Domaine William Fèvre is one of the most famous domains in Chablis, Burgundy. The holdings consist of 78 hectares of prestigious vineyards, of which 12 hectares are classified as premiers crus and 16 hectares as grand crus. Didier Séguier, the talented winemaker of the domaine, has been farming the vineyards organically since 2006; organic certification will be completed in 2024. In 2015 the domaine obtained the sustainable HVE level 3 certification. Some biodynamic ideas are applied as well.

The wines of the domaine are wonderfully rich, well-balanced and with superb minerality.

Top wines of the domaine are: Chablis Grand Cru Les Clos, Chablis Grand Cru Bougros Côté Bouguerots, Chablis Grand Cru Les Preuses. The Chablis Grand Cru Les Clos 2019 scored 96, Chablis Grand Cru Bougros Côté Bouguerots 2010 scored 96, Chablis Grand Cru Les Preuses 2019 scored 95 by the Wine Advocate.

Robert Parker’s tasting notes on the Chablis Grand Cru Les Clos 2019: “The 2019 Chablis Grand Cru Les Clos has turned out brilliantly, mingling aromas of orange oil, confit citrus and crisp green apple with notes of warm bread, white flowers, oyster shell and anise in an incipiently complex bouquet. Full-bodied, layered and muscular, it's concentrated and tightly wound, with broad shoulders and huge depth at the core, concluding with a long, electric finish. It was cropped at 25 hectoliters per hectare.”

Since 1998 the wines of Domaine William Fèvre have been made by the talented Didier Séguier. He succeeded the previous owner and founder of the domaine eponymous William Févre.

In 1959 William Févre declared his first harvest, which was marked as the foundation of the domain. He had started with 7 hectares of vineyards, and in 1998 he became one of the biggest landowners in Chablis. In 1998 William Fèvre sold the domaine to Joseph Henriot.

Vineyards of Domaine William Fèvre have been farmed organically since 2006; organic certification will be completed in 2024. In 2015 the domaine obtained the sustainable HVE level 3 certification. Some biodynamic ideas are applied as well.

Harvesting is made by hand in small crates. Rigorous sorting is done following gentle pressing. Fermentation and ageing are done under temperature control. Maturation takes 13 to 14 months. The wine remains in the wooden barrels on the fine yeasts for 5 to 6 months. The average age of barrels is five years. The barrel and vat components are mixed together after four to six months, to conduct bottling before the end of the year.