William Fevre Beauroy

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Aromas of candied lemons, honeysuckle and steel follow through to a full body with layers of creamy fruit and a stony finish. A complex, satisfying young Chablis. Drink or hold.

Beautifully fragrant nose with spiced peach biscuits and almonds, fresh lemons and wet, chalky nuances. The palate has a smooth, pastry-like texture with very composed peaches and grapefruit at the core. Drink or hold.

All the Fèvre premier crus are bottled using a taint-free Diam cork. Spicy, seaweed, lime, green apple, honey and light lees aromas. Dry, crisp, round and juicy with green apple, citrus, grassy, honey, pear and seashell flavours. Good intensity and acidity but softer for nearer term drinking. (Anthony Gismondi and Stuart Tobe).

Floral, lime, lees, oyster shell aromas, quite delicate. Round, fresh, juicy palate with a creamy texture. Lemon, green apple, lees, light seaweed flavours. Very clean with good vibrancy and body. (Anthony Gismondi and Stuart Tobe).

Very mineral, slate, floral, lime, green apple skin nose with sea shell, nori, butter and anise. Crisp, round, delicate, fresh palate. Juicy green apple, lime, sea shell, smoky grass, floral, butter and lees flavours. A very racy style that should age. Not quite as intense as Fourchaume or Montmains but a nice difference in terroir. (Anthony Gismondi and Stuart Tobe).

Typical floral, citrus, butter, chalk, pear skin aromas. Ripe, round, slightly fat but with mid-palate elegance. Mineral, flinty, lemon, butter, apple skin flavours. Good intensity, drink now. (Anthony Gismondi and Stuart Tobe).

This steep vineyard produces a particularly rich style of Chablis because of its excellent exposure. This wine exemplifies this. It is warm, and rounded, with superrich yellow fruits, almost tropical. Underlying it all is a structure derived from green plum skin flavors.

(2000) Nice little butterscotch and fudge notes round-out some slightly green fruit which is firm and appley. Fruit on the palate is tight but crisp and juicy. This is a steely style of Chablis that needs food, but it is well-balanced, so perhaps a few years in the bottle will do the trick.