This little sleeping beauty was popped during the French Wine Academy seminar on Burgundy in October. It was selected by FWS Instructor Maxine Borcherding to showcase the unique qualities of Chablis (but within modest price parameters). It succeeded magnificently in that regard.
Make note that this is Fevre’s Domaine Chablis, from only his owned properties, and thus contains elements of Montmains, Foret, and Butteaux, fine vineyards all. When you begin with the best ingredients, you’re likely to get a great bottle of wine, and this one is all that.
Classic Chablis in the nose, still with a bit of baby fat expressed as fruit. White peaches, some florality, hint of brininess, developing citrus, bright acidity, and that stern lash of chalky minerality that distinguishes the best of the AOC when under capable hands.
Since it is relatively young now, it develops exponentially in the glass. Once past the initial fruit/lemon/chalk bravura, a bit of oak comes through, but beautifully restrained, almost non-existent and certainly not distracting from the clean purity of the wine. Interesting that the minerality remains persistent---it is part and parcel of what the wine is---and that it accommodates the precise white-peach fruitiness.
And once again, as profound as this Chablis is, the mere thought of it with oysters---I particularly like kumamotos here---is even
I too am a fan of the basic Fevres.