William Fèvre : Chablis Grand cru "Les Clos" Domaine 2021

The richness and depth of a Chablis Grand Cru wine

The estate

Founded in 1959, the William Fèvre estate has become an essential name among Chablis wines across the vintages. This illustrious Burgundy estate became part of the Henriot group in 1998.

William Fèvre looks after an exceptional terroir of 78 hectares of vines, including 15.9 hectares classified as Premier Cru and 15.2 as Grand Cru in Burgundy. Certified HVE (High Environmental Value) since 2015, this Burgundy vineyard, through its mosaic of more than 90 distinctive plots, enhances all the richness and diversity of the Chablis terroir.

The vineyard

"Les Clos" Domaine 2021 from William Fèvre is the biggest and most famous Grand Cru. It is the historic cradle of Chablis wines. It stems from a vineyard of 4.11 hectares placed on the heights of the appellation. The terroir, facing due south, with a soil made up of very white, dense and deep clays, rests on compressed limestone at 80 centimatres, which brings typical spicy notes.  

Winemaking and ageing

The grapes were harvested by hand and vatted through gravity. A short pneumatic pressing was followed by a light static settling. Alcoholic and malolactic fermentations were carried out for 50 to 70% of the must in French oak barrels aged 6 years on average, and in small stainless steel vats for the remainder of the harvest. The wine was aged for 14 to 15 months, including 5 to 6 months on fine lees, in the same containers as the fermentations.

Blend

Chardonnay (100%)

Characteristics and tasting tips for Grand Cru "Les Clos" Domaine 2021 from William Fèvre            

Tasting

Nose
The nose has a great complexity, releasing fruity, floral and spicy notes enhanced by a superb minerality.

Palate
The palate has a solid structure, which offers up power and generosity with age.

Food and wine pairing

This white Burgundy wine pairs marvellously with fish, crustaceans and seafood grilled or in a cream sauce, as well as poultry and white meats. A roasted turbot in cream sauce with little vegetables is a perfect pairing example.

To serve

Serve between 12°C and 14°C.