International Wine Cellar | Rating: 94($140) Pale color. The most complex and subtle of these 2004s on the nose: lime, grapefruit, white pepper, wet stone. Suave and penetrating on the palate, with terrific cut and intensity to its wet stone and citrus flavors. Perhaps best today on the brilliant, pure, slow-mounting finish, which offers a whiplash of flavor and a powerful impression of energy. This is utterly unevolved but even today there are no hard edges. A great 2004.Author: Stephen TanzerIssue: November/December 2006
Wine Advocate | Rating: 94Opulent aromas of ripe pears and apples are found in the nose of the rich, bold, medium to full-bodied 2004 Chablis Les Clos. A sensual, suave, plush effort, it slathers the taster's palate with ample waves of thick, sappy pears as well as apples. This decadent, fruit-driven Les Clos also sports a long, candied apple-packed finish. Anticipated maturity: now-2013. Incidentally, Bernard Raveneau told me, |2005 is like 2002 in Chablis, a great vintage, yet some of the wines are even better. The main difference is that 2002 was homogenous across the entire estate and 2005 is not.|Author: Pierre Rovani
Wine Spectator | Rating: 95There's intensity and depth to this, and it's very pure, like a mountain stream over rocks. Still closed, barely hinting at lemon, mineral and honey flavors. With air, its latent potential is clear. Has terrific length. Be patient.Author: Bruce Sanderson
Burghound | Rating: 95This too is ultra pure and fine with its nose of wet stone, white flower, sea water and iodine that precedes delicious, full, detailed and impeccably well balanced flavors that are tight but long with a laser-like sense of focus and coherency. This too finishes with noticeable austerity yet there is real freshness and presence, indeed vibrancy here. The '04 Le Clos will require at least 5 to 7 years to really begin to open up but once it does, it should drink well for 15. A stunner of a wine and one of the stars of the vintage that will be a long distance runner.Author: Allen MeadowsIssue: 4th Quarter, 2006
Self | Rating:Drink Dates: 2010-2025Author: rhwinecellar
Self | Rating:greatAuthor: Mark Fox
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
- 84 bottles owned
- 31 collectors