2004 Domaine William Fèvre Chablis Grand Cru "Valmur"

SKU #1022424 94 points Allen Meadows - Burghound

 There is relatively little secondary development to the still wonderfully fresh and airy salt water, iodine, green fruit and citrus-inflected nose that offers plenty of Chablis character. There is ample muscle and intensity to the driving and almost forceful middle weight plus flavors that ooze minerality onto the highly complex and strikingly long finish. This is not a Valmur of refinement but rather one of punch and power and it is one that has just arrived at the front edge of its peak drinkability though I underscore that in magnum format it should be capable of holding here for years to come. In a word, excellent.  (4/2017)

94 points Robert Parker's Wine Advocate

 Sage leaves, rosemary, quartz, and iodine are found in the nose of the 2004 Chablis Valmur (domaine). A wine of awe-inspiring precision as well as depth, it coats the palate with sea shells, minerals, fresh herbs, and liquefied rocks. Though I freely admit to having a special fondness for the Valmur vineyard, this wine hits the taster deep in the soul. Anticipated maturity: 2008-2015...The rapidity with which Joseph Henriot turned around this once moribund estate is remarkable. Under the supervision and winemaking of super-talented Didier Seguier (from Cucq-Les-Vielmur in France’s southwest, near Castres), Domaine William Fevre has been catapulted into the top echelon of Chablis’s producers (and if you don’t believe me, just ask Vincent Dauvissat or Bernard Raveneau). Didier Seguier attributes the estate’s success in 2004 to two key factors, 'the fact that we treated the vines early and therefore did not have oidium problems,' and, just as importantly, 'our yields were lower than most because this estate’s vines are over 40 years old and cannot produce plethoric quantities.' On average, across the entire estate, William Fevre harvested 60-65 hectoliters per hectares, 10-15% less than two of this region’s most famous stars, Vincent Dauvissat and the Raveneau brothers. (PR) 94+  (6/2006)

92 points Stephen Tanzer's International Wine Cellar

 White flowers and lemon cream on the nose, with a whiff of ginger. Penetrating, tight and steely in the middle palate, with a mineral austerity calling for six to eight years of cellaring. Best today on the resounding finish, which saturates the palate with spices and stone. (ST) 92+  (11/2006)

Jancis Robinson

 Fine. Mineral. Pure and sleek. Lovely concentration and density. 18.5/20 Points (JR)  (1/2006)

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- It's hard to believe that up until about 30 years ago, this extremely popular varietal hid behind the veil of geographical names like Chablis and Puligny-Montrachet. Now grown all over the world and bottled by its varietal name, Chardonnay has achieved a level of branding unlike any other wine. Surprisingly, though, what you get when you buy Chardonnay can differ greatly from country to country and even within one country, depending on the climate where it's grown and how it is vinified and aged. From fresh, crisp and minerally with apple and lemon notes to rich and buttery with tropical fruit overtones, Chardonnay runs the gamut. In France's Burgundy, Chardonnay is the source of the prized wines of Chablis, Corton-Charlemagne, Mâcon, Meursault and Montrachet. It also the foundation of exceptional Champagne, where it is blended with Pinot Noir and Pinot Meunier or vinified on its own into Blanc de Blancs. It is also extremely popular in California, and is gaining popularity in Australia, New Zealand, Italy, Spain and South Africa.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- The region north of the Cote d'Or, famous for its steely dry white wines made from Chardonnay. There are 7 Grands Crus vineyards, and numerous Premier Crus. Unfortunately, the name has been borrowed and badly abused by producers of inferior white wines in the US as well as in Australia. True French Chablis is a delicate, stony, crisp Chardonnay, bearing no resemblance to the anonymous plonk so labeled here.