International Wine Cellar | Rating: 93Bright greenish-yellow. Laid-back but pure aromas of lemon, ginger and wild herbs. Pure, fine-grained and elegant, with reticent, youthfully taut flavors of lemon and stone. Showed more texture with a bit of aeration and finishes very long and suave.Author: Stephen TanzerIssue: July/August 2010
Wine Advocate | Rating: 92Scents of green tea, mint, bergamot, gentian, and honeysuckle, along with saline, alkaline maritime notes rise beguilingly from the glass of Raveneau's 2008 Chablis Butteaux. This is one of those 2008s that turns rather 2007-like on the palate, with the same uncanny combination of maritime elements (one imagines some kelp and driftwood floating by) as its predecessor as well as a sense of sheer chalkiness. Subtle creaminess along with notes of lanolin and vanilla point toward the effects of wood and lees, and I suspect ' a speculation Raveneau does not discount ' that precisely the strong mineral characteristics that accrue to this site as well as (in this vintage especially) its citricity and prominent floral and herbal aspects, may result in the notes of oak standing out simply by way of contrast. There is an impressive sense of sheer extract underlying this cuvee that needs time and may well blossom further on the palate even short-term. It should merit at least a decade's attention.Author: David Schildknecht
Burghound | Rating: 93The benefit of the older vines is apparent as this is notably more complex than either the Forˆts or the Montmains with its broad-ranging nose of green fruit, citrus, tidal pool, wet stone and saline notes where the salt and mineral elements continue onto the detailed, intense and exceptionally pure flavors that ooze Chablis character on the palate staining and impeccably balanced finish. One to strongly consider.Author: Allen MeadowsIssue: 4th Quarter, 2009
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
- 123 bottles owned
- 25 collectors