Introduction : Gilles and Nathalie Fèvre met at university where they both qualified as oenologists. Gilles is in charge of viticulture and Nathalie oversees vinification. Gilles’ great grandfather began growing grapes and making wine in and around the village of Fontenay-Près-Chablis over a hundred years ago. They have now been joined by their daughter Julie – a qualified agricultural engineer and oenologue in her own right. This is a wonderful 50 hectare domaine, all planted on Kimmeridgian limestone – 33 hectares of which are village Chablis.
This Chablis fresh and fruity (white flesh fruits, like peach and pear, with citrus notes), and already showing good minerality.
Vinification : Vinification and ageing on fine lees during 10 months in air-conditioned stainless steel tanks. Measured filtration (depending of wine balance). Bottling and storage in air-conditioned cellar before shipping.
Tasting Notes :Pleasant with an aperitif, they make a good marriage with oysters, shell fish and grilled fish, but also with traditional Burgundy recipes such as “jambom persillé” (ham with parsley).
Food Pairing : Absolutely lovely during the spring and the summer, this wine is perfect for an aperitif or with summer recipes (from sea, for example) and with meat.
Production : 120,000 Bottles