Price:  £13.25 | Case Rate: £13.25
Ex Tax: £11.04

Domaine William Fevre - Sauvignon St Bris 2015


  • Country: France
  • Wine Region: Burgundy
  • Wine Area: Chablis
  • Wine Maker: Didier Seguier
  • Grape: Sauvignon Blanc
  • Grape Percentage: 100%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Duty/Vat Paid
Minimum Qty: (6 btls)
NM: 89 (2014) Misc: 93 Stars (2013)

Wine tasting notes

Fresh,intense bouquet with asserted blackcurrant bud notes. Fresh and silky on the palate, with spontaneous expression. A wine with exquisite lightness. The little village of Saint-Bris produces an atypical appellation in the Burgundian universe, since it’s the only Burgundian white AOC that accepts the Sauvignon grape variety.

Winery Information

Domaine William Fevre

With a family history dating back 250 years in the Chablis region, William F̬vre

Expert Reviews

Natalie McLean (2014)89 pts

Clean, green apple brightness on the nose and acidity on the palate. No oak, very refreshing. Usually white wines from Burgundy are made from the chardonnay grape, so this is a refreshing change with sauvignon blanc. There's only the one producer of this wine in Saint-Bris, about 10 miles southeast of Chablis. Finishes with wet stone, Granny Smith apple and chives. Enjoy with vegetarian dishes and seafood.

Miscellaneous (2013)93 stars - "The small village of Saint-Bris produces a wine highly unusual for Burgundy, as it is the only white Burgundy AOC made from Sauvignon Blanc. Brilliant very pale straw colour with a light but distinctive greenish tinge around the edges and a watery hue. Aromas of pear and fresh herbs with a stony overlay are followed by some faint spice. Light and fresh but with a rounded pebble stone like textural feel the palate features flavours of pear, limes and stony mineral over a background of fresh herbs. Dry flinty finish with crisp acidity and an aftertaste of limes, subtle pear, wet stone, herbs and mineral. Drink over the next 3-4 years."

Vinification Notes

Gravity-fed fruit, pre-ferment maceration for 12 hours, 1.5-2 hours pneumatic pressing and light settling. Natural malolactic and aged for eight to ten months in stainless steel vats