International Wine Cellar | Rating: 93(the Raveneaus produced a fairly normal crop level here of nearly 45 hectoliters per hectare) Pale yellow. Superripe aromas of white peach, spearmint and powdered stone. Fat, sweet, lush and full; a step up in volume from the premier crus. Thick and silky but lively, with a dominant flavor of wet stone.Author: Stephen TanzerIssue: July/August 2005
Burghound | Rating: 91A touch of wood spice and vanilla frames gorgeously complex aromas of peach, lime and seaweed that precede big, rich, sweet and remarkably intense and dense flavors that offer solid detail and excellent cut in the context of the vintage. At present this isn't showing the same marvelous degree of minerality that it usually does but there is no question that this is really fine Chablis in a riper style, especially on the superbly long backend.Author: Allen MeadowsIssue: 4th Quarter, 2005
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
- 104 bottles owned
- 25 collectors