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Domaine Francois Raveneau

2006 Domaine Francois Raveneau, Chablis Premier Cru, Vaillons

France Chardonnay Burgundy Chablis Vaillons Premier Cru 750ML

Wine Advocate

93-94

Vinous

91
/
2006 Domaine Francois Raveneau, Chablis Premier Cru, Vaillons
Domaine Francois Raveneau

2006 Domaine Francois Raveneau, Chablis Premier Cru, Vaillons

France Chardonnay Burgundy Chablis Vaillons Premier Cru 750ML

Wine Advocate

93-94

Vinous

91
/

Vines average 33 years of age over the 0.4 hectares. Hand-harvested, fermented in used oak barrels and aged in feuillettes for about 1 year.

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  • Perfect Color & Clarity - Broken Wax, Slightly Soiled Label

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A true legend of Burgundy, not just Chablis, Raveneau has made their name on whip-smart farming, hand-harvesting, but the house will cease at nothing to achieve perfection. The yields are microscopic as the vines are kept neatly trimmed to limit the number of clusters. In the cellar, all fermentation occurs in barrels and the wines are kept on the lees for a longer elevage. The old vines of Raveneau reward great patience, as with time these bottles only increase in greatness; follow the Aubert de Villaine rule of thumb here: drink within the first 5 years or don't touch them for another fifteen!

Domaine Francois Raveneau

In the mid-20th century, Francois Raveneau quietly assembled what became the backbone of the most legendary Chablis house we've ever known. What Francois realized and his children, Bernard and Jean-Marie have come to know is that the old vines should be preserved at all costs, as they are what sets this great domaine apart. Every winter, the vines are cut back greatly to reduce the amount of clusters per vine, so that the vines may concentrate all energy on fewer berries, thereby increasing the complexity further. Treatments are all natural in the vineyard, and the fruit hand-harvested to allow the finest grapes making it to the press without any damage.

In the winery, Bernard's daughter Isabelle oversees the winemaking; after pressing, the juice is allowerd to settle for 24 hours. From there, the fermentations will occur in barrel, where the resulting wine is allowed to remain on its lees and go through malo-lactic conversion. A year in feuillettes, barrels half the size of a barrique, will follow; these are not new at all (6-8 years' average age), as it is not to impart a wood flavor but a texture and allow better oxygen interchange.

All told, Raveneau is very much in the camp of DRC, Lafon, or any other producer whose reputation is bulletproof as a certified A-Lister beyond reproach. The only problem is that we can never get enough of these delicious wines that are splendid with food, and just as special to sit and ponder over.

Meet the Producer

Domaine Francois Raveneau

A true legend of Burgundy, not just Chablis, Raveneau has made their name on whip-smart farming, hand-harvesting, but the house will cease at nothing to achieve perfection. The yields are microscopic as the vines are kept neatly trimmed to limit the number of clusters. In the cellar, all fermentation occurs in barrels and the wines are kept on the lees for a longer elevage. The old vines of Raveneau reward great patience, as with time these bottles only increase in greatness; follow the Aubert de Villaine rule of thumb here: drink within the first 5 years or don't touch them for another fifteen!

In the mid-20th century, Francois Raveneau quietly assembled what became the backbone of the most legendary Chablis house we've ever known. What Francois realized and his children, Bernard and Jean-Marie have come to know is that the old vines should be preserved at all costs, as they are what sets this great domaine apart. Every winter, the vines are cut back greatly to reduce the amount of clusters per vine, so that the vines may concentrate all energy on fewer berries, thereby increasing the complexity further. Treatments are all natural in the vineyard, and the fruit hand-harvested to allow the finest grapes making it to the press without any damage.

In the winery, Bernard's daughter Isabelle oversees the winemaking; after pressing, the juice is allowerd to settle for 24 hours. From there, the fermentations will occur in barrel, where the resulting wine is allowed to remain on its lees and go through malo-lactic conversion. A year in feuillettes, barrels half the size of a barrique, will follow; these are not new at all (6-8 years' average age), as it is not to impart a wood flavor but a texture and allow better oxygen interchange.

All told, Raveneau is very much in the camp of DRC, Lafon, or any other producer whose reputation is bulletproof as a certified A-Lister beyond reproach. The only problem is that we can never get enough of these delicious wines that are splendid with food, and just as special to sit and ponder over.

The Wine Advocate

Wine Advocate

93-94

The Raveneau 2006 Chablis Vaillons combines the best of both worlds: the irresistibly generous cherry and peach fruitiness of the Montmains with the thought-provoking mineral side of the Montmains. A truly intricate interplay of flavors entertains you: iodine, chalk, toasted pistachio, and cherry pit are all suggested in the dynamic, gripping finish of this easily ten-year wine. Bernard Raveneau is an unabashed partisan of his 2005s – and no wonder, based on the subset of those that I tasted, including a magnificent Valmur which he rightly terms “complete” and “close to his ideal.” Raveneau is less effusive in praise of his 2006s – each of which I tasted from a selection of barrels – opining that lavish fruit and richness are precisely this collection’s fortes. I think he underestimates the depth of his own 2006s, and only hope I have opportunity to revisit some of them in five or ten years.

Vinous

Vinous

91

Bright yellow. Reticent but very ripe aromas of peach, minerals and honey. Sweet, broad and ripe, but with lovely harmonious acidity framing the orange and honey flavors and imbuing the wine with freshness. Finishes saline, rich and quite long, with noteworthy mineral grip. This is awfully attractive right now.

What the Critics are Saying

The Wine Advocate

Wine Advocate

93-94

The Raveneau 2006 Chablis Vaillons combines the best of both worlds: the irresistibly generous cherry and peach fruitiness of the Montmains with the thought-provoking mineral side of the Montmains. A truly intricate interplay of flavors entertains you: iodine, chalk, toasted pistachio, and cherry pit are all suggested in the dynamic, gripping finish of this easily ten-year wine. Bernard Raveneau is an unabashed partisan of his 2005s – and no wonder, based on the subset of those that I tasted, including a magnificent Valmur which he rightly terms “complete” and “close to his ideal.” Raveneau is less effusive in praise of his 2006s – each of which I tasted from a selection of barrels – opining that lavish fruit and richness are precisely this collection’s fortes. I think he underestimates the depth of his own 2006s, and only hope I have opportunity to revisit some of them in five or ten years.

Vinous

Vinous

91

Bright yellow. Reticent but very ripe aromas of peach, minerals and honey. Sweet, broad and ripe, but with lovely harmonious acidity framing the orange and honey flavors and imbuing the wine with freshness. Finishes saline, rich and quite long, with noteworthy mineral grip. This is awfully attractive right now.