Domaine William Fèvre Chablis 2023

Domaine William Fèvre Chablis is a classic and elegant white wine from Burgundy, France, crafted from 100% Chardonnay grapes. This light to medium-bodied wine offers fresh aromas of green apple, citrus, and white flowers, with a crisp palate showcasing notes of lemon zest, pear, and a touch of minerality, finishing with bright acidity and refined balance.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light to medium-bodied, Crisp, Mineral-driven
Grape Varietal: Chardonnay
Tastes Like: Comparable to an unoaked Chardonnay, but leaner, tauter and more mineral than a warm-climate example
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Chablis AOC
Region: Chablis, Burgundy, France
Terroir: Kimmeridgian limestone and marl, from estate plots largely bordering premier cru sites
Aging: Native yeast fermentation and 10–12 months in stainless steel, with around 5% aged for six months in used oak
Serving Temperature: 10–12℃ – Serve chilled

Domaine William Fèvre grew from a small family holding into one of the great names of Chablis, and today farms around 70 hectares spread across some 90 parcels, including roughly 15 hectares of grand cru, the largest grand cru holding in the appellation. William Fèvre sold the domaine to the Henriot family in 1998, and since then winemaker Didier Séguier has steered the house towards purity and precision, with organic farming practised since 2000, manual harvesting and a gravity-fed cellar. The domaine has since become part of Domaines Barons de Rothschild (Lafite), its first estate in Burgundy.

This village Chablis is drawn entirely from the domaine’s own vineyards, much of it from plots that border premier cru sites, with vines aged between 30 and 60 years. The fruit grows on the region’s famed Kimmeridgian limestone and marl, the fossil-rich soil that gives Chablis its signature tension. Fermentation is with native yeasts, and the wine is raised almost entirely in stainless steel, with only around 5% seeing used oak, so the focus stays firmly on site and freshness.

Seafood: Perfect with freshly shucked oysters, prawns, grilled whiting or scallops
Poultry: Excellent with roast chicken, chicken in a light cream sauce or pork rillettes
Starters: Pairs beautifully with gougères, jambon persillé or a goat cheese tart
Cheese: Ideal with Soumaintrain, Chaource and fresh goat cheeses

Soumaintrain: A washed-rind cheese from the Yonne near Chablis, its supple richness lifted by the wine’s acidity
Chaource: Soft and lactic, a classic match for the wine’s crisp, chalky freshness
Comté: Firm and nutty, balanced by the wine’s clean, mineral line
Sainte-Maure de Touraine: A fresh goat cheese whose tang mirrors the wine’s brightness

Gougères (Burgundian Cheese Puffs)

Ingredients (Serves 4):

• 125mL water
• 125mL full-cream milk
• 100g unsalted butter, diced
• 1 tsp sea salt
• 150g plain flour, sifted
• 4 large eggs, plus 1 egg yolk for glazing
• 150g Comté or Gruyère, finely grated, plus extra for topping
• A pinch of freshly grated nutmeg
• Freshly ground white pepper

Instructions:

1. Preheat the oven to 200℃ and line two baking trays with baking paper.
2. Place the water, milk, butter and salt in a saucepan and bring to the boil over medium heat until the butter has melted.
3. Take the pan off the heat, tip in all the flour at once and beat hard with a wooden spoon until a smooth dough forms.
4. Return the pan to low heat and keep stirring for 1–2 minutes until the dough pulls away from the sides and a thin film forms on the base.
5. Transfer the dough to a bowl and let it cool for 3 minutes, then beat in the eggs one at a time, making sure each is fully absorbed before adding the next.
6. Fold through the grated cheese, nutmeg and a good grind of white pepper.
7. Pipe or spoon walnut-sized mounds onto the trays, leaving room between them, brush with beaten egg yolk and scatter with a little extra cheese.
8. Bake for 10 minutes, then reduce the oven to 180℃ and bake for a further 15–20 minutes until puffed, deep golden and crisp.
9. Pierce each gougère with a skewer to release the steam and serve warm.

Gougères are poured with a glass of white wine at almost every cellar door in northern Burgundy, and village Chablis is their natural companion. The wine’s bright acidity and lean, mineral frame cut straight through the butter and cheese in the choux, refreshing the palate between bites, while its gentle texture keeps up with the savoury richness without ever feeling heavy.