William Fèvre - Chablis Montée de Tonnerre 1er Cru Domaine 2018

Bettane & Desseauve

About the estate:

Having been in charge 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 all of Chablis, encompassing both Premier Crus and Grands Crus, it is the meticulous and rigorous work in both the vineyard and the cellar that allows for the full expression of the minerality unique to Chablis’s Kimmeridgian limestone. These wines are typically enjoyable when young but age impeccably.

Robert Parker - Wine Advocate

About the wine:

Confirming the optimistic predictions I made a year ago, the 2018 Chablis 1er Cru Montée de Tonnerre offers aromas of lemon oil, fresh bread, crisp green apple, white flowers, moist stone fruit, and oyster water. Medium-bodied to full-bodied, silky and crisp, it is expansive and dynamic, with tart notes, a subtle depth at its core, and a long, savory finish.

About the estate:

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

About the wine:

With notes of fresh mint and a luminous texture, accented by a hint of saltiness, it gets straight to the point with its clean, taut profile.

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 exceptional terroirs are brought to their fullest 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 signature style, the wines captivate through their 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