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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 24 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 9/17/2023 & rated 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. (957 views) | | | Tasted by Nanda on 9/17/2023 & rated 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. (412 views) | | | Tasted by llink on 9/2/2021 & rated 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. (1440 views) | | | Tasted by tinybubbles on 5/24/2019 & rated 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 (1950 views) | | | Tasted by retired_and_roving on 9/27/2018 & rated 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. (2536 views) | | | Tasted by Redrunners on 9/27/2018 & rated 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. (1996 views) | | | Tasted by rocknroller on 3/28/2018 & rated 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. (2474 views) | | | Tasted by Le Gaulois on 12/2/2016 & rated 94 points: Un Chablis d'exception qui n'est pas un chablis finalement, c'est rond, c'est gras ... à venir... trop bon.. (1984 views) | | | Tasted by drwine2001 on 11/26/2014: 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. (2475 views) | | | Tasted by rnellans on 12/19/2012 & rated 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. (3210 views) | | | Tasted by -E- on 5/24/2012 & rated 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. (3486 views) | | | Tasted by Rupert on 4/30/2012: 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 (4155 views) | | | Tasted by CamWheeler on 12/20/2011 & rated 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. (3427 views) | | | Tasted by fizz on 12/11/2011 & rated 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. (2691 views) | | | Tasted by drwine2001 on 8/30/2011: 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. (2459 views) | | | Tasted by reichken on 8/28/2011 & rated 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 (2372 views) | | | Tasted by reichken on 8/14/2011 & rated 89 points: yellow color, bottle was a bit flat, never really came together (2115 views) | | | Tasted by cct on 4/26/2010 & rated 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. (2481 views) | | | Tasted by fizz on 3/25/2010 & rated 93 points: Delicate lemon and minerals here that just grows in the glass over 2-3 hours. Wonderful stuff. (2619 views) | | | Tasted by reichken on 6/23/2009 & rated 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 (2622 views) | | | Tasted by rjonwine@gmail.com on 6/19/2009 & rated 93 points: Richard and Sandy's Round Robin Dinner (Chablis, Tignanellos, Musars and '89 Bordeaux) (Chez TJ, Mountain View, California): Light canary yellow color; sulfur, mineral nose initially, opens to a lovely bright lemon, citrus and mineral nose; tasty, tart, mineral palate with high acidity; medium-plus finish 93+ pts. (3059 views) | | | Tasted by drwine2001 on 7/26/2008: 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. (2670 views) | | | Tasted by CSteefel on 4/28/2005: 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. (4165 views) | | | Tasted by jfloren on 4/28/2005: 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) (4655 views) |
| By Richard Jennings
RJonWine.com (6/19/2009)
(François Raveneau Chablis 1er Cru Chapelot) Light canary yellow color; sulfur, mineral nose initially, opens to a lovely bright lemon, citrus and mineral nose; tasty, tart, mineral palate with high acidity; medium-plus finish 93+ pts. 93 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| François Raveneau Producer WebsiteChardonnay The Chardonnay GrapeChapelot On weinlagen-infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy 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
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Chablis Chablis (Fédération de Défense de l'Appellation Chablis) | Chablis (Burgundy Wines)
2014 Vintage Notes:
"... 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 ... the texture is natural and 'of the vintage' not 'of the winemaker' .... Like Sancerre or the Loire in general, 2014 in Chablis is one of those rare years with extract and transparency. It appears to be a vintage for the "neoclassic" ages and those of us intent on cellaring the most terroir-driven (but still powerful) examples of vineyard, site-place and varietal will want to invest (heavily) in the magnetic and electric 2014's." - Jon Rimmerman
2018 Vintage Notes:
"There’s not that razor sharp Chablis acidity in 2018,” says Patrick Piuze. “But there is good definition of place. The dry conditions drove vines to drink deeper down in the soil profile."
https://weinlagen-info.de/#bereich_id=58 Single vineyards on weinlagen-info James Suckling |
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