1959, the year in which William Fèvre declared his first crop, marked the birth of the domain. Descended from a family which had lived in the Chablis region for over 250 years, it was only natural that he set up as a winemaker with 7 hectares of vineyards.

Over the years the domain has acquired new vineyards in Chablis, all located in the historic terroirs. William Fèvre has become one of the biggest land owners in Chablis with 78 hectares of prestigious vineyards, of which 15.9 are classified as Premiers Crus and 15.2 as Grand Crus.
The steep, rocky slopes that extend to the right and left bank of the river Serein are the birthplace to a history which spans over one hundred and fifty million years. This is where the unique Kimmeridgian terroir, alternating marl and marly limestone, embues Chablis with minerality and great freshness. These are vinous characteristics, envied and often imitated around the world, but never matched.

Over the centuries, despite the phylloxera tragedy in the late 19th century, Chablis has grown in reputation and built on its natural assets to become one of Burgundy’s great vineyards.

Domaine William Fèvre works passionately to express Chablis’ terroirs, respecting the region’s environment and traditional practices. The team works throughout the year with exacting levels of care and precision to achieve excellence and reveal the true characteristics of each climat.

As well as maintaining the deep-rooted values upon which the family has always insisted, the domain has managed to instill its vineyards and its wines with great vitality, thanks to modern technology and a resolute avant-garde vision.

Style is an empty shell. Wine’s potential lies in its sensual response. For Chablis, this is derived from its terroir, which creates freshness and minerality.

自從 Henriot 收購以來，這些葡萄酒由極具遠見與天份的年輕釀酒師 Didier Seguier 負責，他之前曾在Bouchard 酒莊效力，被 International Wine Challenge 評為2018年度最佳白葡萄酒釀酒師。在尊重環境跟傳統下，引進一系列的現代技術，提升葡萄酒的品質，採用自然重力，盡可能降低葡萄在釀造時可能受到的耗損，將當時的夏布利橡木風格轉向了更加受風土驅動的風格。為了保護環境，對葡萄園進行精心管理，多年來一直堅持有機農法，葡萄園實踐可持續種植，並獲得HVE最高級別環境認證。為了追求高質量，產量必然有所下降，用小板條籃子進行手工採收，然後嚴格分類挑選，確保葡萄果粒完好無缺，每個階段都非常注重細節。

偉大的乾白葡萄酒，帶有礦物風味

這裏的土壤含有大量石灰質的石灰黏土，底層土壤中富有礦石，相當適合 Chardonnay 的生長。充滿侏羅紀第十個時期Kimmeridgian 啟莫裏期的蠔殼化石，令到Chablis白酒礦物感重，而最高級的Grand Cru 特級葡萄園就會有最多最好的化石土壤，釀制的酒更複雜細膩又集中。

Chablis Grand Cru 夏布利特級園指南

一級酒莊級別的葡萄酒在40-50%新的橡木桶中釀造，特級葡萄酒50%-60%在橡木桶熟成14-15個月，當中會酒泥接觸5-6個月，其餘的會在不銹鋼釀制，新桶比例低，創造出經典的 William Fevre 純淨風味。酒莊從Bouchard獲得充足的陳年木桶供應。酒窖使用平均年齡為6年的老橡木桶，捨棄過去高比例的新桶培養，改使用不銹鋼桶，以保持葡萄酒的新鮮度和礦物質感，同時也能展現Chablis細微的風土差異跟年份特徵，香氣濃郁，個性獨特。

Chablis Premier Cru 夏布利一級園指南