William Fevre Chablis Bougros Grand Cru 2018

William Fevre Chablis Bougros Grand Cru 2018

$122.00

Sweet apples and pears with some stone and flint on the nose. Full-bodied with tight, focused phenolics that frame the wine nicely and then layers of fruit and lively acidity. Nicely crafted and composed. Drinkable now, but better in 2022.

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SKU: 012192-201875 Categories: , ,

Source: jamessuckling.com. Issue Date: Sunday, December 20, 2020 (JS-95)

Sweet apples and pears with some stone and flint on the nose. Full-bodied with tight, focused phenolics that frame the wine nicely and then layers of fruit and lively acidity. Nicely crafted and composed. Drinkable now, but better in 2022.

Source: July 2020 Week 2, The Wine Advocate; Issue Date: 16th Jul 2020 (RP-93)

While the 2018 Chablis Grand Cru Bougros was inscrutable when I tasted it during its ?levage a year ago, it was in fine form this spring, unwinding in the glass to reveal aromas of pear, white flowers, orange rind and peach. Medium to full-bodied, muscular and textural, it's ample and fleshy, with ripe but racy acids and fine depth at the core.
Drink Date 2022 - 2040

Source: Winemaker,

VINEYARD
This Climat lies at the very western end of the Grands Crus area, at alFtudes ranging from 130 to 170 m on fairly deep marl and clay terrain with a southwest exposure. On the palate, this appellaFon?s wines are often very full and rich.
GRAPE VARIETY: Chardonnay
GROUND OF THE APPELATION: Marl and clay
DOMAIN SURFACE: 6.23 hectares
APPELATION SURFACE: 12.62 hectares
ORIENTATION OF THE PARCELS: Southwest

TASTING
TASTING NOTE: Rich bouquet with intense mineral notes. Full and round, yet firm and massive on the palate.
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: Breton lobster salad.
SERVING TEMPERATURE: Between 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 (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 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 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.

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