Among Chablis's great climats, Bougros 2021 from Domaine William Fèvre stands out like a brilliant chapter in a book of terroirs. For the discerning enthusiast seeking mineral tension without sacrificing textural depth, this cuvée offers a precise yet sensual interpretation of northern Chardonnay. Built for fine dining, it suits tables where a characterful white wine is required, driven by Chablis's saline signature and an amplitude that embraces delicate sauces and textures. This Grand Cru is defined by its luminous uprightness, filigree persistence and that coastal energy evoking chalk, sea spray and warmed stone cooled by the breeze. In the glass, nothing is showy, everything is restraint, detail and poise. A long-lived companion, shaped by careful ageing and absolute respect for place. HVE certified, it embodies a harmonious dialogue between technical mastery and natural elegance, unfolding a savoury palette that invites both contemplation and sharing.

Assembly and vinification

Made from 100% Chardonnay, Bougros 2021 comes from an emblematic slope of 6.23 hectares, south-west facing, where clays and marls lie between 130 and 170 m altitude. Hand harvesting preserves the integrity of the berries, which are immediately taken for gentle pneumatic pressing. Fermentation takes place in stainless steel tanks and in barrels, with ageing continued for 14 to 15 months on fine lees. Approximately 50 to 60% of the blend matures in oak barrels that have already been used, roughly 6 years of service, to refine the material without overloading aromatics. The remainder stays in stainless steel, ensuring the wine's pure line and crystalline freshness. This nuanced, controlled ageing sculpts a fleshy, firm and well-held palate while preserving the mineral thread that defines the finest Chablis Grand Cru.

Tasting notes

• Colour : Pale gold with bright highlights, remarkably clear, announcing vibrant freshness and concentrated yet airy texture.
• Nose : Intense mineral expression evoking wet chalk and flint, lifted by notes of fresh citrus and white flowers. The aromatic precision unfolds with sobriety and nobility.
• Palate : Generous, enveloping attack, round, firm and structured mid-palate. A saline thread stretches the finish, delivering a savoury persistence that combines energy, definition and strong gastronomic presence.

Serving temperature and advice

Serve between 12 and 14°C in large white wine glasses to showcase the cru’s architecture and allow the texture to open. A short, measured decant before serving subtly reveals the saline dimension and fruit depth without dulling the terroir’s liveliness. Store bottles away from light and temperature fluctuations, laid on their side to preserve the cork. This Grand Cru truly shines at the table, gaining complexity over time as each nuance reveals itself with precision.

Food pairings

• Seafood : fine oysters, clams, pan-seared langoustines, where the wine’s salinity converses with the iodine and delicacy of the flesh.
• Seafood starters : scallop carpaccio, sea bass ceviche, sea bream tartare with citrus for a fresh, lifted harmony.
• Noble fish : sole meunière, turbot with brown butter, roasted monkfish, served with a clear jus or a light sauce.
• Poultry and white meats : free-range poultry in cream, chicken supreme with morels, poached veal, where the wine’s structure supports with elegance.
• Cheeses : aged comté, chaource, old gruyère, creating a dialogue between creamy depth and mineral tension.

Occasions

Bougros 2021 pairs beautifully with:

• A fine dining menu where each course calls for a precise, well-structured wine.
• A seafood table celebrating the catch of the day, highlighting the match of salt and chalk.
• A connoisseur’s gift for those who cherish the purity of Chablis’s great terroirs.

Characteristics

• Name : Bougros 2021, Domaine William Fèvre
• Appellation : Chablis Grand Cru AOC
• Type : White wine, 100% Chardonnay
• Terroir : Climat Bougros, 6.23 ha
• Exposure : South-west
• Soils : Clays and marls
• Altitude : 130 to 170 m
• Harvest : Hand-harvested
• Pressing : Pneumatic
• Ageing : 14 to 15 months on fine lees
• Wood : 50 to 60% in oak barrels around 6 years old, balance in stainless steel
• Certification : HVE
• Serving temperature : 12 to 14°C