Domaine William Fèvre’s 2023 Chablis Vaudésir Grand Cru is a refined and expressive Chardonnay, combining ripe citrus, pear, peach and delicate floral notes with the saline tension and precision that define great Chablis. From the steep, south-facing Vaudésir vineyard, this beautifully layered wine offers a fleshy yet finely structured palate, elegant minerality and a long, savoury finish. Rated 95 points by Jasper Morris (Inside Burgundy) it has excellent ageing potential through 2047.

Inside Burgundy | IB 92-95
Published: Jun 2024
Drink: 2029-2038

Pale in colour but very vinous on the nose, excellent grip. A chalky grip behind the sunshine. Salinity here more than in the Bougros, with an extra wave of intense flavour, still with a bit of the confit de citron which denotes the sunshine. Drink from 2029-2038. Tasted Jun 2024.

The Wine Advocate | RP 94+
Published: Jan 30, 2026
Drink: 2028-2047

Sourced from a rather sunny, precocious site, the flamboyant 2023 Chablis Grand Cru Vaudésir opens with aromas of ripe citrus fruit, pear, peach and dried flowers. Full-bodied, the palate is giving yet precise, layered and underpinned by fine tension, with a fleshy core of fruit and a long, saline finish.

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: 2028-2042

Cask/tank sample. High toned. Sculpted and refreshing though actually it would already be approachable, even though it would be a shame to drink it before it has developed more tertiary notes. Jancis Robinson

Vivino | Vivino 4.2

It has fresh elegant aromas of flowers and fruit. On the palate, it is distinguished from other grands crus by its own particular subtlety: a delicious blend of softness and liveliness light yet rounded, it shows great charm from a very early age.

Williamfevre.fr

VINEYARD
Set in the very heart of the Grand Cru area, Vaudesir has a subtle diversity in an exposure. Its steep terrain contains more clay than limestone and produces wines of great finesse and elegance.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELLATION: Limestone and clay
DOMAIN SURFACE: 1.2 hectares
APPELLATION SURFACE: 14.71 hectares
ORIENTATION OF THE PARCELS: South

TASTING
TASTING NOTE: Fresh, refined aromas of flowers and fruit. On the palate, it is distinguished by particular subtlety: a delicious blend of softness and liveliness. Round and airy, it is very charming from its first youth.
FOOD/WINE PAIRING: Fish, shellfish, and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.
PERFECT PAIRING: Farm-reared poulard with morel sauce.
SERVING TEMPERATURE: Between 12C to 14C

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 (1? - 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 lines so that the alcoholic and malolactic fermentation can occur naturally. The must is run into French oak barrels (aged of 6 years in average) for 50 to 60% of the harvest. The remainder is vinified in small stainless steel vats.
MATURING: 14 to 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.