Chablis Grand Cru Les Clos 2023 - William Fevre

Order the following vintage: Chablis Grand Cru Les Clos 2023 - William Fevre

96/100 Parker

Drinking window: 2030 - 2055

"From seventy-year-old vines situated atop a south and southeast-facing slope, the 2023 Chablis Grand Cru Les Clos opens with a deep bouquet of orange peel, Anjou pear, beeswax, and jasmine, mingled with notes of warm stones. Full-bodied, complex, and rich, it is concentrated and enveloping, with a powerful structure balanced by a generous chalky minerality that lends it a sensation of freshness. Its lively acidity leads to a long, saline finish. Harmonious and promising a bright future, it will amply reward patience."

A serious and structured wine that slowly unfolds in the glass. It reveals aromas of ripe, waxy citrus zest, crisp orchard fruits, and white flowers, all enhanced by a touch of youthful reduction. On the palate, it is distinguished by its density and satiny texture. Ample and concentrated, it reveals remarkable depth and complexity. Of the entire range, this wine displays the greatest structure and substance, requiring patience and maturation to unveil its immense potential.

Finally, beyond the quality of the wines, the big news for the estate, managed with wisdom and expertise by Didier Séguier since 1999, is its acquisition by Domaines Barons de Rothschild (Lafite). A wise choice to secure the future of William Fèvre.

THE VINEYARD: The largest and most famous of the Grands Crus, it is the historical birthplace of the Chablis vineyard. The terroir, facing due south, has a soil composed of very white, dense, and deep clay, resting on a limestone bedrock 80 cm below, which imparts typical spicy notes.

GRAPE VARIETY: Chardonnay

SOIL OF THE APPELATION: Deep clay-limestone

ESTATE AREA: 4.11 hectares

APELLATION AREA: 26.04 hectares

PARCEL ORIENTATION: South

TASTING NOTES: A remarkably complex bouquet combining fruity, floral, and spicy notes, with a pronounced minerality. A structured palate

opening up with age to produce powerful and generous wines.

FOOD PAIRINGS: Grilled or creamy fish, shellfish, and seafood. Grilled or creamy poultry and white meats.

THE PERFECT PAIRING: Roasted turbot with creamy sauce and baby vegetables.

SERVING TEMPERATURE: Between 12°C and 14°C

HARVESTING: Hand-picked.

WINEMAKING: Gravity is used to avoid any pumping that could be detrimental to the wine's quality. A short pneumatic pressing (1.5 to 2 hours) ensures a gentle separation between the solid and liquid parts of the grapes. Very light static settling retains sufficient fine lees for alcoholic and malolactic fermentations to occur naturally. The must is then transferred to French oak barrels (averaging 6 years old) for 60 to 70% of the blend. The remainder is vinified in small stainless steel tanks.

AGING: 14 to 15 months, including 5 to 6 months on fine lees in French oak barrels for 60 to 70% of the blend. Aging is completed in small stainless steel tanks.