William Fèvre - Chablis Domaine 2023

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:

Crafted from a mosaic of exposures and altitudes and made from old vines planted between 1969 and 1972, the 2023 Chablis Village offers aromas of pear, white flowers, and freshly baked bread. Medium- to full-bodied, generous, and charming, it is underpinned by ripe yet lively acidity and concludes with a long, mineral finish. Harvested early to preserve its freshness, this is a very well-crafted village Chablis. 2026–2038

About the estate:

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

About the wine:

More structured, the Chablis—a blend from fifty plots—serves as a benchmark for the winery: a full-bodied, taut wine with lovely minerality, enhanced by a subtle varietal character.

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

Tastingbook - Markus Del Monego

About the wine:

A very fresh bouquet with notes of citrus and white-fleshed fruits, finishing with a subtle woody note and characterized by typical mineral notes.