William Fèvre - Chablis Domaine 2022

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-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 both the vineyard and the cellar that allows the winemakers to extract the very essence of the minerality unique to Chablis’s Kimmeridgian limestone. These wines are often enjoyable when young but age impeccably over time.

Decanter

About the wine:

Distinct notes of shellfish. Plenty of body, with a full-flavored, sun-kissed character on the palate, refreshed by a lingering salinity on the finish. An excellent example of a 2022 Chablis. Sourced from 40 hectares of vineyards, including three distinct plots—one of which comes from a lovely vineyard east of Viviers, with vines planted in the 1960s—though all the vines are quite old.

Robert Parker - Wine Advocate

About the estate:

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

About the wine:

It perfectly captures the spirit of the vintage with its ripe fruit and velvety texture. A delicious, mouthwatering Chablis.

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: 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, winemaking and aging are skillfully divided for each cuvée between barrels—never new—and stainless-steel tanks. Rejecting any distinct “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

About the wine:

Ripe fruit, with almost a hint of pineapple tempered by stony citrus notes. Dry, dense, and firm. A beautiful balance between ripe fruit and freshness, with a nicely chalky finish.

Vinous

James Suckling