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William Fevre Chablis Fourchaume 2011

Winemaker's Notes:

"Sweet Spot, Outstanding: Here the nose offers up an abundance of Chablis character with a gentle hint of wood framing the aromas of mineral reduction and green fruit. There is good volume to the generous, rich and attractively textured flavors that possess good power and very solid density, all wrapped in a refreshing, stony and saline-infused finish. This is lovely...91-93" BH 09/12 "The 2011 Chablis Fourchaume wraps around the palate with serious intensity, which is amazing, considering the wine is made from the second selection of young vine fruit from Vaulorent! A gorgeous bouquet laced with gunflint, smoke, oyster shells and grapefruit balances the textural depth and sheer power of the fruit....91-93" WA 08/12 "Pale yellow-green. Fruit-driven aromas of lemon, lime, white peach and mango. Suppler, sweeter and more open-knit than the Montee de Tonnerre, in a rich, dense, fruity style. Finishes smooth and persistent, with attractive floral lift....89-91" IWC 07/12

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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

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"Sweet Spot, Outstanding: Here the nose offers up an abundance of Chablis character with a gentle hint of wood framing the aromas of mineral reduction and green fruit. There is good volume to the generous, rich and attractively textured flavors that possess good power and very solid density, all wrapped in a refreshing, stony and saline-infused finish. This is lovely...91-93" BH 09/12 "The 2011 Chablis Fourchaume wraps around the palate with serious intensity, which is amazing, considering the wine is made from the second selection of young vine fruit from Vaulorent! A gorgeous bouquet laced with gunflint, smoke, oyster shells and grapefruit balances the textural depth and sheer power of the fruit....91-93" WA 08/12 "Pale yellow-green. Fruit-driven aromas of lemon, lime, white peach and mango. Suppler, sweeter and more open-knit than the Montee de Tonnerre, in a rich, dense, fruity style. Finishes smooth and persistent, with attractive floral lift....89-91" IWC 07/12

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