This is classic Chablis with a bit of extra depth. Packed with crisp green apple, pear, and a touch of honey and white flowers, it’s fresh and lively but also has a nice, layered feel. The Montmains vineyard gives it that signature Chablis minerality, along with a little extra richness thanks to the clay-heavy soils. Aged partly in older French oak and partly in steel, it’s balanced, textured, and built to age—though it'll be great starting in 2025. Perfect with seafood, creamy chicken dishes, or a mushroom risotto.

The Wine Advocate | RP 93
Published: Oct 19, 2023
Drink: 2025-2031

The 2022 Chablis 1er Cru Montmains reveals aromas of green apple, pear, honey and white flowers, followed by a medium to full-bodied, satiny and layered palate that's taut, youthfully blocky and mineral. It shows good cellaring potential.

The 2022 crop is the penultimate vintage of organic conversion for the 78-hectare Domaine William Fèvre, though it's actually the 16th year the estate has been practicing organic. It's a terrific success, exhibiting tension and precision that isn't universally to be taken for granted in this Chablis vintage. Beyond the quality of the wines themselves, the big news at this address, which has been managed with sagacity and competence by Didier Séguier since 1999, is its acquisition by Domaines des Barons de Rothschild (Lafite). I'm sure Fèvre couldn't have found a better steward for the future.

Decanter | D 93
Published: Oct 19, 2023
Drink: 2025-2031

Didier Séguier notes that Montmains, with its deep clay soil, imparts extra richness. A favorite cuvée for Séguier, it is very mineral in character, which helps balance the richness and power on the palate. Fèvre owns 3.8 hectares of Montmains, spread across 10 plots in all three sub-climats

Jancisrobinson.com | JR 16
Published: Jan 17, 2024
Drink: 2025-2028

Tank sample. Less open than the Chablis, less obviously fruity. Stone dust and citrus. Riper as it opens. Creamy texture, sweet-sour freshness not quite meshed. Moderate intensity and good length.

Williamfevre.fr

TASTING • TASTING NOTE: A structured, lively and mineral wine with good length on the
palate. Both straightforward and fresh, with exemplary concentration.
• FOOD/WINE PAIRING: Fish, shellfish and other seafood, grilled or in a cream
sauce. Poultry and white meat, grilled or in a cream sauce.
• THE PERFECT PAIRING: Chanterelles risotto.
• SERVING TEMPERATURE: 12°C to 14°C

VINEYARD
Premier cru Montmain’s unique terroir of very stony terrain produces a wine with very pronounced
mineral aromas, extraordinary power and excellent ageing potential.
• GRAPE VARIETY: 100% Chardonnay
• SOIL AND SUBSOIL OF CHABLIS: Chalky clay, marl, and marly limestone from the
Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago).
Located on either side of the Serein River. Rich in minerals and oyster fossils, giving the
mineral character typical of the wines of Chablis.
• SURFACE AND LOCALISATION OF THE APPELLATION: 98 hectares on the left bank
of the Serein, on land that is well oriented but also very sensitive to frost.
• SURFACE AND LOCATION OF OUR PARCELS: 3.69 hectares with a southeast orientation,
in the Montmains, Butteaux and Forêts parcels, very representative of this Premier Cru.

KNOW-HOW • HARVEST: Manual
• VINIFICATION: Use of the principle of gravity so as to avoid all pumping, which could harm the quality of the
wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the
grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic
fermentations can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 40 to
50% of the harvest. The remainder is vinified in small stainless steel vats.
• MATURING: 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the
harvest. The end of maturation occurs in small stainless steel vats.