Winery Notes/History:

Winery Notes/History:

Winery Notes/History:

Winery Notes/History:

Winery Notes/History:  William Fèvre made his mark in Chablis with Domaine de la Maladière, an estate which he founded, bringing in his first harvest in 1959. He was not, however, completely new to viticulture; his father was already a well-known and respected vigneron. Nevertheless it was William who cemented the reputation of the family name in the region, and also aboard, where he was a tireless campaigner for Chablis. He was instrumental in the battle against the extension of the boundaries for the Chablis appellation, which he would have restricted to only those vineyards sited on the classic Kimmeridgian rocks of the region. Looking beyond France's borders, he fought hard for the restriction of the use of the word 'Chablis' to describe any wine which did not come from that region of France. This was a particular problem in the up and coming wine-producing countries of the New World, particularly the USA, where the term was used to help sales of any dry white wine, regardless of its lack of resemblance to true Chablis

Winery Notes/History:  The vineyards are located just outside the town of St Emilion, to the west, and just to the north of those of Chateau Canon; of the 20 hectare estate, 19 hectares are devoted to vines. They begin on the limestone plateau on which the town is situated, running away towards the first valleys which mark the descent down to the plain, to the west, where the soils are much less favourable. The Clos Fourtet vines average 30 years of age, and undergo leaf thinning in June and August, and later a green harvest in order to maximise quality and reduce yields. Between the rows there is grass in order to increase competition for water in the superficial soil layers, thus forcing the vine roots deeper, and improving their capability to cope with hydric stress. Merlot dominates, at 85% of the vineyard, with Cabernet Sauvignon accounting for 10% and Cabernet Franc just 5%, all planted at a density of 6000 vines/ha. The fruit is harvested by hand into small crates to minimise damage, before fermentation on a plot-by-plot basis in temperature-controlled stainless steel equipment. The must is then macerated for thirty days before racking into barrels, where it undergoes malolactic fermentation, resting here for up to eighteen months, in 80-100% new oak, the balance (if not 100%) being second-year barrels. The grand vin that results, bottled unfiltered and lightly fined, is Clos Fourtet (about 5000 cases per annum), and since 1999 there has been a second wine Closerie de Fourtet (typically 2500 cases per annum).