Chablis

Pairs well with fish dishes, grilled or in a light sauce; various seafood, oysters and sushi.

Combining lovely fruitiness with an attractive freshness and characteristic minerality, Chablis is a wine region with global renown. Domaine William Fèvre’s vineyards sit on Kimmeridgian subsoil and enjoy ideal exposures for the production of a very fine wine.

8 to 10 months in stainless steel vats to preserve freshness.

Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½-2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentation can occur naturally. The must is run in small stainless steel vats.

The name William Fèvre has become synonymous with Chablis and today is arguably one of its greatest domaines. From humble beginnings in 1957 with a mere 7 hectares, William Fèvre soon procured some of the best premiers and grands crus in Chablis. Following Fèvre’s retirement in 1998, the domaine was purchased by the Champagne house, Joseph Henriot, but retained its original name. The talented Didier Séguier is the cellar master, an alumnus of the well-known Beaune domaine, Bouchard Père et Fils. All of Fèvre’s vineyards are harvested by hand which is quite a task given that this includes 12 hectares of premiers crus and no less than 16 hectares of grands crus.