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:

Didier Séguier, who has been in charge since the estate was acquired by Bouchard Père et Fils of Beaune nearly a quarter of a century ago, has significantly improved the quality of the wines since then. While the vineyard holdings are undoubtedly the finest in the entire Chablis region—whether Premier Cru or Grand Cru—it is the meticulous and rigorous work in both the vineyard and the cellar that allows the winemakers to extract the very essence of the minerality characteristic of Chablis’s Kimmeridgian limestone. These wines are often enjoyable when young but 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 harnessed, expressing itself as a concentration of dry matter and complex, mineral-driven bitterness 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 Chablis grands crus, with more than fifteen hectares. Its vast vineyard and range of exceptional terroirs are brought to their fullest potential through meticulous management: plowing the soil, hand-harvesting at the optimal time, and regulating yields. Passionate about his vineyards, 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 Crus and Grands Crus. With the exception of the Petit Chablis, winemaking and aging are skillfully divided for each cuvée between barrels—never new—and stainless-steel tanks. Eschewing any distinct “signature” style, the wines captivate with their respect for the terroir and 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