Domaine William Fèvre

Chablis looks simple at first glance — rolling hills, chalky soils, quiet vineyards. But look closer and you’ll see fragments of shells in the earth, reminders that this land was once under the sea. That seabed still speaks in the wines: clean lines, salinity, a mineral edge you can’t mistake. Few estates capture it as precisely as Domaine William Fèvre.

The story of the domaine as we know it began in 1959, when William Fèvre bottled his first vintage. The family had worked these hills for generations, but that moment gave the name wings. In 1998, the estate joined Maisons et Domaines Henriot. Some feared change, but the heart stayed steady. Today, Fèvre farms more Premier and Grand Cru land than almost anyone in Chablis (https://www.reservecellar.com.au/region/france/chablis).

Collectors chase the Grand Cru wines. Young, they can feel almost severe — tight, coiled, sharp but with time they relax. Citrus folds into honey, almond, even a touch of smoke. The mineral spine never fades. Some bottles hold for decades, though each vintage finds its own pace.

For something immediate, there is Domaine William Fèvre Petit Chablis. Bright, brisk, full of green apple and lemon zest. A natural match for oysters or grilled seafood. The Premier Crus and village wines sit between the two — some touched by neutral oak, others kept in steel. Oak is never the point here, only a quiet accent.

What links them all is terroir. From Petit Chablis to Grand Cru, the flavour speaks of the same soils, the same northern light. Only the tone changes, lighter or deeper depending on the plot.

At The Reserve Cellar, we don’t rush these wines. We hold them, we watch them, we release them when they are ready. Because a bottle of Domaine William Fèvre Chablis isn’t just French wine. It is Chablis itself — land, history, and time distilled into a glass.