This serious and structured Grand Cru reveals aromas of ripe citrus rind, orchard fruits, and white flowers, with a subtle youthful reduction. Full-bodied and dense, it boasts impressive concentration and layers of flavor balanced by vibrant acidity and pronounced minerality, finishing long and saline.

The Wine Advocate | RP 96+
Published: Mar 6, 2025

The 2022 Chablis Grand Cru Les Clos is a serious, structured wine, unwinding in the glass with aromas of ripe, waxy citrus rind, crisp orchard fruit and white flowers, framed by a deft touch of youthful reduction. Full-bodied, dense and satiny, it's layered, concentrated and multidimensional, with the most structure and substance of any wine in the range, but also the greatest need for patience to realize all its considerable 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 95
Published: Oct 18, 2023
Drink: 2026-2040

Small yield, very concentrated, with masses of density on the palate. Plenty of drive and energy but has finesse to balance out the power. White peach fruit characters, vibrant acidity and a pronounced mineral, salty finish. Very long future ahead. Fèvre owns 4.1ha of the 25ha total within Les Clos. Its plots situated on the top of the hill, with 50% of the vines planted by William Fèvre's father in the 1940s and 1950s.

Jancis Robinson | JR 17
Published: Jan 17, 2024

Tank sample. Spicy and creamy like the Valmur but perhaps slightly leaner and tighter on the palate, the acidity more to the fore on the finish.

Vivino | Vivino 4.3

A remarkably complex bouquet, blending fruity, floral and spicy notes with substantial mineral nuances. Great structure on the palate.

Williamfevre.fr

VINEYARD
This is the largest and most famous Grand Cru; its fame based on its history as one of Chablis' first vineyards. The appellation enjoys a southerly aspect with very white, dense and deep clay soil, resting on a limestone bed 80 cm below the ground, which brings to the wine those spicy notes so typical of this terroir.

TASTING
TASTING NOTE: Remarkably complex bouquet, blending fruity, floral, and spicy notes with a substantial mineral touch. The structured palate, opening up with age to give powerful, generous wines.

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 60 to 70% 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 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats.

Technical Specs

Alcohol: 12.5% ABV 
Closure: Natural Cork
Harvest/Vintage: 2022; manually harvested grapes, with harvesting beginning on 31 August 2022
Oak: Approximately 40% of the blend matured in French oak barrels, with the remainder in stainless-steel tanks. Total maturation of approximately 20 months, including 5–6 months on fine lees in oak. Barrels average six years of age; no new oak specified.
Varietals: 100% Chardonnay
Farming/Vineyard: Domaine William Fèvre's 4.11-hectare holding in Les Clos Grand Cru. South-facing slopes with deep, dense clay soils over limestone bedrock, rich in Kimmeridgian fossils. The terroir contributes concentration, structure and distinctive mineral character.
Winemaking: Manually harvested grapes, gravity-fed handling and gentle pneumatic pressing. Light static settling preserves fine lees for natural alcoholic and malolactic fermentation. Fermentation and maturation use a combination of French oak barrels and stainless-steel tanks.
Winemaker/Producer: Domaine William Fèvre
Region/Appellation: Chablis, Burgundy, France
Classification: Chablis Grand Cru AOC – Les Clos

Serving Temperature: 12–14°C
Decanting: 20–30 minutes; gentle aeration can help reveal its aromatic complexity
Food Pairing: Roasted turbot, lobster, langoustines, oysters, scallops, grilled fish, seafood in cream sauce and roast poultry