Location: "True" Chablis is produced on the hillside surrounding the town of Chablis, located on the banks of the Serein River in northeastern France, approximately 110 miles south-east of Paris.

Grape Variety: Only 100% Chardonnay can be used for wines with the appellation of Chablis.

Vinification and aging: The Grand Cru selections are all fermented and aged in oak barrels. Less than 10% of the barrels are new each year. Most of the other wines, including the AOC Chablis are fermented in stainless steel before being aged in oak.

History: William Fevre was among the leaders in defending the high quality of the wines of Chablis. Outspoken in decrying the expansion of Chablis vineyards into areas that do not have the kimmeridgean clay subsoil , he won the admiration of all the region's growers for his fight around the world to stop the use of the word "Chablis" as a generic term for ordinary white wine. With substantial parcels of grand cru and premier vineyards, totaling 125 acres, his estate was named Domaine de la Maladiere.

In 1998, Fevre sold to Henriot Champagne who also controlled the Burgundy shipper Bouchard Pere et Fils. Fevre moved on to wine efforts in Chile. The winemaking of the Chablis wines is now done under the 'umbrella' of the Bouchard Pere et Fils team.

Style: The William Fevre wines are generally full-bodied and rich, yet characteristically crisp and lively, Domaine de la Maladiere Chablis is a complex wine with scents of minerals and herbs mingled with Chardonnay fruit and a fine backbone of new oak.

Food: Any seafood, chicken or veal. The perfect match for lobster.