2012 Domaine William Fèvre Chablis 1er Cru "Vaillons" (Pre-Arrival)
The 2012 Chablis Vaillons is one of the more direct, pointed wines in the range. Here it is the wine's focus and brightness that stand out most. Cool, reticent and intensely mineral, the 2012 is all about tension, energy and potential for the future. Oyster shells, lime and intense saline notes grace the powerful finish. This is going to be a fascinating wine to follow into bottle. The sunny, well-exposed Vaillons was the first Fevre vineyard to be farmed biodynamically. It certainly performed brilliantly in 2012.
Allen Meadows - Burghound
(from ~75% Vaillons with the remainder from Mélinots and Châtains). This is clearly riper than the Montmains with hints of dried yellow orchard fruit on the otherwise classic Chablis aromas of green fruit and wet stone. There is a beguiling succulence to the intense, precise and mineral-driven middle weight flavors that culminate in a clean, bone dry, balanced and strikingly persistent finish. This is one the best examples of the Fèvre Vaillons that I have seen.
Robert Parker's Wine Advocate
Tasted assembled from tank, Fevre’s 2012 Chablis Vaillons – incorporating, as usual, a bit of adjacent Chatains among its many constituent lots – delivers a striking aromatic melange of greenhouse-like foliage and bittersweet floral perfume, along with archetypal Kimmeridgian notes of kirsch, lemon, smoke, fusil oil, chalk, iodine, and ocean breeze. The sense of palpable density and mineral matter here results in an impression that I imagine capable of staining the teeth; and the long, focused and invigorating finish offers dynamically undulating layers of mineral, floral, herbal and citric elements. True fans of Chablis as well as rock-hounds are going to delight in this through at least 2018.
Stephen Tanzer's International Wine Cellar
(vinified in 50% oak): Pale green-yellow color. Ripe but discreet aromas of citrus and chalk. Tactile, penetrating and quite backward for a wine from such a sunny site, with saliva-inducing saline minerality adding interest to the lime and crushed stone flavors. Lovely definition of flavor here, but this will need time. Fevre is now farming these vines organically, which Seguier said is resulting in fresher wines.