Domaine William Fèvre Chablis Vaulorent Premier Cru 2019 is an exceptional expression of one of Chablis' most prestigious Premier Cru vineyards, situated immediately beside the celebrated Grand Cru Les Preuses. Its Kimmeridgian marl and limestone soils contribute remarkable mineral precision, concentration and freshness. Produced from 100% Chardonnay, the wine combines traditional Chablis character with the richness and depth of the outstanding 2019 vintage.

The Wine Advocate | RP 94+
Published: Aug 5, 2021
Date: 2025-2050

Cropped at a mere 34 hectoliters per hectare, the 2019 Chablis 1er Cru Vaulorent is superb, unwinding in the glass with notes of citrus oil, crisp green orchard fruit, white peach, iodine and pastry cream. Medium to full-bodied, satiny and enveloping, with racy acids and a long, iodine-inflected finish, it's the most complete premier cru in the range.

I left my tasting with Didier Séguier wondering if the 2019s might be the best vintage I've ever tasted at Domaine William Fèvre. At this address, the vintage's low yields have translated to wines of remarkable concentration, but Séguier has also achieved levels of cut and tension that are rare in contemporary Chablis. My only reservation (if one can call it that) is that these are serious, structured wines that are tightly wound and introverted after their recent bottling, a tendency no doubt amplified by their DIAM closures; therefore, many are surely destined to be drunk too young. But readers who purchase Fèvre's top 2019s and forget them for more than a decade are going to be richly rewarded, of that I'm confident. Aside from the quality of the 2019 vintage, the other big news here is that Fèvre is converting to organic farming, an ambitious and admirable project for this 78-hectare domaine.

Williamfevre.fr

Description
This Climat is almost an extension of the slopes where the Grands Crus grow, with only a small path separating them. Sitting directly alongside Les Preuses, the proximity to its illustrious neighbours results in powerful, mineral wines.
Tasting
Powerful nose, combining aromas of citrus and white-fleshed fruit with a mineral note typical of the appellation. Rich and concentrated, the palate has remarkable freshness and length.
Food and wine pairing
Fish, shellfish and other seafood, grilled or in a cream sauce. Poultry and white meat, grilled or in a cream sauce.

The beginning of the year proved to be sometimes mild, sometimes cold, with a pluviometrical deficit. Then the temperatures have got milder and favoured the earliness of the vine and bud-break. However the dropping of April temperatures caused frosts that impacted some grands crus. Then the weather became rainy and unsettled in terms of temperatures, leading to the disruption of the blooming and to a sizeable flower abortion. Moreover the increased pressure of diseases was perfectly controlled thanks to the watchfulness and rigour of our vine-growers' team. A beautiful, dry, hot weather returned from mid-July to endure until September. That?s why the grapes reached an optimum maturity while remaining healthy. The wines are amazing for their perfect balance between concentration and freshness, and such a balance indicates a good ageing potential.

Technical Specs

Alcohol: 13%
Closure: Natural Cork
Harvest/Vintage: 2019
Oak: 40–50% fermented and aged in seasoned French oak barrels (approximately 6 years old); remainder in stainless steel tanks. No significant new oak influence
Varietals: 100% Chardonnay
Farming/Vineyard: Approximately 3.63 hectares in Vaulorent, bordering Grand Cru Les Preuses. Kimmeridgian marl, clay and limestone soils; south to southwest-facing slopes. Low-yielding vineyard, approximately 34 hl/ha in 2019
Winemaking: Hand-harvested grapes, gently pressed. Fermentation takes place in seasoned French oak barrels and stainless steel tanks. Aged for approximately 14–16 months, including time on fine lees
Winemaker/Producer: Domaine William Fèvre
Region/Appellation: Chablis, Burgundy, France – AOC Chablis Premier Cru
Classification: Premier Cru

Serving Temperature: 12–14°C
Decanting: Not necessary; allow to breathe in the glass for 15–20 minutes
Food Pairing: Grilled lobster, scallops, oysters, turbot, sea bass, roast chicken and fish in creamy sauces