William Fevre Valmur 2000 & Les Clos 2007 Chablis

William Fevre Valmur 2000 & Les Clos 2007 Chablis

One often hears the word Chablis banded about quite separately from Chardonnay, yet all Chablis is 100%
Chardonnay. I hear people express how much they detest Chardonnay, yet they’re quite happy to drink Chablis.

It reminds me of Basil Fawlty’s quote “I can certainly see you know your wine. Most of the guests who stay here would not know the difference between Bordeaux and Claret.“

Today I’m lucky enough to be tasting just 2 of the 8 Grand Cru Chablis made by William Fevre. William Fevre’s family has been in the Chablis region for more than 250 years, William Fèvre’s father was already a great wine-maker after World War II. They know their onions, or Chardonnay grapes!

These days the venerable Henriot family from Champagne have taken ownership. The world of small family owned domaines is ever decreasing, depressingly so!

William Fevre Valmur 2000 Grand Cru Chablis: 1,15 ha of 13,2 ha. Double exposure (south by southeast for the Domaine). Deep clay-lime topsoil on marl that offers a high mineral quality with a good power. Highly typical, it is often the Chablis enthusiast s favourite Grand Cru.

A slightly spirited Chablis than that of the more youthful, but more rounded and creamy Les Clos. Dense and rich. Slight hint of age on the eye. More flint and white fleshed fruit. Succulent, yet drying. Rich, yet razor acidity. It’s a wine that characterises Chablis.

92 Points
5 Stars
RRP $100

William Fevre Les Clos 2007 Grand Cru Chablis: 4,11 ha of 26 ha. The largest and most famous of the Grands Crus, because it is the historical cradle of Chablis vineyards.The soil, with its due south orientation and very white, dense and deep clay soil, rests on a limestone bed 80 cm below, which brings along those spicy notes so typical of this terroir.

A favourite of many Chablis connaisseurs. Rich and creamy with white fruit and less dominant  flint characters. This wine starts softly and then unleashes its true colours. The juxtaposition of rich and creamy white fruit through to steely mineral characters make for a great wine. Perfectly matched with roast chicken, but also seafood and especially oysters and mussels.

94 Points
5 Stars
RRP $110

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Written by Jayson Bryant

Jayson’s roots in wine began when his father literally dragged him round France and injected his passion into him. From the age of 8 his family took month long holidays in France travelling through all regions and sampling their wine.
UnScrewed has reinvented the concept of wine tasting in New Zealand and along the way found a new and willing audience. In addition to encouraging straightforward wine tasting, Jayson educates viewers about the effects of regional factors (soil, sun, wind) on wine flavours, and how to buy wine.

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