Domaine William Fèvre - Chablis Grand Cru Bougros Côte de Bouguerots 2014

Bettane & Desseauve

About the wine:

A superb, briny, mouth-watering profile—very straightforward, with body and power, and an intense finish.

About the estate:

Having been in his position since the estate was acquired by Bouchard Père et Fils of Beaune nearly a quarter of a century ago, Didier Séguier has significantly improved the quality of the wines since then. While the vineyard holdings are undoubtedly the finest in the entire Chablis region, encompassing both Premier Crus and Grands Crus, it is the dedicated and meticulous work in both the vineyard and the cellar that allows the full essence of the minerality unique to Chablis’s Kimmeridgian limestone to be extracted. These wines regularly offer the advantage of being enjoyable when young yet age impeccably.

Robert Parker - Wine Advocate

About the wine:

The 2014 Chablis Grand Cru Bougros Côte Bouguerots has an almost surgical bouquet: extremely well-defined and balanced, with a rather subtle style featuring aromas of green apple, Conference pear, and sea spray/oyster shells. For now, the wine is tightly wrapped up. The palate is very well balanced, with crisp, harmonious acidity and just the right amount of salinity, leading to a long, smooth finish. It was impressive in the tank, and it’s just as impressive in the bottle.

About the estate:

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the wine:

The sunny character of this vineyard is beautifully tamed, expressing itself as a concentration of dry extract and complex, bitter-mineral notes in its magnificent finish. When young, the oak is slightly noticeable.

About the estate:

Owned by the Henriot Group, this estate is the largest owner of Grand Cru vineyards in Chablis, with over fifteen hectares. Its extensive vineyards and diverse range of terroirs are brought to their full potential through meticulous management: soil tillage, hand-harvesting at the optimal time, and yield control. Passionate about his vines, Didier Seguier, who has led the estate since 1998, produces pure, well-defined, and crisp Chablis wines, using organic methods (certification pending) and even biodynamic practices for the Premier and Grand Crus. With the exception of the Petit Chablis, vinification and aging are skillfully divided for each cuvée between barrels—never new—and stainless steel tanks. Eschewing any distinct signature, the style captivates through its respect for the terroir and the expression of minerality, which have been better preserved since the estate gradually switched the entire range to Diam’s corks between 2005 and 2010. The transition to organic farming is underway.

Wine Spectator

Burghound

Jancis Robinson

Vinous

James Suckling