An exceptionally fresh and intensely floral nose also offers up notes of lime, lemon, stone and iodine that are trimmed in a discreet touch of wood. There is massive richness to the concentrated and big-bodied flavors that are breathtakingly powerful and intense, all wrapped in a palate drenching and extraordinarily long finish. As impressive as all of these characteristics are, it's the sheer depth of underlying material that is almost hard to believe. Like the Preuses and the Valmur, this is a 'wow' wine that should develop for at least a decade though because of all of the dry extract, it will be approachable much sooner. In a word, brilliant.

– Burghound.com, Issue 48. Tasted: Sept 2012

The 2010 Chablis Les Clos is all about understatement and balance. White floral notes meld into white stone fruit in this utterly gracious Chablis. Clos can at times be fleeting and elusive, and there is certainly some of that in the 2010. Still, it is impossible to miss the wine’s textural finesse and sheer overall balance. I will not be surprised if the 2010 continues to get better in bottle. Anticipated maturity: 2014+. Fevre was among the first producers to bring in their 2011s. The 2011 harvest started on August 31st, the earliest on record with the exception of 2003. Winemaker Didier Seguir was quick to add that 2011 was a precocious year, but not as shockingly hot as 2003. Early April and May were very hot, which led to an early flowering, but then temperatures moderated in June. Hail at the end of June and early July affected Fourchaume, Vaulorent, Preuses, Vaudesir and Clos, all on the right bank, where production was down 5-30%, which placed yields at 40-50 hectoliters per hectare as opposed to the 50-60 that were obtained on the left bank, where hail was not an issue. Seguir lightly chaptalized some of the wines, and noted that the acidities came in around 4-4.5%, which he describes as moderate (along the lines of 2000 and 2002) and lower than 2008 and 2010. When the Fevre wines are young, they appear to be very tight and in need of cellaring. At the same time, it is hard for me to suggest holding these wines for more than a few years, as I have personally had a lot of issues with premature oxidation with Fevre wines from my own cellar. To be fair, since 2007 all of the wines have been sealed with the Diamant corks, which are made from a combination of natural and synthetic materials designed to allow for the gradual exchange of oxygen that is so important for wines to age gracefully with more reliability than standard cork. The 2011 Petit Chablis was bottled at the end of April 2012, followed by the Champs Royaux in May and the Chablis (domaine) in early June. All of the other 2011s were still aging on their lees in tank. As has been the custom here for the last few years, Seguir does a fairly short elevage in largely neutral oak that lasts 4-6 months, after which the wines age in tank. Note: the overwhelming majority of the Fevre wines are Domaine Fevre, but there are a few wines in this lineup that are made from purchased fruit. Those wines are identified as (maison) in the wine name. There are two bottlings that are made in both a domaine and maison version, the straight Chablis (I only tasted the domaine bottling) and the Montmains (I tasted both). The 2010 premier crus were bottled after the 2011 vintage, while the grand crus were bottled last December. Importer: Henriot Inc, New York, NY; tel. (212) 605 670

This smells more like a minerally Beaune white than a Chablis. Rich, creamy, lightly spiced citrus aromas, thought the austere mineral foundation is still there. Chalky and stony in texture, softened by the creamy oak effect. Powerful but streamlined. The oak is evident but well integrated. Excellent length. (JH)