Chablis Bougros Cote de Bouguerots William Fevre Premier 2011

Winemaker's Notes:

"Don't Miss! This is also completely classic and even more aromatically complex with a plethora of sea shore nuances to the cool green fruit scents. On the palate this is dense, powerful and quite serious with brooding flavors that brim with dry extract that buffers the firm acid spine on the intensely mineral-driven and explosively long finish. This is the biggest wine in the range yet impeccably well-balanced and if not exactly refined, then certainly not rustic either. A 'wow' wine...93-96" BH 09/12 "Pale, bright, green-tinged yellow. Aromas of ripe peach, silex, crushed rock and lichee. Ripe, chewy and dry, with penetrating minerality giving the mid-palate a light touch but keeping it quite tightly wound. Comes off as much less silky and more taut than the Valmur. Most impressive today on the firmly structured, classically dry, very long finish, which leaves the palate saturated with dusty, saline minerality. Still, winemaker Seguier says that this wine, from a south-facing site, is "easier" today then the estate's Clos...92-94" IWC 07/12

  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • + List It
  • + Critic Score

    Submit a Critic Score

    Score:

    Name of Critic:

    Close
3.29 5 0.5
Average Rating Rate It Add
Viña William Fèvre:
The history of wine-making in Chablis goes back to 865 AD with the development of vineyards by the monks of Saint-Martin-de-Tours on slopes facing the Serein River that cuts through that village. At that time and for the centuries that followed, the Chablis wine trade grew substantially thanks to the waterways that made it possible to supply Paris from Auxerre. With the French Revolution, es... Read more
The history of wine-making in Chablis goes back to 865 AD with the development of vineyards by the monks of Saint-Martin-de-Tours on slopes facing the Serein River that cuts through that village. At that time and for the centuries that followed, the Chablis wine trade grew substantially thanks to the waterways that made it possible to supply Paris from Auxerre. With the French Revolution, estates changed hands but remained successful, and the total vineyard surface area reached 38,000 hectares. The end of the 19th century saw the coming of phylloxera in 1887, which wreaked havoc and reduced the vineyards to almost nothing. It was only at the beginning of the 1960s, when the Chablis vineyard surface area was less than 1,000 hectares, that Chablis wine production took off again with the growth of mechanization and setting up of anti-frost systems (another plague for the vines of the region). The current productive vineyard surface area is 4,580 hectares. Read less
Suggested Recipe Pairing presented by
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

Member Reviews for Chablis Bougros Cote de Bouguerots William Fevre Premier

Add your review
Snooth User: puhnner
1534071,491
3.00 5
01/27/2014

Three glasses



All Prices

Shipping to:

"Don't Miss! This is also completely classic and even more aromatically complex with a plethora of sea shore nuances to the cool green fruit scents. On the palate this is dense, powerful and quite serious with brooding flavors that brim with dry extract that buffers the firm acid spine on the intensely mineral-driven and explosively long finish. This is the biggest wine in the range yet impeccably well-balanced and if not exactly refined, then certainly not rustic either. A 'wow' wine...93-96" BH 09/12 "Pale, bright, green-tinged yellow. Aromas of ripe peach, silex, crushed rock and lichee. Ripe, chewy and dry, with penetrating minerality giving the mid-palate a light touch but keeping it quite tightly wound. Comes off as much less silky and more taut than the Valmur. Most impressive today on the firmly structured, classically dry, very long finish, which leaves the palate saturated with dusty, saline minerality. Still, winemaker Seguier says that this wine, from a south-facing site, is "easier" today then the estate's Clos...92-94" IWC 07/12

Best Wine Deals

See More Deals »







Snooth Media Network