International Wine Cellar | Rating: 92($66) Bright yellow color. Crushed stone, snap pea, white truffle and vanilla on the nose. Fat, silky and full, but without any impression of undue weight. Impressively horizontal and fleshy for premier cru, and utterly seamless. Finishes with superb length and considerable complexity. Looks to be an outstanding example of this premier cru bottling.Author: Stephen TanzerIssue: November/December 2006
Burghound | Rating: 92A touch of wood highlights airy and impressively complex aromas that are compelling if not necessarily elegant, introducing rich, full and powerful flavors that possess solid buffering fat and plenty of minerality on the impressively intense and persistent finish. I quite like the balance here and this should be capable of 5 to 8 years of improvement.Author: Allen MeadowsIssue: 4th Quarter, 2006
Wine Spectator | Rating: 93Lean and tight, with lemon verbena, citrus blossom and stone notes. This is balanced, though the structure is more evident now, with a long, mineral-infused finish. Has plenty of energy and vivacity.Author: Bruce Sanderson
Wine Advocate | Rating: 90The spiced mineral-scented 2004 Chablis Butteaux is a pretty, medium-bodied wine. Its engaging, satin-textured personality unleashes delightful spiced apple flavors. This potentially outstanding effort has lovely depth of fruit and a terrific mouth-feel.Author: Pierre Rovani
Self | Rating: 93Drink Dates: 2014-2015Author: Matt
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
- 189 bottles owned
- 36 collectors
- Average collector rating: 93
(Out of 36 collectors)