William Fèvre - Chablis 1er Cru Montmains 2016

Bettane & Desseauve

About wine:

Full-bodied, ripe white fruit and hints of undergrowth, toasty notes, rich and generous on the palate, best enjoyed fairly young, taut finish, improves when opened.

About the estate:

In post since the estate was bought 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 vineyards are undoubtedly the finest in the entire Chablis region, both in terms of premier cru and grand cru wines, it is the meticulous and rigorous work carried out in the vineyard and in the cellar that allows the quintessential minerality of Chablis' Kimmeridgian limestone to be extracted. These wines can generally be enjoyed young, but also age impeccably.

Decanter

About wine:

Fèvre owns three hectares in Montmains, spread over three parcels, and 40% of the wine is aged in barrels. Notes of apple, candied lemon, and pastry cream precede a moderately full-bodied wine that shows a hint of oak from its used barrels and finishes with good grip and a touch of salinity.

Robert Parker - Wine Advocate

About wine:

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

About the estate:

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

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 great terroirs are enhanced by meticulous organization: soil cultivation, manual harvesting at the optimal time, and yield regulation. Passionate about his vines, Didier Seguier, who has been at the helm of the estate since 1998, produces pure, well-defined and clean Chablis wines, using organic methods (certification pending) and even biodynamic methods for the premier and grand cru wines. With the exception of Petit Chablis, vinification and aging are skillfully divided for each cuvée between barrels (never new) and stainless steel vats. Refusing to impose any signature style, the wines seduce with their respect for the terroir and expression of minerality, which have been better preserved since the estate gradually switched its entire range to Diam's corks between 2005 and 2010. The conversion to organic farming is underway.

Wine Spectator

Burghound

Jancis Robinson

Vinous

About 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 mid-palate, with citrus and white peach flavors accentuated by a peppery quality. It shows beautiful energy and mineral tension and finishes with very good length. Winemaker Didier Séguier notes that the estate's vines located in the Butteaux section of the Montmains hillside are responsible for this wine's freshness.

James Suckling

About 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 appealing fresh fruit and a long, fresh palate. A great Chablis with a smooth texture! Drink now or keep.

Tim Atkin