Wow, how gorgeously mature yet so powerful and fresh. The green apple fruit is still present and round, with a powerful mineral undercurrent, culminating in a long mineral, citrus finish. Unbelievably powerful and seamless.
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Decanted for 1 hour. Full yellow color. Lemon, iodine and light sea brine on the nose. The palate is on point, crisp, light and lemon infused with a bit of sweetness and a spicy drying element on the finish. Not a lot of complexity, but the balance between acidity and sweetness is perfect. Really good.
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Had this at the Charleston off-line for Burgundy night.
This was part of the first Burgundy flight of the night, served along side the 2005 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos
This was a few years older than the Dauvissat and had a darker, richer color . Another beautiful wine with complex flavors of lemon, orange peel, vanilla, saline and chalk. Another choice that worked well with seafood.
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Charleston Offlineorama IV; 9/27/2018-10/1/2018 (Charleston, NC (various locations)): 2nd flight of wines at Burg Thurs Dinner - served alongside '05 Dauvissat Les Clos. The color on the Raveneau is a much deeper golden yellow. On the nose here I am getting golden apple. On the palate the fruit (golden apples again) is a bit richer here in comparison with the Dauvissat but nicely balanced with lemony acidity and minerality. Medium finish. Also pairs very well with the scallop dish.
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Some Great Whites at Octo Fish Bar (Octo Fish Bar, St. Paul, MN): Light gold color. Drank 1+ glass over 2 hours. Dan's bottle and a cuvee I've never had before. My first note says: "this rocks", so true. This too is so earthy, it just feels like a scene from Splash, and you're rolling around in the ocean with Daryl Hannah taking in the natural beauty and ocean aromas - there could be worse things J. But the star is the incredible minerality, powerful, focused, and crystallinne on both the nose and palate. This simply gorgeous, lemon, lemon oil, with an oily texture that is near full bodied, yet still so bright and with even a hint of matchstick as well. Captivating for sure. Wow, super stuff. 95pts.
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Full yellow color. The first scent is one of truffles, but then it is incredibly fresh and amazingly complex with saline and iodine notes, crystallized orange peel, and even some vanilla bean. Hallmark Raveneau texture, perfectly ripe citrus fruit, and then vibrant acidity and a scintillating stony finish. Oddly enough, I've tried this at 3 year intervals since 2005. In both 2008 and 2011, the Chapelot seemed very atypical for Chablis. Not tonight, though. Exciting, beautifully balanced Chablis that reminded me of how perfect the sugar/acid tension potentially can be in 2002. Fabulous bottle.
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Initially I got some oak on the nose, but this seemed to resolve with time in the glass. Certainly much richer than the 04 Dauvissat Forest. Plenty of fruit. More density and extract. Nice length...my favorite of the 4 wines served.
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Fantastisk, moden og sødmefull nese av nektarin, sitronskall (nesten bakt, som i biscotti), honning og noe vanilje. Svakt, svakt hint av røk. Silkebløt, smidig og glatt frukt. Rik, intens, fet og sødmefull, men klokkeklar. Utsøkt, poengtert syre med en fantastisk brodd i avslutningen. Flott lengde. Fantastisk vin! Trengte litt luft, men drikker himmelsk nå. Passer til ost.
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Christmas Lunch (Golden Century, Sydney): Tight nose, mineral driven and very restrained. The palate is lovely, focused with a streak of richness. Long and very classy.
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Another super bottle. Just so well poised. Elegant yet gentle intense flavours infused with minerals and stone fruit. The mouth feel is exquisite. Delicious.
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Random Burgundies (Nopa, San Francisco): Light yellow, almost exactly the same color as the Dauvissat of the same year. Lactic, anise aromatics-quite fascinating. Rich, creamy and long, clear imprint of the wood. More impressive framing your expectation as white Burgundy rather than Chablis.
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yellow green color, youthful clean appearance. nose of gunsmoke and lemons. great balance of acidity citrus and a touch of smooth. like a great key lime pie
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Cleaner and fresher than the 01 Valmur. Les dense but overall a more complete wine. Plenty of wood, but it adds rather than subtracts from the whole. Great depth and an almost jewel like transparency. Very stoy/ flinty and precise fruit/mineral balance. Like drinking crystal if that makes any sense at all. Wonderful texture focus and freshness. Lovely stuff at mid to early peak. 93 pts.
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Sunny Lunch in Hampsted- a beautiful light yellow with green hue ( i love this color on chablis and some other younger whites) on the nose some sulfur , which blew off, some minerality and citrus. at first taste the wine was nice and light on the mouth but quite straight, some lemony citrus, really lovely, and it got better and better, filling out a bit as lunch went on. last glass was better than first. this wine has many years left in it
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Looking back at the only other notes on this wine (from a dinner 3 years ago that I attended), both tasters noted something "un-Chablis like" about this wine. If I hadn't had the whole langorous afternoon today to follow it, I would have been left with the same impression. Again, as described then, straw yellow with some remaining green. For 3 hours it was very tasty but showed little sense of place, with some wood showing, honey, vanilla bean, lemon oil, and an atypically glyceral feel for Chablis. Any sense of sea spray was buried deep in the background, and the wine spoke more of the richness of '02 than anything else. A couple of hours later after another stint in the refrigerator, a remarkable change of course; it was leaner, led with salinity, had brisker acidity, and developed an earthy finish. This seemed more like involution than evolution, stripping itself of any baby fat and transforming into recognizable Chablis over a matter of hours. One thing this is definitely not is too old. A puzzle but a very, very pleasant one at that, and it certainly provided a lot of entertainment and food for thought over the course of the day.
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Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): Straw yellow in color, this wine initially showed almost nothing on the nose, despite having been double decanted by Joe Floren at noon. With time in the glass, however, the wine began to evolve nicely, with distinct oak notes showing up prominently with time. Most tasters thought this was an “un-Chablis like” wine, but still quite attractive in its excellent balance of acidity, pure fruit, and very suave tannins. Despite the apparent absence of those characteristic mineral notes, this was still a wine showing beautiful delineation and delicacy, giving it perhaps the most feminine character of any of the wines of the flight.
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Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Petrol notes on the nose, at first off-putting then intriguing as they blew off and melded with the restrained fruit. Austere and rich at the same time, with ripe yet focused fruit that builds and builds and a fine finish. We gave this one a lot of air but what it really needs is time. This will be great. The most popular wine of this very strong flight by a nose and also my favorite, just before the Cote de Bouguerots. Many agreed that this like the other Raveneaus has a unique quality that sets it apart from classic chablis. (5 votes for 1st, 6 votes for 2d)
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9/17/2023 - Nanda wrote: 95 Points
Wow, how gorgeously mature yet so powerful and fresh. The green apple fruit is still present and round, with a powerful mineral undercurrent, culminating in a long mineral, citrus finish. Unbelievably powerful and seamless.
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9/17/2023 - Burgundy Al wrote: 94 Points
Pausing for the Cause Fundraiser and Dinner (Obelix - Chicago IL): Small glass, what a treat. Lots of lemon, ranging from fresh to custard with an intense richness and brightness.
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9/2/2021 - llink wrote: 92 Points
Decanted for 1 hour. Full yellow color. Lemon, iodine and light sea brine on the nose. The palate is on point, crisp, light and lemon infused with a bit of sweetness and a spicy drying element on the finish. Not a lot of complexity, but the balance between acidity and sweetness is perfect. Really good.
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5/24/2019 - tinybubbles Likes this wine: 92 Points
Solid, but a bit more linear and without the complexity of other '02 Raveneau premier crus. Some rocky and saline notes on the finish. 92-93
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9/27/2018 - Redrunners Likes this wine: 93 Points
Had this at the Charleston off-line for Burgundy night.
This was part of the first Burgundy flight of the night, served along side the 2005 Vincent Dauvissat (René & Vincent) Chablis Grand Cru Les Clos
This was a few years older than the Dauvissat and had a darker, richer color . Another beautiful wine with complex flavors of lemon, orange peel, vanilla, saline and chalk. Another choice that worked well with seafood.
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9/27/2018 - retired_and_roving Likes this wine: 93 Points
Charleston Offlineorama IV; 9/27/2018-10/1/2018 (Charleston, NC (various locations)): 2nd flight of wines at Burg Thurs Dinner - served alongside '05 Dauvissat Les Clos. The color on the Raveneau is a much deeper golden yellow. On the nose here I am getting golden apple. On the palate the fruit (golden apples again) is a bit richer here in comparison with the Dauvissat but nicely balanced with lemony acidity and minerality. Medium finish. Also pairs very well with the scallop dish.
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3/28/2018 - rocknroller wrote: 95 Points
Some Great Whites at Octo Fish Bar (Octo Fish Bar, St. Paul, MN): Light gold color. Drank 1+ glass over 2 hours. Dan's bottle and a cuvee I've never had before. My first note says: "this rocks", so true. This too is so earthy, it just feels like a scene from Splash, and you're rolling around in the ocean with Daryl Hannah taking in the natural beauty and ocean aromas - there could be worse things J. But the star is the incredible minerality, powerful, focused, and crystallinne on both the nose and palate. This simply gorgeous, lemon, lemon oil, with an oily texture that is near full bodied, yet still so bright and with even a hint of matchstick as well. Captivating for sure. Wow, super stuff. 95pts.
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12/2/2016 - Le Gaulois Likes this wine: 94 Points
Un Chablis d'exception qui n'est pas un chablis finalement, c'est rond, c'est gras ... à venir... trop bon..
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11/26/2014 - drwine2001 wrote:
Full yellow color. The first scent is one of truffles, but then it is incredibly fresh and amazingly complex with saline and iodine notes, crystallized orange peel, and even some vanilla bean. Hallmark Raveneau texture, perfectly ripe citrus fruit, and then vibrant acidity and a scintillating stony finish. Oddly enough, I've tried this at 3 year intervals since 2005. In both 2008 and 2011, the Chapelot seemed very atypical for Chablis. Not tonight, though. Exciting, beautifully balanced Chablis that reminded me of how perfect the sugar/acid tension potentially can be in 2002. Fabulous bottle.
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12/19/2012 - rnellans wrote: 93 Points
Initially I got some oak on the nose, but this seemed to resolve with time in the glass. Certainly much richer than the 04 Dauvissat Forest. Plenty of fruit. More density and extract. Nice length...my favorite of the 4 wines served.
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5/24/2012 - -E- wrote: 95 Points
Fantastisk, moden og sødmefull nese av nektarin, sitronskall (nesten bakt, som i biscotti), honning og noe vanilje. Svakt, svakt hint av røk. Silkebløt, smidig og glatt frukt. Rik, intens, fet og sødmefull, men klokkeklar. Utsøkt, poengtert syre med en fantastisk brodd i avslutningen. Flott lengde. Fantastisk vin! Trengte litt luft, men drikker himmelsk nå. Passer til ost.
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4/30/2012 - Rupert wrote:
Ray Walker visits London (Chez Bruce, Wandsworth, London): Wet wool nose, wet wool palate, some powdery minerals - ok if you like wet wool, but I don't
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12/20/2011 - CamWheeler wrote: 92 Points
Christmas Lunch (Golden Century, Sydney): Tight nose, mineral driven and very restrained. The palate is lovely, focused with a streak of richness. Long and very classy.
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12/11/2011 - fizz wrote: 94 Points
Another super bottle. Just so well poised. Elegant yet gentle intense flavours infused with minerals and stone fruit. The mouth feel is exquisite. Delicious.
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8/30/2011 - drwine2001 wrote:
Random Burgundies (Nopa, San Francisco): Light yellow, almost exactly the same color as the Dauvissat of the same year. Lactic, anise aromatics-quite fascinating. Rich, creamy and long, clear imprint of the wood. More impressive framing your expectation as white Burgundy rather than Chablis.
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8/28/2011 - reichken wrote: 93 Points
yellow green color, youthful clean appearance. nose of gunsmoke and lemons. great balance of acidity citrus and a touch of smooth. like a great key lime pie
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8/14/2011 - reichken wrote: 89 Points
yellow color, bottle was a bit flat, never really came together
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4/26/2010 - cct wrote: 93 Points
Cleaner and fresher than the 01 Valmur. Les dense but overall a more complete wine. Plenty of wood, but it adds rather than subtracts from the whole. Great depth and an almost jewel like transparency. Very stoy/ flinty and precise fruit/mineral balance. Like drinking crystal if that makes any sense at all. Wonderful texture focus and freshness. Lovely stuff at mid to early peak. 93 pts.
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3/25/2010 - fizz wrote: 93 Points
Delicate lemon and minerals here that just grows in the glass over 2-3 hours. Wonderful stuff.
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6/23/2009 - reichken wrote: 93 Points
Sunny Lunch in Hampsted- a beautiful light yellow with green hue ( i love this color on chablis and some other younger whites) on the nose some sulfur , which blew off, some minerality and citrus. at first taste the wine was nice and light on the mouth but quite straight, some lemony citrus, really lovely, and it got better and better, filling out a bit as lunch went on. last glass was better than first. this wine has many years left in it
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7/26/2008 - drwine2001 wrote:
Looking back at the only other notes on this wine (from a dinner 3 years ago that I attended), both tasters noted something "un-Chablis like" about this wine. If I hadn't had the whole langorous afternoon today to follow it, I would have been left with the same impression. Again, as described then, straw yellow with some remaining green. For 3 hours it was very tasty but showed little sense of place, with some wood showing, honey, vanilla bean, lemon oil, and an atypically glyceral feel for Chablis. Any sense of sea spray was buried deep in the background, and the wine spoke more of the richness of '02 than anything else. A couple of hours later after another stint in the refrigerator, a remarkable change of course; it was leaner, led with salinity, had brisker acidity, and developed an earthy finish. This seemed more like involution than evolution, stripping itself of any baby fat and transforming into recognizable Chablis over a matter of hours. One thing this is definitely not is too old. A puzzle but a very, very pleasant one at that, and it certainly provided a lot of entertainment and food for thought over the course of the day.
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4/28/2005 - CSteefel wrote:
Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): Straw yellow in color, this wine initially showed almost nothing on the nose, despite having been double decanted by Joe Floren at noon. With time in the glass, however, the wine began to evolve nicely, with distinct oak notes showing up prominently with time. Most tasters thought this was an “un-Chablis like” wine, but still quite attractive in its excellent balance of acidity, pure fruit, and very suave tannins. Despite the apparent absence of those characteristic mineral notes, this was still a wine showing beautiful delineation and delicacy, giving it perhaps the most feminine character of any of the wines of the flight.
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4/28/2005 - jfloren wrote:
Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Petrol notes on the nose, at first off-putting then intriguing as they blew off and melded with the restrained fruit. Austere and rich at the same time, with ripe yet focused fruit that builds and builds and a fine finish. We gave this one a lot of air but what it really needs is time. This will be great. The most popular wine of this very strong flight by a nose and also my favorite, just before the Cote de Bouguerots. Many agreed that this like the other Raveneaus has a unique quality that sets it apart from classic chablis. (5 votes for 1st, 6 votes for 2d)
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