A beautifully balanced Premier Cru from a cooler vintage, the 2021 Vaillons shows floral elegance, citrus lift, and a mineral thread typical of its limestone-rich terroir. The bouquet is fragrant with white flowers and orchard fruit, while the palate offers white peach and pear, wrapped in a satiny, seamless texture. The acidity is precise and refreshing, offering charm and classical finesse that will appeal to Chablis purists. Approachable now, with potential to age gracefully through 2028 and beyond.

Decanter | D 93
Published: Oct 17, 2022
Drink: 2023-2028

Didier Seguier says that this is from a sunny terroir but in a cold vintage. It is certainly very attractive with the acidity balancing, and complimenting, the generosity of the fruit. White flowers and a touch of pear/white peach on the palate. Very precise and nice mineral undertow. A really fine example, mostly from the Vaillon sector within the wider Vaillon Premier Cru. 

The Wine Advocate | RP 92
Published: Sep 7, 2023
Drink: 2025-2045

The 2021 Chablis 1er Cru Vaillons reveals a perfumed bouquet of white flowers, citrus zest, crisp orchard fruit and shells, followed by a medium to full-bodied, satiny and seamless palate that's bright and charming, with a pure, elegant profile. This has turned out beautifully.

The 2020 vintage marked the first year of official organic conversion for 78-hectare Domaine William Fèvre, though it's actually the 15th year the estate has been practicing organic, so the team took the challenges of the 2021 vintage in their stride. When I asked Didier Séguier how he managed to farm such a large estate this way, when so many smaller producers balk at the challenge, he explained that part of the secret has been fully engaging the Fèvre team: everyone is trained to spot signs of mildew and disease and share them on a team WhatsApp group; there are even prizes for the most vigilant employees. The approach certainly seems to have paid off in 2021, in any case, delivering wines with an old-school aesthetic but contemporary precision and charm; and the fact that they are bottled under Diam means that their gracious evolution in the cellar is assured. While the 2021s can't quite match the sheer concentration and intensity of 2019 and 2020, their classical profiles and clear differentiation by site will delight Chablis purists. 

Vivino | Vivino 4.1

It has very pronounced floral and fruit driven bouquet, with lovely freshness and a few mineral notes. Full-bodied palate, with lovely roundness.

Williamfevre.fr

Located on the Cote des Vaillons, this appellation has 8 distinct lieux dits. With a soil base more limestone than clay, sitting on hard, compact Portlandian limestone, it represents all the different types of Chablis terroir under one appellation.

TASTING NOTE: Pronounced nose of fruit and flowers, with lovely freshness and a few mineral touches. Generous palate, with lovely roundness.

Technical Specs

Alcohol: 12.5% ABV 
Closure: Natural Cork
Harvest/Vintage: 2021; hand-harvested grapes
Oak: Approximately 40–50% of the harvest matured in French oak barrels (average barrel age six years); the remainder in small stainless-steel vats. Total maturation approximately 13–14 months, including 5–6 months on fine lees in oak. No new oak specified.
Varietals: 100% Chardonnay
Farming/Vineyard: Domaine William Fèvre's 3.65-hectare holding across the Vaillons, Châtains, Mélinots and Roncières parcels, with southeast-facing exposure. The soils are predominantly limestone, with Kimmeridgian clay, marl and marly limestone.
Winemaking: Manual harvesting, gravity-fed handling and gentle pneumatic pressing for 1.5–2 hours. Light static settling preserves fine lees for natural alcoholic and malolactic fermentation. Vinification takes place in French oak barrels and stainless-steel vats.
Winemaker/Producer: Domaine William Fèvre
Region/Appellation: Chablis, Burgundy, France
Classification: Chablis Premier Cru AOC – Vaillons

Serving Temperature: 12–14°C
Decanting: 15–20 minutes; alternatively, allow it to open gradually in the glass
Food Pairing: Sautéed langoustines with citrus, oysters, scallops, grilled fish, seafood in cream sauce, roast poultry and white meats