A thrilling Grand Cru, the 2020 Les Preuses is arguably the highlight of Fèvre’s stellar vintage lineup. It’s intensely mineral and precise, with electric tension and a laser-like finish. Aromatics of citrus oil, oyster shell, and warm bread lead to a satiny, full-bodied palate energized by racy acidity and deep salinity. The holding spans clay-rich soils near Bougros and stonier parcels above Bouguerots, contributing both depth and finesse. A masterclass in controlled power, it’s built to evolve until 2050 but will also reveal its charm earlier than the denser 2019.

The Wine Advocate | RP 95
Published: Jul 21, 2022
Drink: 2027-2050

The 2020 Chablis Grand Cru Les Preuses is, if anything, even more electric than the formidable Valmur, wafting from the glass with notions of citrus oil, freshly baked bread, oyster jus and wet stones. Full-bodied, satiny and chiseled, it's racy and intense, with a bright spine of acidity and a long, intensely saline finish.

The 2020 vintage makes the first year of official organic conversion for 78-hectare Domaine William Fèvre, though it's actually the 15th year the estate has been practicing organic. Didier Séguier reported that the year's challenges were twofold: having to pick harvest dates with unerring precision, and the necessity to sort out sunburnt grapes. The results, however, are once again exceptional, and it's hard to think of any of Chablis's larger estates that can match Fèvre for consistency and quality across the board. The 2020s, as ever bottled under Diam, are certainly built to evolve gracefully, but they will also show their cards sooner than the spectacular but hyper-concentrated 2019s.

Burghound.com

From 1.5ha on soils that are high in clay content above Bougros, together with 1ha just above Bouguerots. Distinct precision here, not a blockbuster but intense and focused. Lovely crystalline fruit and will age beautifully.
Drinking Window 2022 - 2034
Tasted by Andy Howard MW(at Chablis, 11 Oct 2021)

Jancisrobinson.com | JR 17+
Published: Jan 22, 2022

The holding is in two parts, one just under Bougros with lots of clay which makes wines with serious ageing potential. The average yield is 35 hl/ha, less than elsewhere. They started to replant here in 1999 when they arrived. So about 50% of the vines were planted in the 1960s and 1970s and the rest were planted in 1999 and 2012 (on the steep part) so average age of their holdings here is about 35 years.
Light nose. Delicate texture. More elegant than some of its stablemates. Impressively long and smoother-textured. Still unformed but very promising. Classic.  

Williamfevre.fr

VINEYARD
Les Preuses is probably taken from the word Perreuse (stone), the name given to the ancient Roman road which ran below the current vineyard. Made for ageing thanks to a dense, compact, clay-rich soil resting on a limestone bed.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELLATION: Limestone and clay
DOMAIN SURFACE: 2.55 hectares
APPELLATION SURFACE: 11.44 hectares
ORIENTATION OF THE PARCELS: From South-Southeast to South-Southwest

TASTING
TASTING NOTE: Floral nose, with fruity aromas enhanced by intense mineral notes and developing lightly smoky touches. Very round on the palate, both full-bodied and refined.
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: Lobster ravioli.
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.