Chablis 1er Cru Montée de Tonnerre 2020 - William Fêvre

Chablis 1er Cru Montée de Tonnerre 2020 - William Fêvre

  94/100 Parker

Tasted by : William Kelley

Cellaring : 2025 - 2045

The 2020 Chablis 1er Cru Montée de Tonnerre is a brilliant success. It opens with aromas of crisp orchard fruit, white flowers, candied citrus and oatmeal. On the palate, it is medium to full-bodied, satiny and harmonious. Its generous flesh and remarkable depth are accompanied by lively acidity and a long, expansive finish. After several vintages marked by hail and frost, Montée de Tonnerre is back with a vengeance.

The year 2020 marks the official start of organic conversion at Domaine William Fèvre (78 hectares), although the estate has already been practicing organic farming for 15 years. Didier Séguier highlights two major challenges for this vintage: careful selection of harvest dates and elimination of sunburnt grapes. Despite these constraints, the results were once again exceptional. Few major estates in Chablis can rival Fèvre in terms of consistency and quality. The 2020 wines, as always bottled under Diam, are designed to evolve gracefully, while expressing themselves more rapidly than the spectacular but highly concentrated 2019s.

THE VINEYARD: With a geological structure similar to the Grands Crus and a very beautiful exposiKon, this terroir ranks among the "greatest" of the Premiers Crus.

GRAPE VARIETY: Chardonnay

CALL GROUND: White stone, shallow and not very stony

AREA SURFACE :2.24 hectares

AREA OF APPELLATION : 43 hectares

ORIENTATION OF THE PARCELLES: South-East, South and West

TASTING NOTE: Complex bouquet with floral, fruity aromas and intense mineral notes. Full-bodied in its youth, evolving to the

subtlety and elegance after a few years.

WINE AND FOOD AGINGS: Fish, seafood, creamed or grilled shellfish. Poultry and creamed or grilled white meats.

THE PERFECT AGREEMENT: Scallops with asparagus.

SERVICE TEMPERATURE: Between 12°C and 14°C.

VENDING: Manual.

VINIFICATION: Use of the principle of gravity to avoid any pumping that could be detrimental to the quality of the wine. Pneumatic pressing of short duration (1h30 to 2h00) for a delicate separation between the solid and liquid parts of the grapes. Very light static settling in order to preserve sufficient fine lees for alcoholic and malolactic fermentation. can proceed in a natural way. The musts are put into French oak barrels (aged in average of 6 years) for 40 to 50% of the cuvée. The balance is vinified in small stainless steel vats.

AGEING: 13 to 14 months, 5 to 6 months on fine lees in French oak barrels for 40 to 50% of the wine. the cuvée. The maturing process ends in small stainless steel vats.