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2018 William Fevre Chablis Vaulorent

Minimum Bid is $61
Ends Sunday, 7pm Pacific

ITEM 10361166 - Removed from a professional wine storage facility; Purchased at retail; Consignor is original owner

Bidder Amount Total
crdal $60 $60
$60
Item Sold Amount Date
I10346441 1 $60 Aug 31, 2025
I10331146 1 $60 Aug 24, 2025
2018 William Fevre Chablis Vaulorent

RATINGS

95Decanter Magazine (points)

Subtly wooded, with mouthwatering salinity, this shows the dry extract and concentration that are features of the vintage complemented by creamy, pillowy lees.

94The Wine Advocate

...delivering an incipiently complex bouquet of fresh peach, crisp green orchard fruit, dried white flowers, smoke and oyster shell. Medium to full-bodied, satiny and complete, it's layered and multidimensional, with fine depth at the core, racy acids and a long, penetrating finish.

94Wine Enthusiast

Green pear freshness edged with lemon marks out this wine's nose. The pear is rounder and riper on the palate...that freshness remains, leading to cooling, concentrated and chalky depth. It has elegance and lasting freshness...

93James Suckling

Ripe apples and pears with crushed-stone undertones on the nose and palate. Full-bodied, creamy and layered with a subtle, focused finish.

92Vinous / IWC

...beeswax, touches of tangerine, pithy pear and light crushed stone scents...palate is well balanced with a fine bead of acidity, quite saline and linear...

92Burghound.com

...slightly sleeker and finer medium-bodied flavors possess good power and punch while remaining refined and composed on the impressively long and well-balanced finale.

91.8CellarTracker

91Wine Spectator

A mix of apple, lemon, lanolin and a touch of vanilla mark this rich white. It's backed by vibrant acidity and the lingering aftertaste suggests lanolin and mineral notes.

16.5Jancis Robinson

Ripe, baked-apple notes suggest a generosity that carries through onto the palate. Not lacking acidity... Long, nutty finish.

PRODUCER

William Fevre

Domaine William Fevre is a 120-acre domaine in Chablis, Burgundy. The Fevre family has been in Chablis for more than two centuries and for much of the 20th century their Chablis wines have been highly sought after. The estate has Grand Cru parcels in Bougros, Les Clos, Grenouilles, Les Preuses, Valmur and Vaudesir, as well as premier cru parcels. In 1998 when William Fevre retired the domaine was sold to Henriot Champagne, already the proprietors of Bouchard Pere et Fils. Burgundy writer Clive Coates notes that when it was sold “it was first class operation then; it is even better now….This is a classy setup, producing very classy wines.” There is also a William Fevre negociant.

REGION

France, Burgundy, Chablis, Vaulorent

Chablis is the northernmost region of Burgundy, located just 110 miles southeast of Paris. It is also one of the region’s most historic, and by some measures most under-rated, appellations. In the 19th century Chablis included 100,000 acres of vineyards and supplied Paris with much of its red and white wine. Today Chablis has just 7,000 acres of AOC vineyards, having lost many to the 19th century phylloxera scourge. Chablis is admired by white wine cognoscenti, however, for its Chardonnays, which are notably different from the Chardonnays produced further south. Chardonnay is the only grape grown for the Chablis appellation – there are no red wines. Chablis has seven Grand Cru vineyards and twenty-two Premier Crus. Given its northern location, harvests are not dependable in Chablis. But in good years the wines are generally described as “flinty,” meaning more acidic, steely, austere and mineral tasting than the fuller, fruitier Chardonnays of the Côte d’ Or. In the 20th century, Chablis’ wider recognition as a venerable wine-producing region suffered from the fact that bulk wine producers in California and Australia made unappealing white jug wine blends of various white grapes, rarely including Chardonnay, which they marketed as “Chablis.”

TYPE

White Wine, Chardonnay, Chablis Premier Cru

This white variety originated in Burgundy, but is now grown around the world. Its flexibility to thrive in many regions translates to wide flavor profile in the market. Chardonnay is commonly used in making Champagne and sparkling wines.