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  • ST: 91

    Stephen Tanzer Score

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Hart Davis Hart USD 50.00 750ml
Wine Gallery, CA USD 54.99 750ml

William Fevre Fourchaume Premier Cru Chablis 2005

Member Review by Wine Fire:

Wheat, barley, and hops open on the nose, making the initial impression reminiscent of a brewery. Pineapple and citrus aromas soon take center stage, accompanied by honey dew melon and a hint of petroleum in the background. Asparagus emerges at 30 minutes to increase interest and intrigue as this fascinating wine evolves. The palate launches with a creamy, buttery core framed by a pleasant and lingering acidity. An encore of flavors on the back make for a varied and complex finish. The smooth entry opens at each sip to new tastes in the center, including asparagus, pineapple and citrus, followed by herbs and spices on the back. This is an elegant and balanced expression of Chablis, just gorgeous. Serves well at 60 degrees. 05/20/2011

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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
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 William Fevre Fourchaume Premier Cru Chablis

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Snooth User: Wine Fire
577933841
4.00 5
05/21/2011

Wheat, barley, and hops open on the nose, making the initial impression reminiscent of a brewery. Pineapple and citrus aromas soon take center stage, accompanied by honey dew melon and a hint of petroleum in the background. Asparagus emerges at 30 minutes to increase interest and intrigue as this fascinating wine evolves. The palate launches with a creamy, buttery core framed by a pleasant and lingering acidity. An encore of flavors on the back make for a varied and complex finish. The smooth entry opens at each sip to new tastes in the center, including asparagus, pineapple and citrus, followed by herbs and spices on the back. This is an elegant and balanced expression of Chablis, just gorgeous. Serves well at 60 degrees. 05/20/2011



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