William Fèvre - Chablis 1er Cru Montmains 2016

Bettane & Desseauve

About the wine:

Full-bodied on the palate, with ripe white fruit and hints of undergrowth, toasty notes, a thick, greedy mouthfeel, drinkable fairly young, taut finish, gains on opening.

About the domain :

Didier Séguier has been at the helm since the estate was taken over by Beaune-based Bouchard Père et Fils nearly a quarter of a century ago. The estate's vineyards are certainly the finest in the Chablis region, both in terms of premier and grand crus, but the diligent, rigorous work in the vineyard and in the cellar means that all the quintessential minerality of Chablis's Kimmeridgian limestone is extracted. These are wines that can regularly be enjoyed young, but which also stand up impeccably to ageing.

Decanter

About the wine:

Fèvre owns three hectares at Montmains, spread over three parcels, and 40% of the wine is barrel-aged. Notes of apple, preserved lemon and custard precede a medium-bodied wine that shows a whisper of oak from its used barrels, and finishes with good grip and a hint of salinity.

Robert Parker - Wine Advocate

About the wine:

The 2016 Chablis 1Er Cru Montmains, made from ten parcels, has a clean, precise bouquet, with scents of limestone, Granny Smith apples and a touch of oyster shell that reveal themselves with time. The palate is well-balanced, with an opening marked by the mischievousness of Granny Smith apples, well-presented acidity and a touch of bitter lemon on the finish. This wine has good potential.

About the domain :

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

About the domain :

Owned by the Henriot group, this estate is the largest Grands Crus owner in Chablis, with over 15 hectares. Its vast vineyard and range of great terroirs are enhanced by meticulous organization: ploughing of the soil, manual harvesting at the optimum date, yield control. Passionate about his vines, Didier Seguier, who has been at the helm of the domaine since 1998, produces pure, well-defined, clean Chablis, using organic methods (certification underway) and even biodynamic methods for the premier and grand crus. With the exception of the Petit Chablis, vinification and ageing for each cuvée are skilfully divided between barrels - never new - and stainless steel tanks. Rejecting any kind of signature, the style seduces with its respect for terroir and expression of minerality, better preserved since the estate gradually converted the entire range to Diam's corks between 2005 and 2010. Organic conversion is underway.

Wine Spectator

Burghound

Jancis Robinson

Vinous

About the wine:

Pale yellow with green highlights. Delicate, spicy aromas of ginger and quinine, complicated by minerality. Supple on the attack, it becomes spicy and lively on the midpalate, with citrus and white peach flavors accented by a peppery quality. It shows great energy and mineral tension, and finishes with excellent length. Winemaker Didier Séguier notes that the estate's vines on the Butteaux part of the grand coteau de Montmains are responsible for the wine's freshness.

James Suckling

About the wine:

Very impressive aromas of lime, mango, white peach and yellow peach. The palate is superb, with supple flesh and elegant acidity. Nectarines on the finish. A truly exotic wine, with attractive fresh fruit and a long, fresh palate. A great, soft-textured Chablis! To drink or to keep.

Tim Atkin