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.