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

Bettane & Desseauve

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—both in Premier Crus and Grands Crus—it is the meticulous and rigorous work in the vineyard and in the cellar that allows the winemakers to extract the full essence of the minerality unique to Chablis’s Kimmeridgian limestone. These wines are often enjoyable when young but age impeccably over time.

Robert Parker - Wine Advocate

About the wine:

I note the optimistic drinking window I established a year ago: the 2018 Chablis 1er Cru Montée de Tonnerre offers aromas of lemon oil, fresh bread, crisp green apple, white flowers, damp pits, and oyster water. Medium-bodied to full-bodied, silky and crisp, it is expansive and dynamic, with tangy notes, 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 top notes of fresh mint and a luminous body featuring a briny sparkle, it gets right to the heart of the matter with its clean, taut profile.

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 diverse range of great terroirs are brought to their fullest potential through meticulous management: tilling 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, vinification and aging are skillfully divided for each cuvée between barrels—never new—and stainless steel tanks. Eschewing any distinctive “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