Not only does the Raveneau family own many of the finest sites in the appellation, but their wines have a steely magnificence that captures the essence of Chablis’ distinctive terroir. The greatness of Raveneau’s Chablis has even led some to suggest they deserve an appellation of their own.
Raveneau wines are famous for their longevity. In fact, many believe that a top Raveneau Chablis doesn’t hit its stride until it’s at least 8 to 10 years old. At this time, the wines not only acquire even greater richness, but layer upon layer of previously hidden flavors are revealed.
Along with René and Vincent Dauvissat, Raveneau pioneered the use of Côte d’Or winemaking in Chablis, including barrel fermentation and extended lees contact.
95 Points Allen Meadows
It would be all but impossible to mistake this for something other than Chablis as the pungent aromas of oyster shell, iodine and ocean shore elements immediately announce its origins. There is superb intensity to the powerful and concentrated flavors that display so much minerality that the palate impression is akin to licking rocks. Yet for all of the intensity and power this remains impeccably well-balanced on the hugely long and saline-infused finale. In sum, this is a stunner of a Les Clos that I have had the chance to try several times recently and it may even surpass my already lofty expectations.
97+ Points Vinous
Bright, pale yellow. Compelling high-pitched aromas of grapefruit and liquid minerals. Conveys a virtually solid impression of extract in the mouth, with its sexy sweetness more than buffered by saline crushed-rock minerality, lemon, grapefruit, white flowers, vanilla, white pepper and soft spices. With its extraordinarily fine-grained texture, complex soil tones and palate-staining finish, this essence of minerality is one of my early candidates for wine of the vintage in 2014. Although it should enjoy a long and glorious evolution in bottle, it’s not particularly austere today. (ST)