William Fevre Chablis Montmains Premier Cru 2016
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Winemaker Notes
A structured, lively and mineral wine with good length on the palate. Both straightforward and fresh, with exemplary concentration.
Pair with fish, shellfish, and other seafood, grilled or in a cream sauce or poultry and white meat, grilled or in a cream sauce.
Professional Ratings
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Wine Spectator
Distinctive for the seashore, oyster shell element that adds depth to the lemon and apple fruit. Balanced and intense, lingering with vivid acidity that drives the lemon-tinged finish. Drink now through 2024. 350 cases imported.
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James Suckling
Very impressive lime with mangoes, as well as white and yellow peach aromas. This has a superb palate with smooth flesh and sleek acidity. Nectarines to close. Really exotic, attractive fresh fruits and a long, fresh palate. A great and smooth-textured Chablis! Drink or hold.
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Robert Parker's Wine Advocate
The 2016 Chablis 1Er Cru Montmains, which comes from ten parcels, has a clean and precise bouquet with scents of limestone, Granny Smith apples and a touch of oyster shell coming through with time. The palate is well balanced with a malic, Granny Smith apple-driven opening, a keen thread of acidity and a twist of bitter lemon on the finish. This has good potential.
Range: 89-91
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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.
The source of the most racy, light and tactile, yet uniquely complex Chardonnay, Chablis, while considered part of Burgundy, actually reaches far past the most northern stretch of the Côte d’Or proper. Its vineyards cover hillsides surrounding the small village of Chablis about 100 miles north of Dijon, making it actually closer to Champagne than to Burgundy. Champagne and Chablis have a unique soil type in common called Kimmeridgian, which isn’t found anywhere else in the world except southern England. A 180 million year-old geologic formation of decomposed clay and limestone, containing tiny fossilized oyster shells, spans from the Dorset village of Kimmeridge in southern England all the way down through Champagne, and to the soils of Chablis. This soil type produces wines full of structure, austerity, minerality, salinity and finesse.
Chablis Grands Crus vineyards are all located at ideal elevations and exposition on the acclaimed Kimmeridgian soil, an ancient clay-limestone soil that lends intensity and finesse to its wines. The vineyards outside of Grands Crus are Premiers Crus, and outlying from those is Petit Chablis. Chablis Grand Cru, as well as most Premier Cru Chablis, can age for many years.