William Fèvre - Chablis 1er Cru Montmains 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.

Decanter

About the wine:

Under the guidance of winemaker Didier Séguier, the Montmains Premier Cru initially shows some reserve. But with time, notes of green apple and gooseberry, enhanced by hints of acacia blossoms and spices, unfold on the palate. The texture is lively and fresh, yet the wine also has body. The grapes come from 10 plots spread throughout Montmains, some of which are in Forêts and Butteaux. Didier Séguier explains that Butteaux is located at the bottom of the valley and farther from the Serein River, which allows the grapes to ripen later. The grapes are fermented in tanks and old barrels for 40 to 50% of the harvest. 2030–2050

Robert Parker - Wine Advocate

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 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

About the wine:

Subtle on the nose. A smooth, chalky texture. Give it a little time. But it has remarkable length. 2030–2040

Vinous

James Suckling