The Chablis we've been waiting to feature!
Order here thru Sunday, September 20th-2026-limited quantity!
The Fèvre family has been rooted in Chablis since 1745, nearly three centuries of history in one of the world's most distinctive wine regions.
We've been wanting to feature this wine for a while now. The issue? Every time we go to secure it, it seems to be out of stock with Vineyard Road.
So we were very happy to finally secure enough of the newly arrived 2025 Domaine Nathalie & Gilles Fèvre Chablis to make it into today's Daily Flash—stock is still limited—so if this offer appeals to you, order early!
Nathalie and Gilles are both trained oenologists who met while studying in Dijon. Gilles comes from generations of growers, vine nurserymen and coopers in Chablis, and in 2004 the couple began bottling wines under their own name. Their daughter Julie, also trained in agronomy and oenology, has now joined them.
Their village Chablis comes from vineyards around Fontenay-près-Chablis, including parcels planted by Gilles' great-grandfather Marcel in the 1950s and '60s.
The soils are classic Kimmeridgian limestone, the fossil-rich limestone and marl that helps give Chablis its signature freshness, salinity and mineral tension. The wine is fermented and aged in stainless steel, then spends about 10 months on its fine lees, preserving a clean, precise expression of place.
The 2025 is bright and beautifully direct, with citrus, white peach and pear, followed by a chalky, stony finish. It has enough texture to feel substantial, while staying crisp, dry and refreshing.
And for the money, we think it is ridiculous value.
This is a family domaine with serious Chablis pedigree, generations of history and vineyards planted on the limestone that has made the region famous, yet it remains wonderfully accessible.
With just a slight chill starting to creep into the air, this also feels like a perfect excuse to make Oysters Rockefeller.
Created at Antoine's in New Orleans in 1899, the dish was famously named for John D. Rockefeller because of the richness of the sauce. Emeril Lagasse's version layers oysters with spinach, herbs and aromatics, then finishes them with buttery crumbs and Parmesan.
It's a great match for this Chablis. The briny oysters echo the wine's saline character, the spinach and herbs work beautifully with its freshness, and the acidity cuts right through the richness of the topping.
What We're Cooking: Emeril Lagasse's Oysters Rockefeller
We've been waiting for the chance to feature this one. Now that we've finally been able to secure it, we suggest grabbing some while you can.
