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William Fevre Chablis 2022

William Fevre Chablis 2022

HK$248
HK$248
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William Fevre Chablis 2022 is the estate's benchmark village-level blend from 40ha of old vines (avg. 40 years) near Premier Cru sites on Kimmeridgian soils, capturing 2022's ripe yet balanced profile. Pale lemon-yellow with aromas of sweet orchard fruit, white flowers, citrus, oyster shell, and mineral reduction, it offers a satiny, saline medium-bodied palate with classic Chablis typicity.
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Drawn from three distinct plots across Chablis, Chichée (50%), and Viviers (eastern vineyard with 50-year-old vines on steep, south-facing slopes at altitude for freshness), these old estate vineyards (planted 1950s-1960s) on Kimmeridgian limestone emphasize concentration and salinity. Hand-harvested in small cases, direct-pressed, fermented mostly in stainless steel with ~10% in neutral oak; brief lees aging preserves purity and builds subtle texture, bottled at ~13% alcohol after certification. The warm, dry 2022 vintage yielded controlled ripeness with hallmark high acidity.

Tasting Notes

Fresh lemon-yellow hue with a pure, steely nose of lime, apple blossom, mineral reduction, iodine, citrus zest, white-fleshed fruit, grapefruit, white flowers, shellfish, and oyster shell. Medium to full-bodied palate is satiny, charming, and well-balanced with sweet orchard fruit, pear, crisp apple, fleshy volume, fine acidity bead, saline minerality, underlying tension, and a refreshing, sleek, dry finish with lingering salinity and subtle oakiness.

Awards and Accolades

William Kelley (Wine Advocate): 90 "Aromas of sweet orchard fruit, white flowers and oyster shell introduce the 2022 Chablis Village, a medium to full-bodied, satiny and charming wine that's pure and saline. This cuvée benefits from a considerable proportion of old vines, planted in the 1950s and 1960s, and it's hand harvested in small cases."

Serving and Cellaring

Serve at 10-12°C in a classic Chablis glass after 20-30 minutes chilling; drink from 2025-2030+ for optimal freshness and development. Pairs with oysters, shellfish, grilled fish, goat cheese, or light poultry; rewards short-term cellaring as salinity integrates.

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