Discover the elegance and precision of William Fèvre Chablis 1er Cru Vaulorent 2023, a standout Premier Cru that captures the essence of classic Chablis. Sourced from old vines on steep, mineral-rich slopes bordering the grands crus, this wine offers a refined balance of citrus, white orchard fruit, and a signature chalky freshness. Structured yet graceful, it delivers remarkable depth, vibrant acidity, and a long, saline finish—promising excellent aging potential. A true expression of terroir, crafted with care and precision by one of Chablis’ most respected estates.

Decanter | D 95
Published: Oct 12, 2024
Drink: 2030-2060

The Vaulorent from Fèvre is more mineral than its Montée de Tonnerre, if a bit less lush, with aromas of lime peel, mirabelle plum, and passion fruit. The texture is chiselled and concentrated, with layers of tightly wound extract and a dense, chalky finish. The grapes are from 3.6ha in Vaulorent, which is part of Fourchaume but located on the side of the grands crus. Winemaker Didier Séguier chooses his favourite blocks for this bottling and crafts a 'classic' Fourchaume from the rest. Fermentation is done in older casks for 40-50% of the grapes.

Inside Burgundy | IB 93-95
Published: Jun, 2024
Drink: 2028-2036

Pale but glowing, a note of citron confit, an additional depth compared to the Fourchaume. More flesh but perfectly proportioned, fine and elegant, and very long indeed. This should be first class. Flavours will absolutely not go away! As much yellow as white but balanced. 

The Wine Advocate | RP 94+
Published: Jan 30, 2026
Drink: 2029-2050

Sourced from the upper part of the climat and planted with 40- to 60-year-old vines, the 2023 Chablis 1er Cru Vaulorent wafts from the glass with a deep bouquet of lemon oil, white flowers, orange peel, peach, pear and a delicate reductive signature. Medium- to full-bodied, concentrated and layered, it is framed by ample, chalky structuring extract and racy acidity, concluding with a persistent, saline finish. This is a terrific performer once again.

As the proprietor of 68 hectares—15 of which are situated in the Chablis grands crus—William Fèvre ranks among the largest domaines in Chablis. Fresh, tensile wines that are classical in style have been the watchword here for some 20 years. The 2023 vintage marked the estate’s first year of official organic certification, though organic viticulture has been practiced since 2006, and herbicides have been eschewed since as early as 2000. Plant-based preparations—including botanical extracts, herbal tea infusions and seaweed derivatives—are employed to mitigate reliance on copper, copper hydroxide and sulfur—inputs that organic farming tends to necessitate. Trees are planted alongside the vines to foster biodiversity.

The domaine’s grapes are largely handpicked, with the exception of certain village-level bottlings that are machine-harvested. Fermentation takes place entirely in stainless steel tanks. After malolactic fermentation, a portion of the wines is transferred to barrels for maturation—using seasoned casks sourced from Bouchard Père & Fils—for six to eight months (20% for Chablis and 30% to 40% for premiers crus and grands crus). The wines are then returned to tank, with total élevage prior to bottling extending to 18–20 months.

Bottling under Diam 10 closures ensures a graceful evolution in the cellar. Director Didier Séguier, who has overseen the estate since 1998, and his team merit considerable acclaim for achieving such consistency and precision—qualities that cannot be taken for granted in a domaine of this size.

Now under the ownership of Domaines des Barons de Rothschild (Lafite), the domaine is benefiting from substantial investment, including plans for a new winery scheduled for completion in 2028, overlooking the vineyard slopes of Chablis.

Jancis Robinson | JR 16
Published: Jan 15, 2024
Drink: 2027-2037

Cask/tank sample. Crystalline structure. But it tastes a little soft. (JR)

Vivino | Vivino 4.2

It has powerful bouquet, combining aromas of citrus and white-fleshed fruit with a mineral note typical of the appellation. Rich and concentrated, the palate has remarkable freshness and length.

Lafite.com

- 2023 -

The vintage
The 2023 vintage was characterized by a mild and dry winter, followed by frosts in April, with no major impact on the vines. After a hot and dry month of May, storms in June led to a high but well-managed health pressure by the estate's teams. During the summer, alternating heat and rainfall accelerated the ripening of the grapes despite a veraison slowed by the lack of water in August. The harvest, which began in early September under high temperatures, yielded generous volumes with excellent health conditions.

Location
Appellation of 15,4 hectares located between Valmur and Les Preuses, with a dual exposure: the northern part, very well-oriented to the south, and the southern part oriented to the west. This climate produces wines full of finesse and elegance.

Terroir
Very steep terrain, more clayey than calcareous. A plot of 1.20 hectares, representing 8% of the total appellation, is entirely south-facing.

Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1.5 to 2 hours) for a delicate separation between the solid and liquid parts of the grapes. The vinifications are carried out in stainless steel vats. Aging lasts 19 months, including 5 to 6 months on fine lees in French oak barrels for 35% of the blend. The aging process finishes in small stainless steel tanks.

Grapes
100 % Chardonnay

Tasting
Fresh and refined nose with floral and fruity fragrances.
On the palate, it stands out with particular subtlety: a delightful blend of nervosity and softness. Airy and round, it is very charming from a young age.

Terroir
Very steep terrain, more clayey than calcareous. A plot of 1.20 hectares, representing 8% of the total appellation, is entirely south-facing.

Winemaking
Application of the principle of gravity to avoid any pumping, which could alter the quality of the wine. Short-duration pneumatic pressing (1.5 to 2 hours) for a delicate separation between the solid and liquid parts of the grapes. The vinifications are carried out in stainless steel vats. Aging lasts 19 months, including 5 to 6 months on fine lees in French oak barrels for 35% of the blend. The aging process finishes in small stainless steel tanks.