Domaine William Fèvre Chablis Premier Cru Montmains Domaine 2019

Domaine William Fèvre Chablis Premier Cru Montmains Domaine is an elegant and complex white wine from Burgundy, France. Made from 100% Chardonnay, it showcases aromas of white peaches, citrus zest, and almond, with subtle notes of flint and wet stones. The palate is medium-bodied with bright acidity, a creamy texture, and a long, mineral-driven finish.

*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: Medium-bodied, Complex
Grape Varietal: Chardonnay
Tastes Like: Comparable to a premium unoaked Chardonnay, with green apple, citrus zest, and wet stone, enhanced by a subtle creamy texture.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Kimmeridgian limestone
Aging: Partial oak aging
Serving Temperature: 10-12°C

Domaine William Fèvre is a legendary producer in Chablis, celebrated for its focus on terroir-driven wines. Their Premier Cru Montmains offers a refined expression of the vineyard's unique characteristics.

Seafood: Lobster, seared scallops, or grilled prawns.
Poultry: Herb-roasted chicken or turkey with a citrus glaze.
Vegetarian: Asparagus risotto or leek tart.
Meat: Veal chops or pork tenderloin with a light sauce.

Comté: Nutty and savoury, enhancing the wine's minerality.
Goat Cheese: Tangy and fresh, balancing the wine's acidity.
Brie: Soft and creamy, complementing the wine's elegance.
Camembert: Earthy and mild, pairing beautifully with the wine.

Seared Scallops with Lemon Butter Sauce

Ingredients:

• 12 large scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1/4 cup dry white wine
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Pat scallops dry and season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden. Remove and set aside.
3. In the same pan, melt butter and sauté garlic until fragrant. Add white wine and lemon juice, simmering for 2 minutes.
4. Return scallops to the pan, spooning sauce over them to warm through.
5. Garnish with parsley and serve immediately.

Tip: Serve with a side of asparagus or wild rice for a complete meal.