International Wine Cellar | Rating: 97($175) Pale yellow. Compelling, high-pitched nose combines powdered stone, lemon peel, white pepper, violet, ginger and white truffle. Even more vibrant and precise than the Valmur if that's possible, with incredible energy to its citrus peel and crushed rock flavors. Finishes with extraordinary clarity and finesse. A classic in the making.Author: Stephen TanzerIssue: July/August 2009
Burghound | Rating: 95An equally elegant but ever-so-slightly more complex nose that is also ripe, pure and airy complements perfectly the rich, supple and beautifully intense palate staining and mouth coating broad-shouldered flavors brimming with intensity and oyster shell nuances on the penetrating, delineated, austere and gorgeously precise finish. The underlying sense of tension here is palpable and this too has so much dry extract that it will require the better part of a decade to fully mature. A classic Les Clos.Author: Allen MeadowsIssue: 4th Quarter, 2009
Wine Advocate | Rating: 98Raveneau's 2007 Chablis Les Clos is less severe, intractably dense, or obdurately stony than most of the vintage's representations of this great site, being at once electrically energized and practically ethereal in its high-toned expressions of bitter-sweet floral and pit fruit distillates, citrus zest, white truffle, quarry dust, and ocean breezes. Luscious grapefruit and white peach seem to be mingled with a sea water reduction on the palate, leading to a finish that tugs relentlessly at the salivary glands and practically seems to suck blood from your gums, all the while displaying buoyancy that defies gravity. This is magical. If lucky enough to acquire multiple bottles, I would plan to stretch out the experience of them over at least a dozen years.Author: David Schildknecht
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
- 50 bottles owned
- 15 collectors