William Fèvre : Chablis 1er cru "Montée de Tonnerre" Domaine 2020
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Guaranteed provenanceWines sourced directly from the producing estates
Marks and reviews
Parker
J. Robinson
Meadow
Decanter
Wine Spectator
Vinous Neal MartinDescription
A subtle and rich Chablis Premier Cru wine
The estate
Founded in 1959, the William Fèvre estate has become an essential reference among Chablis wines over the years. This illustrious Burgundian estate joined the Henriot group in 1998.
The William Fèvre estate watches over an exceptional 78-hectare terroir, including 15.9 hectares classified as Premier Cru and 15.2 as Grand Cru. Certified HEV (High Environmental Value) since 2015, this vineyard enhances, through its patchwork of over 90 distinctive plots, all the richness and diversity of the Chablis terroir.
The vineyard
This Chablis Premier Cru "Montée de Tonnerre" Domaine 2020 by William Fèvre is a Chablis wine and stems from a 2.24-hectare vineyard. Facing south-east, south and west, the vines are planted on shallow, stony soils composed mainly of white stones.
The vinification and ageing
Harvested by hand, the grapes are placed in vats using a gravity flow method. A short pneumatic press is followed by a light static settling. Alcoholic and malolactic fermentations are carried out for 40 to 50% of the must in French oak barrels, 6 years old on average, and in small stainless steel tanks for the remaining grapes. The wine is aged for 13 to 14 months, including 5 to 6 months on fine lees, in the same containers as the fermentation stage.
The blend
Chardonnay (100%).
William Fèvre’s Chablis Premier Cru "Montée de Tonnerre" Domaine 2020: Characteristics and tasting tips
The tasting
Nose
The nose reveals and combines fruity, floral and mineral fragrances.
Palate
While this wine reveals an elegant structure in its youth, the palate is seduced by the wine’s finesse and sophistication as it ages.
Food and wine pairing
This Chablis 1er Cru "Montée de Tonnerre" Domaine 2020 by William Fèvre will pair beautifully with seafood (fish, shellfish) as well as poultry and white meats, either grilled or served with a creamy sauce. A plate of scallops with asparagus is a particularly complementary match.
Service
For an optimal tasting experience, serve between 12°C and 14°C.
