Domaine William Fèvre’s 2023 Chablis Beauroy Premier Cru is a finely textured and mineral-driven expression of Chardonnay from the prized Troësmes parcel, including vines up to 60 years old. Bright aromas of lime peel, green apple, white flowers, pear and honeysuckle are complemented by subtle smoky notes and a distinctive saline edge. The palate is lively and precise, combining chalky minerality with impressive density, polished fruit and refreshing acidity.

Decanter | D 94
Published: Oct 12, 2024
Drink: 2030-2050

The Fèvre bottling of premier cru Beauroy is teeming with wonderful aromas of lime peel and green apple, touched with a bit of smoky reduction and a lovely salty edge on the finish. The texture is lively and fresh, but there is also density here. The grapes come from three parcels located in part of the Beauroy climat called Troésmes. There are two parcels of old vines (up to 50 years of age) and one of young vines. The grapes are fermented and aged partly in tank and partly in cask (40–50%).
Closure: Natural Cork
Body: Medium
Grapes: 100% Chardonnay

James Suckling | JS 93
Published: May 20, 2026

Quite a chalky Chablis with lightly saline notes. Some white fruit here. Less pronounced and fruity but rather linear, chalky and agile. Chalkiness and agility define this 1er cru, which is very characterful without much center-palate roundness. Crushed bones over meat. Drink or hold.

The Wine Advocate | RP 91
Published: Jan 30, 2026
Drink: 2027-2041

A step up in tension, the 2023 Chablis 1er Cru Beauroy, sourced from a high-maturity site planted with 60-year-old vines, delivers notes of white flowers, pear, peach and honeysuckle. Medium- to full-bodied, ample and textural, the palate is lively and charming. A notably sunny terroir, Beauroy—like Vaillons and Vaudésir—is harvested on the early side to preserve balance and freshness.

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 17
Published: Jan 15, 2025
Drink: 2027-2040

Cask/tank sample. High-toned and impressive on the nose. Excellent acidity and sleek, polished fruit. Some green-fruit tone. Jancis Robinson

Williamfevre.fr

VINEYARD
One of the main Premiers Crus on the left bank, Beauroy extends beyond Chablis and several surrounding districts with its clay-limestone soils. Very typical Chablis style with good ageing potential, the wines show great finesse.
• 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), rich in minerals and oyster fossils, giving the mineral character typical of the wines of Chablis.
• SOIL AND SUBSOIL OF THE APPELLATION: Clay-limestone.
• SURFACE AND LOCALISATION OF THE APPELLATION: 37 hectares on the left
bank of the Serein River, 16 ha of which lie in the Troësmes parcel, one of the first terroirs to have produced Premiers Crus and considered to be the best oriented for producing Beauroy.
• SURFACE AND LOCATION OF OUR PARCELS: 1.12 hectare from Les Troësmes, with a south/south-east orientation.

TASTING • TASTING NOTE: Fine,subtle bouquet with lovely mineral and floral notes. On the palate, good balance between richness, liveliness and vigor.
• 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: Sole meunière
• SERVING TEMPERATURE: 12°C to 14°C

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.