The Fevre 2011 Chablis Les Lys offers a delightfully cooling and laid-back personality, with mint, fennel and sea breeze in the nose joining with mouthwatering clam juices on a silken, buoyant palate, and finishing persistently transparent to alkaline and green herbal nuances. This ought to prove delightfully versatile through at least 2015. Didier Seguier and his team (consult previous Wine Advocate reports on Chablis for much more about their strikingly successful methods) began picking already on September 20, 2012 and, with allowance for two days break due to rain, finished on October 2. Yields, especially in the upper classificatory echelons, were low – typically between 28 and 35 hectoliters per hectare (though in one instance a mere 18!) depending on cru. “The wines,” says Seguier – who’s obviously very bullish on them – “are consequently ripe, concentrated, and plenty rich, with natural alcohol between 12.8-13.2% and acidity as ample as that of 2010. They have the same level of minerality as the 2010s, too, but are even a little more concentrated.” While the 2011 harvest here – which began already at the end of August – broke all but 2003’s record, Seguier was at pains to point out that this is virtually where the similarities between those two vintages end, and that indeed, it was 2012, not 2011, that brought extreme heat – though then only in mid-August. Most of the Fevre 2012s did not finish malo until May, which Seguier attributes to the musts’ low pHs, a feature he points to as an index of their relatively high – hence felicitous – ratio of tartaric to malic acids. The premier crus were set to be bottled through the autumn; the grand crus in December or January. Fevre is completing the process of converting its grand crus to a biodynamic viticultural regimen and will soon commence that transition on the Left Bank. (Based on quite consistent pricing in recent years, I have taken the liberty of inserting retail benchmarks based on other recent vintages, which also permits readers to see which Fevre bottlings are typically offered stateside.) Importer: Henriot, Inc., New York, NY; tel. (212) 605-6706