professional content appears courtesy of Vinfolio

Average rating: 94, based on 1 reviews

Collector Data For This Wine

62 bottles owned by 11 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.

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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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