This Grand Cru is comprised of a grand total of 12.62 hectares to the southwest of the Côte des Grands Crus and William Fèvre is the proud owner of about half that, 6.23 hectares, 4.12 ha of which lie in Bougros and the rest in the tiny ‘Côte Bouguerots’ lieu-dit within. This Climat lies at the very western end of the Grands Crus area, at altitudes ranging from 130 to 170 meters on fairly deep marl and clay terrain with a southwest exposure. On the palate, this appellation’s wines are often very full and rich.

While Chablis is on chalky clay, marl, and marly limestone from the Kimmeridgian era (the upper Jurassic geological period, 160-140 million years ago), rich in minerals and oyster fossils, giving the mineral character typical of the wines, Bougros is predominantly clay, with a deeper soil than that of the Côte Bouguerots.

Manual harvest followed by vinification with the use of the principle of gravity so as to avoid all pumping, which could harm the quality of the wine. Brief (1½ - 2 hours) pneumatic pressing to obtain a gentle separation of the solid and liquid parts of the grape. Very light static settling of the juice to preserve enough fine lees so that the alcoholic and malolactic fermentations can occur naturally. The must is run into French oak barrels (aged 6 years on average) for 40 to 50% of the harvest. The remainder is vinified in small stainless steel vats. Maturing for 13 to 14 months, of which 5 to 6 months on fine lees in French oak barrels, for 40 to 50% of the harvest. The end of maturation occurs in small stainless steel vats.

The wine poses a rich bouquet with intense mineral notes. Full and round, yet firm and massive on the palate. Fish, shellfish and other seafood, grilled or in a cream sauce are great pairings just as poultry and white meat, grilled or in a cream sauce are. Try with a Breton lobster salad.