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 Vintage2005 Label 1 of 19 
TypeWhite
ProducerFrançois Raveneau (web)
VarietyChardonnay
Designationn/a
VineyardButteaux
CountryFrance
RegionBurgundy
SubRegionChablis
AppellationChablis 1er Cru

Drinking Windows and Values
Drinking window: Drink between 2010 and 2017 (based on 11 user opinions)
Wine Market Journal quarterly auction price: See Raveneau Chablis Butteaux on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 18 notes) - hiding notes with no text

 Tasted by tcarter on 4/17/2015 & rated 98 points: Peter Bothe's 40th Birthday (Michael Mina's Bourbon Steak in Glendale): Stellar. Top notch chablis. Wish I had more--much more! (412 views)
 Tasted by tooch on 10/25/2013 & rated 92 points: HDH Raveneau Tasting (MK Restaurant - Chicago, IL): Somewhat sweet and tart nose of lemons, and an earthy mushroom note. Palate was a bit fatter, but fat with Raveneau is still (usually) amazing. Takes on more of a Puligny weight. Has a lot of time ahead of it. (2614 views)
 Tasted by Burgundy Al on 10/25/2013 & rated 92 points: Celebrated Chablis of François Raveneau (MK Restaurant - Chicago IL): Tasting. Ripe orchard fruit aromas just starting to show early hints of the charm of maturity. Bit of Meyer lemon on end with a dense, sweet touch. (2699 views)
 Tasted by Rani on 5/21/2013 & rated 91 points: Sea salt and sea shells. Crisp but weighty, the savory vein continues in the palate. Delicious now but will age at least another 5 years. (2528 views)
 Tasted by -E- on 2/25/2013 & rated 92 points: Winemaker's dinner: Raveneau & Mugnier (Onda Mezzanine, Oslo): Steinete nese med hard sitrus, noe støv og hint av honning. Stram og kjølig frukt med noe modning. Flott konsentrasjon og presis syre. Mineralsk og lang finish med toner av smør. Åpner seg med tid i glasset. (2937 views)
 Tasted by Harley1199 on 12/17/2012: From his personal cellar to us by Luis Gutierrez (Enoteca Barolo - Madrid): Truly a gold colour.
That buttery nose you are expecting in a bottle of Raveneau.
A touch of sweet that it is not on the palate. Acid enough to be enjoyed now and for many years.
Raveneau family is playing in a superior league.

Color oro de los de verdad.
Esa nariz a mantequilla que estás esperando en una botella de Raveneau con un toque dulce que no se reproduce en boca.
Lo suficientemente ácida para ser disfrutada ahora y durante muchos años.
Los Raveneau juegan en otra liga (3144 views)
 Tasted by 100pp on 2/4/2012 & rated 92 points: Delicious but maybe not as refined as a Montee de Tonnere (2357 views)
 Tasted by Lombardi on 12/17/2011 & rated 92 points: Raveneau '05s are so special across the board. Just like the Montee de Tonnerre, this has a tropical touch that is less typical of a Chablis, more of the '05 vintage. But the citrus and the edgy acidity of Chablis is there, guaranteeing amazing balance. Great intensity of flavors. Live medium ++ finish. (2415 views)
 Tasted by idrinkvino on 1/1/2010 & rated 93 points: An absolutely wondrous trip into the land of Chablis... Sophisticated and packed with layers of flavour. (2881 views)
 Tasted by drwine2001 on 6/25/2009: Raveneau Butteaux Vertical (Vin Vino, Palo Alto): Much riper than the '06 with tropical fruit and some apparent wood. Rich but somehow, the texture is not that pleasing, again with the sensation that there is some oaky astringency (despite the supposed lack of new barrels at this address). Comes across as duller than any of the other wines and heavy. Most anonymous and least Chablisien of the group. Frankly disappointing. (2882 views)
 Tasted by danstrings on 6/25/2009 & rated 93 points: Raveneau Butteaux Vertical at Vin, Vino Wine, Palo Alto, CA (Palo Alto, CA): VVW Butteaux vertical with Iron Chevsky -- Showing beautifully. Gorgeous silky minty seashell braced by the smells of damp depths of cave. Mellow yet ethereally balanced on the palate. Pure silk. (3498 views)
 Tasted by danstrings on 9/1/2008 & rated 94 points: Dinner at Scott and Kate's -- Absolutely awesome tonight with this amazing balance of refreshing juicy acidity/minerality and a wonderful plump candied fruitiness. Candied coconut fruits, more flamboyant fruit than I am used to in Raveneaus, but the classic sea water and truffle honey was beginning to emerge too. Wow! (2686 views)
 Tasted by Anonymous on 12/20/2007 & rated 94 points: Joseph Visits Scott & Kate, Part I (Burlingame, CA): Spherical wine, as is most Raveneaus I've had. Linear and precise, yet round and palate drenching. Needed air to flesh out, but this is clearly top notch. With decanting, it took on layers of minerals and seashells, yet almost a butter sensation on the tail end of the finish. Fantastic. (3194 views)
 Tasted by HandPickedBurgundy on 1/1/2007: From cask: Lovely pale greenish gold. Finely etched fresh nose with beautifully crystalline purity. Good density of fruit and flavour in the mouth and great texture, but lacks the spark for greatness. 3+ (2084 views)

Professional 'Channels'
By Julia Harding, MW
JancisRobinson.com (6/3/2010)
(Dom François Raveneau, Butteaux Premier Cru Chablis White) Subscribe to see review text.
By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine François Raveneau Chablis Butteaux 1er Cru White) Subscribe to see review text.
By Stephen Tanzer
Vinous, July/August 2007, IWC Issue #133
(Domaine Francois Raveneau Chablis Butteaux) Subscribe to see review text.
By John Gilman
View From the Cellar, Nov/Dec 2006, Issue #6, The 2005 Burgundy Vintage : Great Reds and Pleasant Whites
(Domaine Raveneau Chablis “Butteaux”) Login and sign up and see review text.
By Stephen Tanzer
Vinous, November/December 2006, IWC Issue #129
(Domaine Francois Raveneau Chablis Butteaux) Subscribe to see review text.
By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine François Raveneau Chablis Butteaux 1er Cru White) Subscribe to see review text.
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and View From the Cellar. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

François Raveneau

Producer Website

Chardonnay

Chardonnay on Appellation America

Butteaux

is formed by two lieux-dits in Chablis:
Millieu des Butteaux on weinlagen-info
Bout des Butteaux on weinlagen-info

France

Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)

Burgundy

Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report |
Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker

Chablis

Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)

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Jon Rimmerman: "2014 is a return to the titillating terroir punch that is only delivered in the 1er and Grand Cru vineyards that dot the slopes and hillsides of Chablis. The 2014 wines in most of Chablis are so reflective and elegantly mineral-drenched that its hard not to glug them straight away (Beaujolais had a mostly similar result in 2014 after 2012/2013 examples that were largely disappointing).

In Chablis, 2014 is the finest vintage since 2010 and it is somewhat of a hybrid of 2004/2007 and 2010. The stone, citrus and limestone amalgam is exactly what we search for in Chablis as the style harkens to a day in the Cote de Beaune proper (1960's - 1980's) when wine was not meant to be consumed the week it was released, battonage was not used by all and new oak was rarely seen.

As more and more in Burgundy are trying to curtail the thickness in their wines (from heavy new wood/malo/stirring) in favor of more transparent and lithe structures (with equal levels of fascinating material and intrigue), it can be said that the material itself must stand the test of time, not the textural impression left by the winemaker. That does not mean all texture is lost - quite the opposite - but the texture is natural and 'of the vintage' not 'of the winemaker'."
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