Wine Spectator | Rating: 90Distinctive. A bit earthy, but with an opulent mouthfeel, this medium- to full-bodied Chablis taps into the soil, and displays an intriguing mix of spice, bark, cigar leaf and lemon. Seductive, balanced, and very long on the finish.Author: Per-Henrik Mansson
Self | Rating: 901998 was a very tough vintage for Chablis (and Burgundy in general). In Chablis, most grapes were picked soon after heavy rain or during heavy rain. As a result, avoiding 1998 Chablis was well advised. This '98 from Raveneau (simply put the best producer in Chablis and one to buy with confidence in virtually all vintages if you are a Chablis fan) bucks the trend. A brilliant medium gold hued wine with a strong nose of liquid minerals and stone, lemon-lime liqueur, corn syrup, and ever so slight spearmint. Racy acidity binds deep fruit with caramel and vanilla tinges. A beautiful wine that is an impressive success in this vintage. The finish lasts for quite some time.Drink Dates: 2004-2007Author: Daniel B
In terms of Chablis, Raveneau has no equal. In 1948, Francois Raveneau purchased several vineyards, adding them to his wife's family collection of estates under the Dauvissat name. In the past, the Raveneau family would purchase vineyards, cultivate grapes, then sell the grapes to other estates. Francois' father Louis had owned multiple plots in Chablis before selling them off in the 1950s during the region's decline in popularity. By the 1960s, Francois saw renewed potential in Chablis wines, and decided to expand his holdings into grand cru parcels. As a result of these purchases and his experience as a fine grape grower, Raveneau earned a reputation as a premium winemaker by the end of the 1970s. After years of encouragement from the international community to open up his wine sales for export, Raveneau finally expanded into the international market for the first time in the 1980s. The popularity of the estate soon boomed, especially under its new winemaker, Jean-Marie Raveneau, who runs the estate to this day with assistance from his brother, Bernard.
The Chablis Les Clos Grand Cru is made with 100 percent Chardonnay on 0.5 hectares of land. The limestone-rich soil, coupled with vines that are 45 years old, on average, result in grapes that are fully mature and are highly terroir-focused. Each vine is harvested by hand before the grapes are gently pressed using the pneumatic method. The estate is one of only five producers left in Chablis who still hand-harvest their fruit. The signature Chablis flavors are always present at this estate, since the Raveneau family only uses indigenous yeasts that match those that naturally occur on the land. The fermentation process takes as long as two weeks, and the wine is later aged for at least 18 months in old oak barrels.
Collector Data For This Wine
- 32 bottles owned
- 15 collectors
- Average collector rating: 90
(Out of 15 collectors)