2023 Domaine Nathalie & Gilles Fevres Chablis Grand Cru les Preuses

The Fèvre family is no stranger to Chablis: Gilles Fèvre can trace his roots in the area back to 1745, at the same time revealing that this branch of the Fèvre family has always worked in the wine industry. Nathalie and Gilles even have a common ancestor in the person of Zéphyr Fèvre, who worked in the Vaulorent vineyard (now a Premier Cru Chablis) in the 19th century. Gilles and Nathalie met at university, where they studied oenology. Both have experience in winemaking outside of Chablis and outside of France, but Chablis is their home.

The Domaine Fèvre comprises some 42 hectares of vineyards. The production is relatively small: less than 100,000 bottles on average per year. While Gilles is mainly occupied with the work in the vineyards, Nathalie is responsible for the wines. In 2004, a private cellar was built with a number of temperature-controlled, stainless steel tanks for vinification. In order to be able to vinify each individual plot separately, these vary in size from 20 to 50 hectoliters. A small part of the Grand Cru (30%) matures in barrels of (used) oak.

Fèvre is a big name in the Chablis region. And for good reason. The name guarantees crystal clear and expressive Chardonnays, to which Chablis owes its reputation. This style is definitely reflected in the wines of Nathalie et Gilles Fèvre. The results can rightly be called an ode to the unique Kimmeridge soils.

The Les Preuses vineyard has a subsoil of marl and limestone Kimmeridgian, which allows the vines to develop an extensive root system and to take full advantage of the unique terroir. The wine is vinified at controlled temperatures in stainless steel tanks and partly in used barrels. The wine is then matured on the yeast cells ('sur lie') for 15 months, 30% of which in oak barrels. This softens the wine and gives it extra complexity.

The Chablis Grand Crus Preuses has a modest start but with some oxygen the true nature comes forward and the wine becomes super elegant, tight, chalky and expressive. In the nose and later also we smell and taste citrus fruit, fresh acids, tones of resin and some orange peel in the back of the palate. The wine certainly needs a few more years to develop further.

Chablis is officially part of the Burgundy wine region, but is relatively isolated a good distance to the northeast. The climate is wetter and cooler than Burgundy itself and that determines the choice for planting mainly Chardonnay. A strong, white grape that also ripens in cool areas. But even with Chardonnay, you have to be careful, because the early shoots are at risk of freezing in the spring. That is why misting installations and heaters are used in the vineyards to prevent this. Of course, Chardonnay is also widely planted in other parts of Burgundy, but the wines from Chablis have a character all their own. They have a mineral taste with generally a higher acidity and an aroma that is reminiscent of flint or pebbles.

It is not only the cool climate that gives Chablis its unique taste, but also the special soil of marine origin. The vineyards are located on a rock that was the bottom of the sea hundreds of millions of years ago and is called Kimmeridge. It is a mixture of limestone, clay and fossil oyster shells and was formed in the Jurassic period by billions of shellfish that lived on the seabed.

The best vineyards - seven Grands Crus and a few dozen Premiers Crus - are found on this type of soil and are located around the town of Chablis. The Grand Cru vineyards are on the southwestern slopes of a chalky ridge immediately northeast of the town.

FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.

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• Grilled sea bass with lemon and fennel
  The delicate flavour of sea bass is enhanced by the aniseed notes of fennel and the freshness of lemon, which complements the citrus aromas and minerality of the wine.

• Risotto with green asparagus and Parmesan cheese
  The creamy texture of the risotto and the umami of the Parmesan harmonize with the full body and subtle wood character of the wine.

• Grilled peach, burrata and arugula salad
  The sweetness of grilled peach and the creaminess of burrata provide an interesting contrast to the wine's fresh acidity and light spiciness.

• Cod with a white wine and caper sauce
  The salty notes of capers and the juiciness of cod complement the salty finish and freshness of the wine.

• Roasted cauliflower with tahini sauce and pomegranate seeds
  The nutty flavours of tahini and the freshness of pomegranate complement the complexity and slight bitterness of the wine.

• Baked scallops with a beurre blanc sauce and samphire
  The sweetness of the scallops and the salty flavour of samphire enhance the mineral and briny characteristics of the wine, while the beurre blanc sauce emphasises the creaminess.