Domaine William Fèvre Petit Chablis 2022

Domaine William Fèvre Petit Chablis is a fresh and approachable white wine from Burgundy, France. Crafted from Chardonnay, it displays aromas of green apple, citrus zest, and white flowers, with a crisp, mineral backbone. The palate is light-bodied with refreshing acidity and a clean, lively 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: Light-bodied, Refreshing
Grape Varietal: Chardonnay
Tastes Like: Comparable to a crisp Pinot Grigio, with notes of green apple, lemon zest, and a subtle saline minerality, finishing with lively acidity.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone-rich soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Domaine William Fèvre is one of the most renowned producers in Chablis, celebrated for its emphasis on terroir and purity. Petit Chablis offers a delightful introduction to their range, ideal for casual and elegant occasions alike.

Seafood: Oysters, clams, or grilled shrimp.
Poultry: Lemon-roasted chicken or turkey breast.
Vegetarian: Spinach quiche or roasted cauliflower steaks.
Meat: Veal medallions or pork schnitzel.

Goat Cheese: Bright and tangy, enhancing the wine's minerality.
Feta: Salty and crumbly, pairing beautifully with the wine's crisp acidity.
Brie: Soft and buttery, complementing the wine's fresh profile.
Asiago: Mild and nutty, balancing the wine's texture.

Oysters Rockefeller

Ingredients:

• 12 fresh oysters
• 1/4 cup spinach, finely chopped
• 2 tbsp breadcrumbs
• 2 tbsp grated Parmesan cheese
• 1 garlic clove, minced
• 2 tbsp unsalted butter
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat oven to 200°C. Shuck oysters and place them on a baking tray.
2. In a pan, melt butter and sauté garlic. Add spinach and cook until wilted.
3. Mix breadcrumbs and Parmesan with the spinach mixture. Season with salt and pepper.
4. Spoon the mixture onto each oyster and bake for 8–10 minutes until golden.
5. Serve hot with lemon wedges on the side.

Tip: Use rock salt on the tray to stabilise the oysters while baking.