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William Fevre Chablis Vaillons Premier Cru 2015

Winemaker's Notes:

"The 2015 Chablis 1Er Cru Vaillons was more reticent than the Montmains at first, with touches of Granny Smith apple and kiwi fruit. It maybe does not quite have the terroir expression of the Montmains. The palate is well balanced with a fine line of acidity, more fatness and a tad more weight than the Montmains, but I was seeking more tension and mineralité on the finish. Not bad, but the 2014 Montmains is better." *-Robert Parker, Wine Advocate (88 Points)*

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William Fèvre:
Founded in 1959, William Fèvre owns the largest array of Grands Crus Vineyards (15.2 hectares) and benefits from ideal conditions  to produce excellent Chablis. A category leader in the US, William Fèvre Domaine wines are farmed organically and biodynamically. Imported in the U.S. by Maisons and Domaines Henriot Americas along with sister Houses Champagne Henriot, Bouchard ... Read more
Founded in 1959, William Fèvre owns the largest array of Grands Crus Vineyards (15.2 hectares) and benefits from ideal conditions  to produce excellent Chablis. A category leader in the US, William Fèvre Domaine wines are farmed organically and biodynamically. Imported in the U.S. by Maisons and Domaines Henriot Americas along with sister Houses Champagne Henriot, Bouchard Pere and Fils (Burgundy) Chateau de Poncie (Fleurie) and Beaux Freres (Oregon). 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

Member Reviews for William Fevre Chablis Vaillons Premier Cru

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Snooth User: VegasOenophile
20275912,203
5.00 5
Vintage: 2008 01/30/2012

Bright, pure flavors with perfect acid. Great wine, absolutely delicious! - WS Grand Tour 2011


External Reviews for William Fevre Chablis Vaillons Premier Cru

External Review
Vintage: 2012 10/22/2014

This is clearly riper than the Montmains with hints of dried yellow orchard fruit on the otherwise classic Chablis aromas of green fruit and wet stone. There is a beguiling succulence to the intense precise and mineral-driven middle weight flavors that culminate in a clean bone dry balanced and strikingly persistent finish. This is one the best examples of the F


External Review
Vintage: 2012 10/22/2014

The 2012 Chablis Vaillons is one of the more direct pointed wines in the range. Here it is the wine s focus and brightness that stand out most. Cool reticent and intensely mineral the 2012 is all about tension energy and potential for the future. Oyster shells lime and intense saline notes grace the powerful finish. This is going to be a fascinating wine to follow into bottle. The sunny well-exposed Vaillons was the first Fevre vineyard to be farmed biodynamically. It certainly performed brilliantly in 2012. Antonio Galloni.


External Review
Vintage: 2012 10/22/2014

Tasted assembled from tank Fevre


External Review
Vintage: 2010 11/14/2013

Pale bright greenish yellow. Expressive aromas of pineapple grapefruit herbs anise and peppermint. Suave and energetic on entry then tight and sharply defined in the middle with terrific mineral cut to the lemon and grapefruit flavors. Finer-grained than the Montmains but also a bit more austere today. Finishes juicy vibrant and long. This really needs a good five or six years in the cellar. Stephen Tanzers IWC.


External Review
Vintage: 2010 06/20/2014

The 2010 Chablis Vaillons emerges from the glass with an expressive bouquet redolent of gunpowder salt and crushed rocks. This is quite rich on the palate where the fruit tends toward yellow stone fruits. Voluptuous lush and intense the Vaillons nevertheless retains great minerality and harmony. This is a beautifully complete and well-balanced wine. Anticipated maturity: 2012+. -Antonio Galloni Robert Parkers Wine Advocate.


External Review
Vintage: 2009 06/01/2011

A notably ripe nose of white flower notes, spice hints plus citrus and sea breeze nuances, both of which can also be found on the textured and relatively concentrated middle weight flavors that possess plenty of energy and punch on the salty and line... Burghound. A Chardonnay wine from Burgundy in France. 2009 Fevre, Domaine William Chablis Vaillons Premier Cru 750ml


External Review
Vintage: 2008 09/22/2010

A ripe and distinctly floral nose offers up additional notes of spice, tidal pool and shell fish that can also be found on the equally ripe and impressively pure flavors that are dense, serious and intense before culminating in a citrus-infused, bala... Burghound. A Chardonnay wine from Burgundy in France. 2008 Fevre, Domaine William Chablis Vaillons Premier Cru 750ml



"The 2015 Chablis 1Er Cru Vaillons was more reticent than the Montmains at first, with touches of Granny Smith apple and kiwi fruit. It maybe does not quite have the terroir expression of the Montmains. The palate is well balanced with a fine line of acidity, more fatness and a tad more weight than the Montmains, but I was seeking more tension and mineralité on the finish. Not bad, but the 2014 Montmains is better." *-Robert Parker, Wine Advocate (88 Points)*

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