Maison William Febre Chablis [2019] 375ml, white half bottle

feel a sense of transparencywine with pure taste

Domaine history

Established in 1850. In 1950, William Febre, for whom the company is named, inherited the family business. He actively purchased more fields and expanded the field to 47ha. Of this, 15.2ha is Grand Cru, making it the largest Grand Cru-owned domaine in Chablis. In 1998, Mr. Febre, who had no heir, decided to sell the domaine. Of the 16 buyers who came forward, the Henriot family, who had successfully revived Domaine Bouchard Père et Fils in Burgundy, acquired it.

Mr. Joseph Henriot carried out various reforms in order to make the most of the ability of William Febre's unique fields. One of these was the appointment of Didier Seguier, a young brewer who was only 31 years old at the time. Mr. Seguier was selected in 1998, just one week before the harvest, but he suddenly changed the harvest from mechanical to hand-picking. ) and carried out one reform after another. This is a complete change from the days of Mr. Febvre, who used a lot of new barrels, and the wine has a sense of transparency that does not use new barrels. It has come to be described as one of the producers who make wine" ("Le Clasman").

Currently, we are cultivating in a way that is more in line with the natural environment by incorporating biologic (partially biodynamic) farming methods, and in 2014 we received the top-level environmentally friendly farming method level 3 certification.

cultivation

The owned area is approximately 78ha. Of these, we own 15.9ha of Premier Cru and 15.2ha of Grand Cru, the largest area of ​​Grand Cru in Chablis. The wonderful vineyards inherited from Mr. Febvre are planted with vines with an average age of 30 to 50 years, and biologics have been practiced since 2008 and introduced in all vineyards in 2011. Since 2010, we have also been using biodynamic farming in our Grand Cru and Right Bank Premier Cru fields.

The harvest field is divided into 80 plots, and the ripeness of the fruit is determined and managed in each plot. All harvesting is done by hand, using small plastic cases to transport the fruit to avoid crushing it. And in Chablis, strict sorting is carried out on only a few sorting tables.

brewing

The brewery uses a gravity system to reduce stress on the fruit by moving the juice through gravity without the use of pumps. Pressing takes a short time (1.5 to 2 hours), and the pressed juice is lightly clarified at a low temperature. Villages and Premier Crus use barrel fermentation and stainless steel fermentation, while Grand Crus ferment in barrels.

Village is aged for a total of 6 to 10 months. Some of the wine is aged in barrels, and the rest in stainless steel tanks. Premier Cru is aged for a total of 12 to 14 months, with approximately 50% of the wine aged in barrels for 4 to 10 months, and stainless steel tanks used for the remaining period. Grand Crus last approximately 14 to 16 months in total. 50-70% is aged in barrels for 5 months, and the rest of the time in stainless steel tanks. In order to bring out the freshness and minerality typical of Chablis, no new oak barrels are used.

Standard Chablis with a fresh citrus aroma and sharp acidity. The clean and mineral taste is a model wine that expresses the original taste characteristics of Chablis. Average tree age is about 29–40 years.

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