Domaine William Fevre Chablis Grand Cru Bougros is made from Chardonnay grapes sourced from the Bougros climat which lies at the very northwestern edge of the Grand Cru hillside. Bougros is one of 7 Chablis Grand Crus. The others (from northwest to southeast) are Les Preuses, Vaudésir, Grenouilles, Valmur, Les Clos and Blanchot. Bougros is known for its vibrant fruit flavours and is often described as rounded, full, rich and less austere than some of the other Grand Crus.
Domaine William Fevre was founded in 1957 by William Fevre when he began with around 17 acres of vineyards but soon expanded acquiring both 1er Cru and Grand Cru Chablis vineyard sites. Fevre himself retired in 1998 and the Domaine was sold to Champagne Henriot. The current winemaker is Didier Seguier who had worked for the Burgundy wine producer Bouchard, who is also owned by Champagne Henriot.
The Bougros climat covers some 12.62 hectares of slopes on the edge of the Serein river just east of Chablis town. William Fevre own 6.23 hectares. The soils here are the famous Chablisienne Kimmeridgian subsoil – Chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago) – with a higher proportion of clay due to the proximity to the river. The vineyard range from an altitude of 130 to 170 m with southwest exposure.
The grapes for the Domaine William Fevre Chablis Grand Cru Bougros are harvested by hand. Fevre uses gravity to move grapes and wine around so as to avoid all pumping which could harm the
quality of the wine. The 100% Chardonnay grapes undergo a short (1½ – 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. There follows a very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations (MLF) can occur naturally. After MLF the 50 to 60% of the must is run off to French oak barrels (aged of 6 years in average) and the the remainder is vinified in small stainless steel vats. After vinification the wine is matured for 14 to 15 months, 5 to 6 months of which are on fine lees in French oak barrels, for 50 to
60% of the harvest. Finally, the wine is rested in small stainless steel vats prior to bottling.