Started fresh zesty limey, then evolved into a more rounded and rich stew of apricots and peaches, finally became toasted pineapples. Superb but could be a little longer.
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Way better than the previous bottle yet nothing to dream about. What it had was a wonderful ocean feel - minerals, oyster shells. Mature for sure yet maintaining verve and acidity. Some oak notes. Complex interesting and a nice surprise compared to previous bottles. (92)
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this needs loads of air. Decanted for 4 hours. And the wine still needs time after that. Not the best vintage. Starts of quite bitter, quinine. Complexity is there but some what unbalanced. Comes together with time. Apple, minerality, lemon and seabreze. Complexity picks up. Interesting bottle but doesn’t really live up to its price point. Might need a little more time.
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At the end of a long evening. Brief impressions only. Nice saffron component, green, fresh with lots of acidity and quite astringent. Rather simple wine and not that balanced. 90- points here. Can it improve further? I don’t see it.
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Part of an unexpected Chablis mini-vertical. Conditions not ideal with bottles already open a while and kept at room temperature. Bitter spices and unripe quince type of fruit. Slight imbalance on the palate with unwelcome levels of acidity.
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Pale lemon colour. Lemon citrus zest, white flowers, talc. Fruits appear to have faded, acidity remains ok, rather muted flavours. Not developed really, light lemon curd and zest, gentle minerality. Drinks well but not overly impressive.
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Decanted for one hour, with no further development during the meal. The nose revealed lemon notes and a touch of honey. On the palate, the apple notes were light, with strong lemon crème and some honey. The acidity was medium plus, but the weight was not up to other vintages. Should I have decanted for longer (as FCLARITY did), or is it just the vintage (as JERHARDT and RLOVE noted)??
From an excellent looking bottle, this wine had a yellow center and clear rims. After 6+ hours of air, this wine showed attractive citrus, limestone, pear, and apple.
In the mouth, this wine was ripe, crisp, and had lovely balance. There was enough fruit and glycerin currently to hide the firm acidity for a few hours. Then after about 7 hours in the decanter the wine hit another level. The finish became long and complex.
While this wine still seemed a bit tight, it certainly appears to be on track for positive future development. This was pretty fun now with extended aeration (7+ hours) and I expect it will add a point or so with another 10 years in the cellar. Impressive given this was not a great year.
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Just never been a huge fan of the Raveneau '03s. Not that they are ripe or overdone, but rather, I just don't think they show the depth and complexity of better years. Still a good wine, but others I would much rather have.
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Bright yellow. A mature nose, with apple, honey, and mushroom notes. Honey and a nutty minerality in the mouth. Round and softened with age, this has lost some of the nervy edge I would have loved in its youth, but that Raveneau honey is delicious. Lacks the length of the best vintages. Good for several more years.
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Bright yellow in colour with a darker, slightly golden rim. The impressive nose is per perfumed with a strong floral character, notes of red apples, yellow stone fruit, smoke and wet stones - intriguing and complex. On the palate well balanced, quite soft at first with good acidity. Slowly intensifying, showing mineral and lime fruit notes and great vibrancy. The finish is superb and very persistent. Elegant and very fine. Drink or hold. 92-94
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HDH Raveneau Tasting (MK Restaurant - Chicago, IL): A real surprise for me. Incredibly balanced, edgy, layered chablis. Wonderful aromas of the salty, mushroomy, citrusy notes that you come to expect. Certainly has the vintages plushness, but what acidity! Tons of cut and mouth watering acidity. A real beauty.
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One of the all time great producers of white burgundy (including the Cote d Or)has done a fantastic job here. Bought cheaply ($60) due to lack of interest in the vintage especially for white. Would happily buy this again and is very good value. A ten year old grand cru from in my opinion the best of Raveneau's Grand cru's this did not disappoint. Has a wonderful salty saline thing going on and shows a touch of richness which makes it very enjoyable. Has the minerality too. This is drinking beautifully now and may not have the length ( or flair) of the better vintages but a great wine still worthy of the pedigree.
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Surprisingly restrain for the vintage, a classic Raveneau profile of saline, limestone, lemon oil, white flowers and beeswax. Oily yet precise palate, lots of mineral and bright acidity. There is a bit of wet sox/possible TCA that prevents the wine from being perfectly pure. Very precise and fresh. I brought another bottle to a friendly gathering a couple days later and the TCA like note showed once again. Perhaps a bad batch? Still this bottle is quite enjoyable where the other bottle was lean and too dirty.
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Mostly Baroli gathering at Bluegrass (Bluegrass restaurant, Baltimore): The second bottle in three days from my cellar, wet sox/TCA note is a bit more noticeable here but not corked. Muted and lean. I hope my remaining bottles will show better as all the qualities for a great GC Chablis is there.
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A bummer. Nice color is the only good thought I am going to come up with here. Good, solid Chardonnay for sure and a bargain at $20. Too bad that wasn't the price. Nothing distinctive, no depth...just there. A disappointment for sure. (83)
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Again, this was a wine purchased at a restaurant and I was not able to give it enough air time. It improved dramatically in the 1.5 hours it was open. Prior to that time it was pretty watery, and if allowed to continue breathing, I am sure it would have continued to get better. The nose was classic Chablis with oyster shells, citrus, and white stone.
In the mouth the wine was light and yet rich with nice acidity. The arrival of the fish course certainly helped it to shine. I think this is another data point arguing that there are no bad Raveneau vintages; they are only a bit different from the others. While drinkable now with extended aeration, this wine should improve in the bottle for 10+ years.
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Raveneau and Bea @ Dan's (Palo Alto, CA): This seems to be at a wonderful drinking phase. Loads of "fat", as one might expect from the vintage, but there is good buffering oyster-shell tinged acidity. Spearamint, peach and citrus oils cling to the plate. Open for business and delicious.
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Raveneau Montee de Tonnerre retrospective (Dan's place, Palo Alto, CA): Marco and gang Raveneau-a-thon – A generous "pre wine" for a flight of Montees. Wow, absolutely seamless and gorgeous Raveneau. Had more nuance than the Montees, absolutely spectacularly spicy and elegant at the same time. Stone fruit, white truffle oil, white chocolate, white powdery jasmine flowers. Wow.
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This wine was opened and poured. It showed a seamless, nuanced bouquet and palate from first sip to finish. This wine is currently in an optimal drinking window. It shows complex aromatics of lemon, mint, oyster shell, minerals and chalk. The color is a light yellow that is correct for its age. The medium bodied palate shows amazing length and balance. This is a wine that will most likely drink its best now over the next few years.
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At Marche on New Year's Eve. Tight as nails. Given the vintage, I expected this might be rounder and more approachable than it was. Very well structured with hints of what it should be (or become). Several years are definitely required for this to have a chance. Questionable QPR to me at this point.
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7/7/2021 - LB88 wrote: 93 Points
Started fresh zesty limey, then evolved into a more rounded and rich stew of apricots and peaches, finally became toasted pineapples. Superb but could be a little longer.
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7/2/2021 - dbkitc wrote: 92 Points
Way better than the previous bottle yet nothing to dream about. What it had was a wonderful ocean feel - minerals, oyster shells. Mature for sure yet maintaining verve and acidity. Some oak notes. Complex interesting and a nice surprise compared to previous bottles. (92)
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10/20/2019 - danckie Likes this wine: 92 Points
Way better then the previous bottle. Great acidity, with Meyer lemons and some mineral notes. Gained some weight along the way. Most enjoyable.
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8/21/2019 - Kim Gerner wrote: 80 Points
Raveneau, Zind Humbrecht etc - Wine tasting dinner (Erik Sørensen, Søllerød Kro): Beginning premox or just too old. Heavy caramel. However not completely dead.
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7/18/2019 - danckie Likes this wine: 91 Points
this needs loads of air. Decanted for 4 hours. And the wine still needs time after that. Not the best vintage. Starts of quite bitter, quinine. Complexity is there but some what unbalanced. Comes together with time. Apple, minerality, lemon and seabreze. Complexity picks up. Interesting bottle but doesn’t really live up to its price point. Might need a little more time.
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7/5/2019 - Cailles wrote: 90 Points
At the end of a long evening. Brief impressions only. Nice saffron component, green, fresh with lots of acidity and quite astringent. Rather simple wine and not that balanced. 90- points here. Can it improve further? I don’t see it.
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7/4/2019 - sirpat00 wrote: 90 Points
Part of an unexpected Chablis mini-vertical. Conditions not ideal with bottles already open a while and kept at room temperature. Bitter spices and unripe quince type of fruit. Slight imbalance on the palate with unwelcome levels of acidity.
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4/18/2019 - Vini Ciclismo Likes this wine: 89 Points
Pale lemon colour.
Lemon citrus zest, white flowers, talc.
Fruits appear to have faded, acidity remains ok, rather muted flavours. Not developed really, light lemon curd and zest, gentle minerality. Drinks well but not overly impressive.
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4/25/2018 - VlgJeff wrote: 91 Points
Decanted for one hour, with no further development during the meal. The nose revealed lemon notes and a touch of honey. On the palate, the apple notes were light, with strong lemon crème and some honey. The acidity was medium plus, but the weight was not up to other vintages. Should I have decanted for longer (as FCLARITY did), or is it just the vintage (as JERHARDT and RLOVE noted)??
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5/28/2017 - fclarity wrote: 94 Points
From an excellent looking bottle, this wine had a yellow center and clear rims. After 6+ hours of air, this wine showed attractive citrus, limestone, pear, and apple.
In the mouth, this wine was ripe, crisp, and had lovely balance. There was enough fruit and glycerin currently to hide the firm acidity for a few hours. Then after about 7 hours in the decanter the wine hit another level. The finish became long and complex.
While this wine still seemed a bit tight, it certainly appears to be on track for positive future development. This was pretty fun now with extended aeration (7+ hours) and I expect it will add a point or so with another 10 years in the cellar. Impressive given this was not a great year.
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10/28/2016 - Alex G. wrote:
Served blind, lots of dry extract, polished, with air unfortunately some TCA starts to emerge.
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7/27/2016 - fcxj wrote: 90 Points
Surprisingly fatty.
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10/22/2015 - jerhardt wrote: 90 Points
Just never been a huge fan of the Raveneau '03s. Not that they are ripe or overdone, but rather, I just don't think they show the depth and complexity of better years. Still a good wine, but others I would much rather have.
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9/17/2015 - rlove wrote: 91 Points
Bright yellow. A mature nose, with apple, honey, and mushroom notes. Honey and a nutty minerality in the mouth. Round and softened with age, this has lost some of the nervy edge I would have loved in its youth, but that Raveneau honey is delicious. Lacks the length of the best vintages. Good for several more years.
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6/11/2015 - rossi.wine wrote: 93 Points
Bright yellow in colour with a darker, slightly golden rim. The impressive nose is per perfumed with a strong floral character, notes of red apples, yellow stone fruit, smoke and wet stones - intriguing and complex. On the palate well balanced, quite soft at first with good acidity. Slowly intensifying, showing mineral and lime fruit notes and great vibrancy. The finish is superb and very persistent. Elegant and very fine. Drink or hold. 92-94
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12/8/2014 - jhngo Likes this wine: 90 Points
Waxy slightly spicy nose. In the mouth it's very short abrupt slightly bitter. Very backwards.
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10/25/2013 - Burgundy Al wrote: 90 Points
Celebrated Chablis of François Raveneau (MK Restaurant - Chicago IL): Tasting. A very good 2003 with mature apple and lemon, some earth hints, good minerality and a softened, rounded edge. Moderate length and concentration. good now.
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10/25/2013 - tooch wrote: 93 Points
HDH Raveneau Tasting (MK Restaurant - Chicago, IL): A real surprise for me. Incredibly balanced, edgy, layered chablis. Wonderful aromas of the salty, mushroomy, citrusy notes that you come to expect. Certainly has the vintages plushness, but what acidity! Tons of cut and mouth watering acidity. A real beauty.
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2/25/2013 - -E- wrote: 92 Points
Winemaker's dinner: Raveneau & Mugnier (Onda Mezzanine, Oslo): Flott nese med mild mandarin, fint vaniljesukker, sitrus og voks. Åpen og bløt, men fokusert frukt. Mild, frisk syre. Kremet struktur med svak sødme. Lang ettersmak.
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11/2/2012 - AJ72 wrote: 92 Points
One of the all time great producers of white burgundy (including the Cote d Or)has done a fantastic job here. Bought cheaply ($60) due to lack of interest in the vintage especially for white. Would happily buy this again and is very good value. A ten year old grand cru from in my opinion the best of Raveneau's Grand cru's this did not disappoint. Has a wonderful salty saline thing going on and shows a touch of richness which makes it very enjoyable. Has the minerality too. This is drinking beautifully now and may not have the length ( or flair) of the better vintages but a great wine still worthy of the pedigree.
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9/10/2012 - dcwino wrote: 93 Points
Surprisingly restrain for the vintage, a classic Raveneau profile of saline, limestone, lemon oil, white flowers and beeswax. Oily yet precise palate, lots of mineral and bright acidity. There is a bit of wet sox/possible TCA that prevents the wine from being perfectly pure. Very precise and fresh. I brought another bottle to a friendly gathering a couple days later and the TCA like note showed once again. Perhaps a bad batch? Still this bottle is quite enjoyable where the other bottle was lean and too dirty.
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9/7/2012 - dcwino wrote: 87 Points
Mostly Baroli gathering at Bluegrass (Bluegrass restaurant, Baltimore): The second bottle in three days from my cellar, wet sox/TCA note is a bit more noticeable here but not corked. Muted and lean. I hope my remaining bottles will show better as all the qualities for a great GC Chablis is there.
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8/1/2011 - dbkitc wrote: 83 Points
A bummer. Nice color is the only good thought I am going to come up with here. Good, solid Chardonnay for sure and a bargain at $20. Too bad that wasn't the price. Nothing distinctive, no depth...just there. A disappointment for sure. (83)
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1/1/2011 - fclarity wrote: 91 Points
Again, this was a wine purchased at a restaurant and I was not able to give it enough air time. It improved dramatically in the 1.5 hours it was open. Prior to that time it was pretty watery, and if allowed to continue breathing, I am sure it would have continued to get better. The nose was classic Chablis with oyster shells, citrus, and white stone.
In the mouth the wine was light and yet rich with nice acidity. The arrival of the fish course certainly helped it to shine. I think this is another data point arguing that there are no bad Raveneau vintages; they are only a bit different from the others. While drinkable now with extended aeration, this wine should improve in the bottle for 10+ years.
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6/17/2010 - Machiavelli wrote:
Best of the flight, wickedly complex wine, with all manner of cool fruits and minerals, lush mid-palate and long finish.
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12/12/2009 - Vini Ciclismo Likes this wine: 96 Points
Richly fruited, perhaps not classic but a totally gorgeous drink nevertheless.
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12/1/2009 - Harrypotter wrote:
Aromatically - beautiful waxy pear aromas, apple. On the palate sweet white floral flavors with great length, density, and purity. 95?
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6/30/2009 - FakeAccount wrote: 92 Points
A bit hollow and lacking in intensity and depth compared to other vintages.
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6/26/2009 - mdefreitas wrote: 96 Points
Raveneau and Bea @ Dan's (Palo Alto, CA): This seems to be at a wonderful drinking phase. Loads of "fat", as one might expect from the vintage, but there is good buffering oyster-shell tinged acidity. Spearamint, peach and citrus oils cling to the plate. Open for business and delicious.
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6/26/2009 - danstrings wrote: 94 Points
Raveneau Montee de Tonnerre retrospective (Dan's place, Palo Alto, CA): Marco and gang Raveneau-a-thon – A generous "pre wine" for a flight of Montees. Wow, absolutely seamless and gorgeous Raveneau. Had more nuance than the Montees, absolutely spectacularly spicy and elegant at the same time. Stone fruit, white truffle oil, white chocolate, white powdery jasmine flowers. Wow.
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6/26/2009 - sehill wrote: 95 Points
This wine was opened and poured. It showed a seamless, nuanced bouquet and palate from first sip to finish. This wine is currently in an optimal drinking window. It shows complex aromatics of lemon, mint, oyster shell, minerals and chalk. The color is a light yellow that is correct for its age. The medium bodied palate shows amazing length and balance. This is a wine that will most likely drink its best now over the next few years.
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6/8/2008 - FakeAccount wrote: 92 Points
Fairly tight, but showing minerals and crushed rock on the nose. Needs a little more time to come around.
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1/1/2007 - jerhardt wrote: 91 Points
At Marche on New Year's Eve. Tight as nails. Given the vintage, I expected this might be rounder and more approachable than it was. Very well structured with hints of what it should be (or become). Several years are definitely required for this to have a chance. Questionable QPR to me at this point.
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