Score: 90-91 RP

Region: Burgundy

District: Chablis

Type: Still Wine

Color: White

Varietal: Chardonnay

Vintage: 2006

Size: 750ML

Brand: See more from Domaine Fevre (Wm)

Sku: 101547

Quantity:   

Product Information:

"Bright, green-tinged color. Spicy stone fruits, grapefruit, fresh pineapple, flint and minerals on the nose. Very ripe, fleshy, broad and sweet but with lovely integrated acidity giving shape to the grapefruit, pineapple and spice flavors. As round as this is, it boasts an exhilarating sugar/acid balance. Tightens up on the very long finish-a good sign for the wine's potential in bottle." 91-93 Points, Stephen Tanzer

Parker Review:
The Fevre 2006 Chablis Vaudesir projects lemon and herbs along with a strikingly saline, chicken stock-like character such as only Chablis from among the worlds wines can display. Despite its impressive amplitude and high but flattering fat content, this isnt expressing overtly ripe or tropical fruits, but instead hammers home the messages of meat and minerals, along with an equally unexpected severity of bright citrus in the finish. Is this impressively concentrated and intriguingly mysterious wine just in an awkward stage, I wonder? 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.