Chablis 1er Cru Vaulorent 2022 - William Fevre

Chablis 1er Cru Vaulorent 2022 - William Fevre

95/100 Parker

Tasted by :

William Kelley

Release date: March 6, 2025

Tasting period: 2027 - 2050

Domaine William Fèvre's Chablis 1er Cru Vaulorent 2022 is an exceptional cuvée, made exclusively from the oldest vines selected by Didier Séguier. Produced in just 7,000 bottles, this wine is one of the estate's must-haves.

The nose is seductive, with aromas of citrus oil, oyster liqueur, white flowers and hazelnut. On the palate, it boasts great concentration, a satiny texture and remarkable purity, underpinned by lively acidity and a long, saline finish.

The 2022 vintage marks the penultimate stage in the organic conversion of the estate's 78 hectares, although the property has already been practicing organic viticulture for 16 years. This wine stands out for its tension and precision, qualities not always guaranteed in this Chablis vintage.

Finally, a major turning point has come for the estate: after having been brilliantly run by Didier Séguier since 1999, it is now under the management of Domaines Barons de Rothschild (Lafite), a wise choice that ensures a bright future for William Fèvre.

Translated with DeepL.com (free version)

THE VINEYARD : In the exact extension of the côte des Grands Crus, this climate is separated from it by a simple path. At the very contact of the Grand Cru les Preuses, its filiaMon with its illustrious neighbours gives powerful and mineral wines.

Grapes varietal : Chardonnay

CALL GROUND: Fairly Deep Marl

AREA SURFACE :3.63 hectares

AREA OF APPELLATION : 17 hectares

ORIENTATION OF THE PARCELLES: South-East to South-West

Powerful nose with citrus, white flesh fruit and a mineral note typical of the appellation. Rich and concentrated, with remarkable freshness and length on the palate.

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

THE PERFECT AGREEMENT : Grilled lobster with white butter.

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.

MATURING: 14 to 16 months, including 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.

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