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Domaine Francois Raveneau

2009 Domaine Francois Raveneau, Chablis Grand Cru, Les Clos 1.5L

France Chardonnay Burgundy Chablis Les Clos Grand Cru 1.5L

Wine Advocate

95

Vinous

94

Burghound

95

CellarTracker

93
/
2009 Domaine Francois Raveneau, Chablis Grand Cru, Les Clos 1.5L
Domaine Francois Raveneau

2009 Domaine Francois Raveneau, Chablis Grand Cru, Les Clos 1.5L

France Chardonnay Burgundy Chablis Les Clos Grand Cru 1.5L

Wine Advocate

95

Vinous

94

Burghound

95

CellarTracker

93
/

0.5 hectares of old vines in the greatest vineyard of them all in Chablis. 45-year vines on average are hand-harvested and pressed into old barrels, then aged in feuillettes for about one year.

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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

95

It’s all there in the 2009 Chablis Les Clos. White flowers, lime peel, oyster shells and petrol are some of the nuances the run through the wine. Les Clos possesses a striking inner perfume, layers of expressive fruit and a sumptuous, kaleidoscopic finish. This is a stunning effort from Raveneau. Anticipated maturity: 2014-2029. (Not yet released) Bernard Raveneau provides unusual perspective with regards to the 2010s. While most of his colleagues talk about a vintage with high acidity, Raveneau points out that the 2010s are actually low in acidity relative to the wines Chablis produced in the 1970s and 1980s. Yields in 2010 were 20% lower than in 2009. The vineyards on the right bank were affected by the irregular flowering, while the vineyards on the left bank were hit by hail in July. August was warm until the end of the month, when rain became a bit of an issue. Raveneau began harvesting the 2010s on September 22, while the 2009s were brought in beginning on September 14. The 2009s were bottled two weeks before my visit. These are two thrilling collections from one of the village’s uncontested superstars.

Vinous

Vinous

94

Pale yellow. Deeply pitched aromas of pineapple, crushed stone and spicy oak (Bernard Raveneau noted that this cuvee was aged in a bit more new oak than the rest). Lovely creamy pineapple and marzipan flavors display full ripenes but are given grip and energy by excellent harmonious acidity. The silkiest and deepest of these 2009s. Finishes very long and tactile, with a distinctly tannic impression that leaves the mouth a bit dry. This very rich, powerful wine will require patience.

What the Critics are Saying

The Wine Advocate

Wine Advocate

95

It’s all there in the 2009 Chablis Les Clos. White flowers, lime peel, oyster shells and petrol are some of the nuances the run through the wine. Les Clos possesses a striking inner perfume, layers of expressive fruit and a sumptuous, kaleidoscopic finish. This is a stunning effort from Raveneau. Anticipated maturity: 2014-2029. (Not yet released) Bernard Raveneau provides unusual perspective with regards to the 2010s. While most of his colleagues talk about a vintage with high acidity, Raveneau points out that the 2010s are actually low in acidity relative to the wines Chablis produced in the 1970s and 1980s. Yields in 2010 were 20% lower than in 2009. The vineyards on the right bank were affected by the irregular flowering, while the vineyards on the left bank were hit by hail in July. August was warm until the end of the month, when rain became a bit of an issue. Raveneau began harvesting the 2010s on September 22, while the 2009s were brought in beginning on September 14. The 2009s were bottled two weeks before my visit. These are two thrilling collections from one of the village’s uncontested superstars.

Vinous

Vinous

94

Pale yellow. Deeply pitched aromas of pineapple, crushed stone and spicy oak (Bernard Raveneau noted that this cuvee was aged in a bit more new oak than the rest). Lovely creamy pineapple and marzipan flavors display full ripenes but are given grip and energy by excellent harmonious acidity. The silkiest and deepest of these 2009s. Finishes very long and tactile, with a distinctly tannic impression that leaves the mouth a bit dry. This very rich, powerful wine will require patience.