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Domaine William Fevre 'Les Clos" 2014

Winemaker's Notes:

"The 2014 Chablis Grand Cru Les Clos is 70% vinified in oak barrels for six months before maturation in stainless steel only. It has a very precise but powerful bouquet with lemon rind and flint scents, though it takes time to really open up. The palate is fresh and crisp with lime and apricot on the entry. The acidity is sharp and penetrating, gently building toward an intense, bitter-lemon finish that is elegant and refined. This is very impressive." --The Wine Advocate*_Half Bottle_*

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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

"The 2014 Chablis Grand Cru Les Clos is 70% vinified in oak barrels for six months before maturation in stainless steel only. It has a very precise but powerful bouquet with lemon rind and flint scents, though it takes time to really open up. The palate is fresh and crisp with lime and apricot on the entry. The acidity is sharp and penetrating, gently building toward an intense, bitter-lemon finish that is elegant and refined. This is very impressive." --The Wine Advocate*_Half Bottle_*

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