William Fevre Chablis Fourchaume Premier Cru (375ML half-bottle) 2007
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Robert
Parker
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Food pairings: Fish, seafood and shellfish, grilled or in a creamsauce. Poultry and white meat, grilled or in a creamsauce.
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Robert Parker's Wine Advocate
The Fevre 2007 Chablis Fourchaume – coming entirely from the Vaulorent (behind Les Preuses, and entirely distinct from the rest of Fourchaume) – offers an elegance and a mineral intrigue that I have never witnessed from fruit grown in the Ur-Fourchaume. Scents of sea breezes, chalk dust, and bitter-sweet floral perfume set the tone for an impression of remarkable buoyancy and of flavors that seem to waft or wash over the palate. Yet while there is caress to the finish, there is underlying refreshment from lusciously ripe citrus, and a sense of invigoration in the wine’s saline and citrus zest residues. I suspect this will be best enjoyed somewhat sooner than the very best Fevre 2007s, perhaps within 4-6 years. As with Montmains, there exists a corresponding non-estate bottling – from contract fruit grown in all four sites that are allowed to trade as "Fourchaume" – whose sheer generosity of fruit recommends it for early consumption, but which is not in the same league as the estate bottling. To avoid confusion – and since these non-estate cuvees are not sold in the U.S. – I have refrained from publishing a review.
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Domaine William Fèvre is a historical and environmental pioneer in Chablis. The domaine covers a total of 78 hectares, including 15 hectares of Grand Cru vineyards as the largest Grand Cru landowner in Chablis. The domaine is also comprised of 16 hectares of Premiers Crus, including icons such as Vaulorent, Montmains, and Les Lys, among many others. William Fèvre has been committed to a strong environmental approach for more than 20 years, receiving their HVE3 certification in 2014. Domaine William Fèvre does everything possible to express the most subtle variations in Chablis' climats and to offer wines that give everyone, from novices to connoisseurs, the opportunity to enjoy an experience characterized by a superb expression of purity and minerality.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
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The Côte d’Or, a long and narrow escarpment, forms the heart of the region, split into the Côte de Nuits to the north and the Côte de Beaune to the south. The former is home to many of the world’s finest Pinot Noir wines, while Chardonnay plays a much more prominent role in the latter, though outstanding red and white Burgundy wines are produced throughout. Other key appellations include the Côte Chalonnaise, home to great value Pinot Noir and sparkling Crémant de Bourgogne. The Mâconnais produces soft and round, value-driven Chardonnay while Chablis, the northernmost region of Burgundy, is a paradise for any lover of bright, acid-driven and often age-worthy versions of the grape.