Score: 92-93 RP

Region: Burgundy

District: Chablis

Type: Still Wine

Color: White

Varietal: Chardonnay

Vintage: 2006

Size: 750ML

Available: 1

Brand: See more from Domaine Fevre (Wm)

Sku: 101540

Quantity:   

Product Information:

"Pale, green-tinged color. Highly aromatic nose offers lime, menthol and powdered stone, plus a touch of gingery spice. Rich, fat and suave, with lovely ripe acidity framing the sweet peach flavor. Doesn't have the cut of a more classic year but this is nonetheless in a fairly delicate style. William Fevre owns half the surface of this grand cru (6 of 12 hectares), and winemaker Seguier notes that this wine has been stronger in recent years owing to earlier picking." 90-92 Points, Stephen Tanzer

Parker Review:
The 2006 Chablis Bougros has peach, citrus zest and iris aromas which lead to a lush, rich, spice-tinged palate full of fruit and flowers, yet with an almost shimmering sense of chalky, saline, and iodine minerality, and considerable buoyancy to its finish. If this is suffering at all from its recent filtration, I cant detect it. This should be worth holding for at least a dozen years. Didier Seguier has presided over a remarkable surge in quality at this address during the past decade in which Henriot has owned Fevre. The wines are now every bit as impressive as the estates vast and superbly-situated acreage, not to mention uncannily consistent in quality. Somehow, Fevre has acquired a reputation in some quarters simply for their widespread use of oak. In fact just as at the regions other top addresses, Dauvissat and Raveneau the wood here is nearly always discreet, and Seguier is keen to finish the elevage on most of his wines in tank once he deems them to have spent long enough in barrel. Hand-harvesting and two sorting tables help insure quality of fruit, and Seguiers insistence that botrytis was unproblematic for him in either 2006 or 2005 is ably supported by the gustatory evidence. Fermentation was relatively rapid, he relates, and the malo-lactic transformation not especially profound, due to the dominance of ripe, tartaric acid in the fruit. With one exception, the grand cru wines (all of which are vinified ca. 80% in barrel) had just been prepped for bottling (including cross-flow filtration) when I tasted them, but that did not prevent them from showing brilliantly.