95 points Jasper Morris, MW: "Pale yellow. The nose has considerable weight, a little flesh but also some class. Some peaches too. This overt opulence however gives way to a more classic thread behind. There is a saline touch, which makes you salivate, while waiting for the weight of the fruit to impact. Long and tasty. Tasted: May 2019."
94 points William Kelley (Wine Advocate): "Pretty and demonstrative, among Fèvre's grand cru bottlings, the 2018 Chablis Grand Cru Vaudésir is second only to the Bougros in expressiveness. Bursting with aromas of pear, white flowers, orange oil and citrus blossom, it's medium to full-bodied, satiny and enveloping, with a bright core of fruit and a precise, mineral finish. Drink: 2021-2040. (Jul 2020)"
94 points John Gilman (View From the Cellar): "The 2018 Vaudésir from Didier Séguier is also outstanding, with its ripe and pure fruit coupled to outstanding mineral drive and a firm structure. The bouquet wafts from the glass in a primary blend of pear, lime, apple, chalky soil tones, dried flowers and a topnote of orange zest. On the palate the wine is pure, full-bodied and youthful in structure, with excellent depth at the core, snappy acids and fine precision on the very long and well-balanced finish. This will need a year or two longer in the cellar than the Bougros to start to really drink well, but it should still provide relatively early appeal. 2024-2065. (Nov/Dec 2019)"
94 points Tim Atkin, MW.
94 points and 'Don't miss!' Allen Meadows (Burghound): "(from two separate parcels of vines, the larger of which is in the heart of the "amphitheater" from which the finest examples of Vaudésir originate). An exuberantly fresh and cool and mildly exotic nose offers up unmistakable Chablis character that includes sea breeze, iodine and oyster shell along with an abundance of citrus elements. There is equally good freshness and verve to the utterly delicious, crisp and delineated medium-bodied flavors that possess fine persistence and a lovely minerality on the notably dry but not austere finale where the wood resurfaces. This almost delicate effort will need a year or so to digest the oak treatment but this too is very promising. Drink: 2028+. (Oct 2019)"