Wave of Fevre Raves

[Ian Fitzsimmons]

What's the spoof there?

 

[Carl Steefel]

Definitely some weird stuff going on at Fevre in the first half of the last decade at least, even it does not qualify strictly as "spoofing" (which has taken on a fairly specific definition, especially on this Board).

Even those Fevre that did not go completely premox often evolved to something less than fully impressive (to match the critics rave reviews). So we end up back at impressions similar to what Sharon Bowman had on tasting even young Fevre--don't remember the exact words, but something to the effect of "no there there...". Either she had an early (badly) showing bottle, or she was prescient...

 

[Peter Creasey]

originally posted by Carl Steefel: Some younger wines have shown very well, but again, these don't show the characteristics of aged Chablis

Enjoyed last night with pan seared scallops with apple, pear, and celery puree...

Domaine William Fevre Chablis Fourchaume 1er Cru '10 -- Yellow straw, fleeting citrus and apple scents, some creaminess, racy texture, all the right elements, citrus fruits, peaches, fairly tightly knit, youthful and holding well so no rush. [E]

. . . . Pete

 

[Howard Davis]

originally posted by Carl Steefel:
Certainly a misuse of the term "spoof" when applied to Fevre, although one can question their winemaking on other grounds. Since the ownership transferred in 1999, they use no oak at all as far as I know, and make use of traditional wine making (went to a completely anaerobic bottling line in 2006).

Carl, I thought Fevre does use oak particularly on their Grand Cru? I have a friend who claims to be able to spot the Fevre Les Clos in a Les Clos lineup, due to its oak. That's what I assumed the "spoof" thing was about ...?

Cheers, Howard

 

[Ian Fitzsimmons]

Fevre had a reputation for over-oaking before it was bought by Henriot in 1998.

 

[Peter Creasey]

originally posted by Howard Davis: I thought Fevre does use oak

Howard, For the record, while I didn't think to look for oak, neither did I notice any signs of oak in the Domaine William Fevre Chablis Fourchaume 1er Cru '10 that I had the other night.

. . . . . Pete

 

[Howard Davis]

To answer my own question about Fevre's oak regime, this from Fevre's website about the vinification of the Les Clos and the Fourchaume:

"12 to 15 months, of which 4 to 6 months on fine lees in French oak barrels for 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats".

"10 to 15 months, of which 4 to 6 months on fine lees in French oak barrels for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats".

 

[Unknown]

with most of the Fevre I've tasted, they should throw some bubbles into the stuff, would probably end up with something interesting

 

[Todd Abrams]

originally posted by Howard Davis:
To answer my own question about Fevre's oak regime, this from Fevre's website about the vinification of the Les Clos and the Fourchaume:

"12 to 15 months, of which 4 to 6 months on fine lees in French oak barrels for 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats".

"10 to 15 months, of which 4 to 6 months on fine lees in French oak barrels for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats".

Average barrel age (sourced from Bouchard) is reportedly 5-6 years.

 

[Howard Davis]

Todd, that certainly sounds neutral. All I can say is that when I taste the Fevre Grand Crus I get more oak than on some other Chablis.

Best, Howard

 

[Carl Steefel]

originally posted by Howard Davis:
To answer my own question about Fevre's oak regime, this from Fevre's website about the vinification of the Les Clos and the Fourchaume:

"12 to 15 months, of which 4 to 6 months on fine lees in French oak barrels for 60 to 70% of the harvest. The end of maturation occurs in small stainless steel vats".

"10 to 15 months, of which 4 to 6 months on fine lees in French oak barrels for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats".

I stand corrected. Well, this might explain a few things. I seem to recall that there was considerable discussion early on how Fevre had ramped back (I guess I misinterpreted it as eliminated) their oak.

Any indication of whether the other Grand Cru see oak?