Dinner in St. Louis (Niche): A sweet and salty wine. The aromatics were pure and crystalline and felt familiar for Raveneau. Its palate was incredibly sweet but still nicely balanced. Had some nice richness to it with solid balance, too. Loved the feeling it gave me.
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definitely needed air, but with time this was gorgeous. tons of marine character with an incredibly sweet lemon throughout the palate. such an exotic wine that was characteristic raveneau. minerality was off the charts too. what a delight!
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HDH Bordeaux Auction; 10/31/2014-11/1/2014 (Chicago, IL): Quite some bottle funk on the nose -- some caramel and other weirdness going on, but I managed to swirl all of that crap away in my small pour. Beneath it all is the Raveneau signature -- restrained citrus and saline. Actually this is uber salty. Delicious. I'm a fan.
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HDH Auction (Tru - Chicago, IL): A touch of butterscotch on the nose at first, but that seemed to blow off revealing a salty, rich, textured Raveneau. Nice length and body, the 2000s seem to be in a great spot right now.
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This started off smelling and tasting like it was oxidized. The longer I let it sat in the glass, the more it began to revert back to the crystalline, citrus monster that it should be. A true shapshifter. After 3 hours, its balanced had restored, the crushed rocky notes emerged, and the lemon tones really fleshed out. Odd start to the wine, but this was very nice.
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Saturday Afternoon at Domaine - featuring Nebbiolo (Domaine Wine Storage - Chicago, IL): Beautiful aromas of limes and salt mixed nicely with sweet lemon notes to produce what was just a beautiful aroma. The palate was smooth and soft with high intensity of citrus flavors. Adrian commented, "this doesn't even taste like chardonnay" and he's right. So much more saline-driven and almost grainy. Like I've said before, drinking Raveneau is like fresh sea water and lemons. Brilliant.
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Saturday Fun at Domaine (Chicago, IL): Very refined nose, with some light flavours of citrus and stone. Palate is reserved and balanced. Slightly chalky texture. Absolutely fabulous.
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Pretty nose of oyster shells, lemons and chalky minerals. Lovely round texture with a buttery element but then the classic crisp Chablis finish kicks in with mouth-watering acidity and fabulous notes of white chalk, oyster bed and complex spices. A perfect combination with the oysters at Maison Premier in Brooklyn. Classic aged Raveneau that is ready now.
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2000 Vintage Great White Burgundy Dinner (Boka - Chicago IL): Single blind in a (mostly) Raveneau 2000 1er flight. Big and ripe fruit to start, with apple and some lemon. Very powerful, still fresh with great minerality and acidity, helping provide good length and textures. Lemon and lime on finish. My wine of the flight, most people's wine of the flight.
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Championship Sunday Wines: Same color as the Dauvissat Forest. Fresher, brighter nose with equal measures of lemon and salinity. Pure, light weight. The tart citrus is reprised on the palate with both a sense of ripeness and excellent finishing stoniness. Sleek and lovely, all it is missing is a bit of cut and intensity to elevate it to the next level. A model of delicacy, though, and this bottle is incredibly young. Unlike the Dauvissat, which showed truffle early on, this displayed some Raveneau hazelnut and waxiness only with some air. I must say that it continued to grow and impress over time.
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Tight and acidic at first but after about an hour it began to show classic lemon and mineral flavors. Quite intense and concentrated and drinking very young for a 10-yr old Chablis. This is classically rendered and has great material for further aging. 92+
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Decanted and poured, this wine showed very well but perhaps not as expressively as a bottle tasted a year ago. This bottle seemed more reticent but still showed outstanding balance and depth. The acidity remains present on the finish and the wine may benefit from another year or two of bottle age. This does remain youthful but shows signs of maturity.
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This wine was decanted and poured. It showed exceptionally well and evolved wonderfully with airing. Unlike a recent 2001 Raveneau Monts Mains, this wine showed classic Raveneau definition, clarity and focus. This wine is still youthful and only hints at maturity. The aromatics show crushed oyster shell, citrus, spice, white truffle, mint and stone notes. The color is a youthful and vibrant light yellow. The medium bodied palate shows outstanding balance and finesse with the acidity providing structure. The wine, during the course of its consumption, shows a multifaceted personality that reveals complexity and nuances with airing. The wine should benefit from another year or two of bottle age and based on this bottle is a at least a few more years from maturity.
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Bistro Elan Julie -- Wow, solid and magical Raveneau yet again. The classic trajectory--cool and steely at first, with some key lime pie, citrus and crushed stone. After about an hour in the glass all that amazing honeyed chamomile, mint and truffle emerges. I am not sure I can differentiate between Raveneau's 1er Cru vineyards, but if they are like this I am sold!
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Just a shade darker than the Dauvissat, but still on the pale side. While it shared many of the vineyard characteristics, it was less citrusy, less fruity in general, and more lactic and creamy. This hardly gives the wine its due since it was a shimmering chameleon that provided constantly changing aspects during the time it was open. What is had over the Dauvissat in texture was mitigated by lower acidity that was ultimately less thrilling than in that wine. Nice development of floral tones and a bit of truffle. Having tried 3 of the Raveneau '00 Premier Crus within the past half year, I would place this somewhere between the Montee de Tonnerre and the Monts Mains, probably closer in quality to the former than the latter, which is to say terrific Premier Cru effort.
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Lunch with Cyn and Sybille at Quattro Palo Alto -- Another beauty, decanted for 2+ hours which is my new "BKM" for these. All the wonderful Raveneau-ness with truffled honey, seashells, hazelnut oil etc. But I am wondering about vineyard differences on Raveneau. I have had three vineyards in the last two weeks and all are beautiful, not sure I can detect a "difference" tho. Hmmm...
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10/30/2020 - Sennma wrote: 93 Points
Classic Raveneau...aging beautifully.
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8/4/2015 - tooch wrote: 92 Points
Dinner in St. Louis (Niche): A sweet and salty wine. The aromatics were pure and crystalline and felt familiar for Raveneau. Its palate was incredibly sweet but still nicely balanced. Had some nice richness to it with solid balance, too. Loved the feeling it gave me.
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3/25/2015 - winequant Likes this wine: 93 Points
Saline, pure, mineral. like drinking seawater. A slight lactic note, which I slightly wished wasn't there. Beautiful wine.
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3/11/2015 - tooch wrote: 93 Points
definitely needed air, but with time this was gorgeous. tons of marine character with an incredibly sweet lemon throughout the palate. such an exotic wine that was characteristic raveneau. minerality was off the charts too. what a delight!
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11/1/2014 - acyso wrote: 93 Points
HDH Bordeaux Auction; 10/31/2014-11/1/2014 (Chicago, IL): Quite some bottle funk on the nose -- some caramel and other weirdness going on, but I managed to swirl all of that crap away in my small pour. Beneath it all is the Raveneau signature -- restrained citrus and saline. Actually this is uber salty. Delicious. I'm a fan.
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11/1/2014 - tooch wrote: 93 Points
HDH Auction (Tru - Chicago, IL): A touch of butterscotch on the nose at first, but that seemed to blow off revealing a salty, rich, textured Raveneau. Nice length and body, the 2000s seem to be in a great spot right now.
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10/25/2014 - tooch wrote: 91 Points
This started off smelling and tasting like it was oxidized. The longer I let it sat in the glass, the more it began to revert back to the crystalline, citrus monster that it should be. A true shapshifter. After 3 hours, its balanced had restored, the crushed rocky notes emerged, and the lemon tones really fleshed out. Odd start to the wine, but this was very nice.
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3/15/2014 - tooch wrote: 94 Points
Saturday Afternoon at Domaine - featuring Nebbiolo (Domaine Wine Storage - Chicago, IL): Beautiful aromas of limes and salt mixed nicely with sweet lemon notes to produce what was just a beautiful aroma. The palate was smooth and soft with high intensity of citrus flavors. Adrian commented, "this doesn't even taste like chardonnay" and he's right. So much more saline-driven and almost grainy. Like I've said before, drinking Raveneau is like fresh sea water and lemons. Brilliant.
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3/15/2014 - acyso wrote: 93 Points
Saturday Fun at Domaine (Chicago, IL): Very refined nose, with some light flavours of citrus and stone. Palate is reserved and balanced. Slightly chalky texture. Absolutely fabulous.
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3/10/2014 - dcwino wrote: 92 Points
Impromtu Dinner with Michael Jessen - 96 Champanges and Red Burgundy Dinner (The Grill Room at Capella Hotel Georgetown): Since the fruit is pretty much in the background now, the oyster shell is the most dominant note. Subtle notes of lemon and honey, oyster shell and limestone. Medium body, noticeable mineral and steel, bright acidity and lovely finish. Quite fresh and succulent. Not a big wine but a classic Reveneau with subtle fruit expression.
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11/17/2012 - dream wrote: 93 Points
Pretty nose of oyster shells, lemons and chalky minerals. Lovely round texture with a buttery element but then the classic crisp Chablis finish kicks in with mouth-watering acidity and fabulous notes of white chalk, oyster bed and complex spices. A perfect combination with the oysters at Maison Premier in Brooklyn. Classic aged Raveneau that is ready now.
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9/24/2012 - Burgundy Al wrote: 92 Points
2000 Vintage Great White Burgundy Dinner (Boka - Chicago IL): Single blind in a (mostly) Raveneau 2000 1er flight. Big and ripe fruit to start, with apple and some lemon. Very powerful, still fresh with great minerality and acidity, helping provide good length and textures. Lemon and lime on finish. My wine of the flight, most people's wine of the flight.
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1/22/2012 - drwine2001 wrote:
Championship Sunday Wines: Same color as the Dauvissat Forest. Fresher, brighter nose with equal measures of lemon and salinity. Pure, light weight. The tart citrus is reprised on the palate with both a sense of ripeness and excellent finishing stoniness. Sleek and lovely, all it is missing is a bit of cut and intensity to elevate it to the next level. A model of delicacy, though, and this bottle is incredibly young. Unlike the Dauvissat, which showed truffle early on, this displayed some Raveneau hazelnut and waxiness only with some air. I must say that it continued to grow and impress over time.
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8/4/2011 - MRichman wrote:
Kiwi-In-My-Future offline (La Fonda del Sol, NYC): Yeasty, broad with citric lemon acid finish.
B
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9/11/2010 - drwine2001 wrote: flawed
Napa Who? Lunch with Non-Indigenous Wines (Yountville, California): Pristinely pale and unredeemably corked.
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8/14/2010 - dream wrote: 92 Points
Tight and acidic at first but after about an hour it began to show classic lemon and mineral flavors. Quite intense and concentrated and drinking very young for a 10-yr old Chablis. This is classically rendered and has great material for further aging. 92+
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6/5/2010 - sehill Likes this wine: 91 Points
Decanted and poured, this wine showed very well but perhaps not as expressively as a bottle tasted a year ago. This bottle seemed more reticent but still showed outstanding balance and depth. The acidity remains present on the finish and the wine may benefit from another year or two of bottle age. This does remain youthful but shows signs of maturity.
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5/2/2010 - 60ouvrees wrote:
This is quite nice though it lacks the complexity and refinement of the Tonnerre from the same vintage.
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6/1/2009 - sehill wrote: 93 Points
This wine was decanted and poured. It showed exceptionally well and evolved wonderfully with airing. Unlike a recent 2001 Raveneau Monts Mains, this wine showed classic Raveneau definition, clarity and focus. This wine is still youthful and only hints at maturity. The aromatics show crushed oyster shell, citrus, spice, white truffle, mint and stone notes. The color is a youthful and vibrant light yellow. The medium bodied palate shows outstanding balance and finesse with the acidity providing structure. The wine, during the course of its consumption, shows a multifaceted personality that reveals complexity and nuances with airing. The wine should benefit from another year or two of bottle age and based on this bottle is a at least a few more years from maturity.
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4/10/2009 - danstrings wrote: 94 Points
Bistro Elan Julie -- Wow, solid and magical Raveneau yet again. The classic trajectory--cool and steely at first, with some key lime pie, citrus and crushed stone. After about an hour in the glass all that amazing honeyed chamomile, mint and truffle emerges. I am not sure I can differentiate between Raveneau's 1er Cru vineyards, but if they are like this I am sold!
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2/12/2009 - drwine2001 wrote:
Just a shade darker than the Dauvissat, but still on the pale side. While it shared many of the vineyard characteristics, it was less citrusy, less fruity in general, and more lactic and creamy. This hardly gives the wine its due since it was a shimmering chameleon that provided constantly changing aspects during the time it was open. What is had over the Dauvissat in texture was mitigated by lower acidity that was ultimately less thrilling than in that wine. Nice development of floral tones and a bit of truffle. Having tried 3 of the Raveneau '00 Premier Crus within the past half year, I would place this somewhere between the Montee de Tonnerre and the Monts Mains, probably closer in quality to the former than the latter, which is to say terrific Premier Cru effort.
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11/1/2008 - danstrings wrote: 93 Points
Lunch with Cyn and Sybille at Quattro Palo Alto -- Another beauty, decanted for 2+ hours which is my new "BKM" for these. All the wonderful Raveneau-ness with truffled honey, seashells, hazelnut oil etc. But I am wondering about vineyard differences on Raveneau. I have had three vineyards in the last two weeks and all are beautiful, not sure I can detect a "difference" tho. Hmmm...
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6/18/2006 - Siggy wrote:
France Trip Part 2 - Northern Rhône; 6/18/2006-6/20/2006: Dinner @ Pic Bistro. Very nice Chablis with zesty lemon and minerals. Crisp and clean. A steal at 50 Euros on the restaurant wine list.
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6/18/2006 - Ben Andersen wrote:
Terrific nose of beeswax, mineral, faint almond, and citrus. More of the same on the palate, with broad texture and nice balance. Very impressive.
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