William Fevre - Sauvignon Saint Bris 2012 - White Wine 6x 75cl Bottles


William Fevre - Sauvignon Saint Bris 2012
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75cl Bottles
Available 14th Mar 2016

The little village of Saint-Bris produces an atypical appellation in the Burgundian universe, since it is the only Burgundian white AOC that accepts the Sauvignon grape variety. The Saint-Bris AOC is produced on a surface of 103ha and is characterized by a very aromatic bouquet dominated by exotic fruits and blackcurrant bud notes.

Fresh, intense bouquet with asserted blackcurrant bud notes. Fresh and silky on the palate, with spontaneous expression. A wine with exquisite lightness.

Perfect with charcuterie, grilled fish, seafood (oysters).

Category(s):     White Wine

Producer: William Fevre   -   www.williamfevre.fr
Appellation:   St Bris
Brand:   William Fevre
Country of Origin:   France
Food Match:   Mild Fish
Grape Type:   Sauvignon Blanc
Region:   Burgundy
Vintage:   2012


SizeAvailabilityPriceUnit PriceBuyDesire
6x 75cl Bottles 14th Mar 2016 £ 63.95 £ 10.66 Add to BasketAdd to WishList

5 Products From this Producer

William Fevre - Chablis 201414th Mar 2016   6x 75cl Bottles£ 83.72
William Fevre - Petit Chablis 201314th Mar 2016   6x 75cl Bottles£ 75.88
William Fevre - Sauvignon Saint Bris 201214th Mar 2016   6x 75cl Bottles£ 63.95
William Fevre - Vaillons Chablis 1er Cru 2013In Stock   75cl Bottle£ 24.78
William Fevre - Vaulorent Chablis 1er Cru 200914th Mar 2016   6x 75cl Bottles£ 212.22

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Producer Information

The history of wine-making in Chablis goes back to 865 AD with the development of vineyards by the monks of Saint-Martin-de-Tours on slopes facing the Serein River that cuts through that village. At that time and for the centuries that followed, the Chablis wine trade grew substantially thanks to the waterways that made it possible to supply Paris from Auxerre.

With the French Revolution, estates changed hands but remained successful, and the total vineyard surface area reached 38,000 hectares. The end of the 19th century saw the coming of phylloxera in 1887, which wreaked havoc and reduced the vineyards to almost nothing.
It was only at the beginning of the 1960s, when the Chablis vineyard surface area was less than 1,000 hectares, that Chablis wine production took off again with the growth of mechanization and setting up of anti-frost systems (another plague for the vines of the region).The current productive vineyard surface area is 4,580 hectares.

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