Score: 93-94 RP

Region: Burgundy

District: Chablis

Type: Still Wine

Color: White

Varietal: Chardonnay

Vintage: 2006

Size: 750ML

Brand: See more from Domaine Fevre (Wm)

Sku: 101546

Quantity:   

Product Information:

"Pale, green-tinged color. Reticent, ethereal nose hints at pineapple, grapefruit and spices. Big and rich but airy in the mouth; shows the breadth of a wine from clay-rich soil but with no heaviness. Quite lush and seamless, with captivating flavors of white peach, grapefruit and minerals. Finishes very long and suave." 91-93 Points, Stephen Tanzer

Parker Review:
Fevre owns or controls nearly one quarter of the acreage in Preuses. Their 2006 Chablis Preuses marries fruit from a southeast-facing parcel just above the Cote de Bouguerots and conducive to cool fruit and overt minerality, with a southwest-facing parcel inherently inclined toward richness that was harvested at hugely high ripeness even before this years ban de vendange. From its aroma through its impressively dense and expansive palate display, through its lingering finish, this sensually extravagant expression of Preuses (in a manner distinctly reminiscent of Vincent Dauvissats) is totally suffused with the savory salinity and sweetness of shrimp and lobster shell reduction. White peach and lime occupy a discreet position, iris and lily a more prominent one, wafting alluringly throughout. This silken-textured beauty should be worth holding for a dozen or more 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.