A broad-shouldered, dramatic Grand Cru, the 2019 Bougros delivers power with polish. James Suckling notes aniseed, lemon rind, and pear, underscored by a tight, layered structure—suggesting notable cellaring potential. Wine Advocate highlights its generous, textured profile with honeyed orchard fruits and pastry richness, balanced by surprising depth and cut. While more opulent than Fèvre’s more chiseled crus, it doesn’t lack vibrancy. The wine’s volume and spice (as noted by Jancis Robinson) are balanced by enough freshness to avoid heaviness—classic Bougros with finesse.

Jamessuckling.com | JS 94
Published: Jun 10, 2021

Aromas of aniseed and lemon rind with dried apple and pear follow through to a full body. Yet, it’s tight and layered with a compact palate and plenty of fruit. Needs time to open. Try after 2023.

The Wine Advocate | RP 93+
Published: Aug 5, 2021
Drink: 2025-2050

Aromas of crisp green orchard fruit, clear honey, peach, mint and buttery pastry introduce the 2019 Chablis Grand Cru Bougros, a full-bodied, ample and enveloping wine that's one of the more textural, dramatic wines in the range. Unusually deep and concentrated, its immediate, charming profile belies considerable aging potential this year.

I left my tasting with Didier Séguier wondering if the 2019s might be the best vintage I've ever tasted at Domaine William Fèvre. At this address, the vintage's low yields have translated to wines of remarkable concentration, but Séguier has also achieved levels of cut and tension that are rare in contemporary Chablis. My only reservation (if one can call it that) is that these are serious, structured wines that are tightly wound and introverted after their recent bottling, a tendency no doubt amplified by their DIAM closures; therefore, many are surely destined to be drunk too young. But readers who purchase Fèvre's top 2019s and forget them for more than a decade are going to be richly rewarded, of that I'm confident. Aside from the quality of the 2019 vintage, the other big news here is that Fèvre is converting to organic farming, an ambitious and admirable project for this 78-hectare domaine.

Jancisrobinson.com | JR 16.5
Published: Dec 22, 2020

50–60% fermented in French oak barrels (aged 6 years on average). The remainder is vinified in small stainless-steel vats. Aged 14–15 months, of which 5 to 6 months on fine lees in French oak barrels for 50 to 60% of the harvest. The end of maturation occurs in small stainless-steel vats. Tank sample.
A marked contrast to the Vaudésir, broader and more spicy on the nose. Ripe citrus and hints of fresh pear. Broad and spicy on the palate, too. The freshness is sufficient to balance those flavours and give a rather zippy example of Bougros, which can be a bit fat. 

Williamfevre.fr

This Climat lies at the very western end of the Grands Crus area, at altitudes ranging from 130 to 170 m on fairly deep marl and clay terrain with a southwest exposure. On the palate, this appellation’s wines are often very full and rich.

Tasting
Rich bouquet with intense mineral notes. Full and round, yet firm and massive on the palate.

Food and wine pairing
Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.