June 22, 2020 - Initially a ton of reduction and funk. Takes 20 mins in glass before that blows off. Once it does tho, it’s a beauty loaded with red apple, pear, seashells, mineral/flint. Palate was again an apple orchard, with brilliant acidity. Age shows through a creaminess that with air becomes a waxiness, that persists into a lingering finish.
June 21, 2020 - Initially super funky note (likely due to the level of sulfur/reduction) almost funky cheesy. Eventually blossomed to pretty flintiness with a backbone of lemon/apple with great acidity and the perfect amount of waxiness with additional air. Awesome bottle!
May 9, 2020 - It took three hours plus to get going. Lemon oil, citrus, seashell and minerals. Wonderful precision and balance. It gained richness in the glass.
September 2, 2017 - Corked
April 18, 2017 - Golden color. Very little on the nose. Palate is consistent with the color. This is oxidized. Honey and toffee with yellow fruit. A little sherried but not undrinkable. Mediocre finish. This is on its last legs.
January 22, 2011 - Light gold color. Not a whole lot on the nose, a faint sense of honey, sea salt and maybe a little matchstick. Very light and elegant, not your typical chablis flavors, with very little acidity to balance. Blind I would have guessed white bordeaux. The honey note carried through on the finish. I liked this a lot initially until we popped the Coche and then it was no contest! I went back to it later and the finish was short, with little remaining fruit. Drink em if you got em.
April 25, 2007 - David's 50th (Canberra, Australia): Honeyed nose, with lemon and sesame over the top of some slightly oxidative characters. The good weight on the palate is spoiled by some heat and some more oxidative characters. Improved slightly to the final score with food, but drink now based on this bottle.
January 1, 2007 - Absolutely delicious aged chablis with pretty chalk, lemon and mineral flavors. It ramps up another notch on the finish with a fabulous intensity of fruit and mineral flavors that are still pinpoint and sharp. Began to fade some after 2 hours so this is quite ready now. Shocking how the Raveneau's basically blew away the other whites on the table.