Tasted blind, this wine had a medium deep yellow center and clear rims. The medium intensity nose was tight at first and eventually revealed apples, oyster shell, honey, and dried apricot notes.
In the mouth, this wine was rich and ripe with lovely balance and great acidity. It had a sauvignon blanc type demeanor.
I have had a lot of variation with this wine and it is unclear as to why. This bottle still tasted quite young and undeveloped. It would have improved with more are or another 5 years in the cellar. The average bottle is probably in the 95 point range.
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From a bottle purchased on release, this wine had a deep yellow center and clear rims. The high- intensity nose blasted honey suckle, marzipan, white stone, and lemon.
In the mouth, this was rich and ripe with huge acidity and outstanding length.
This was clearly of Grand Cru quality. While arguably 95 points, this was perfectly ready and so good, I am going to go 96. There are not a lot of wines more pleasurable than a perfectly stored bottle of this 1990. Enjoy!
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While an experienced Raveneau taster believed that the wine was advanced due to the darker colour and the muted nose, it tasted fine to me. Initially fat and oily but it bursted out with corn, coffee beans, marpizan, and grilled nuts while emerging acidity flowed through. Good complexity and depth with the precise amount of secondary note for my palate. It really took a few hours of air to come around.
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It took a good 2 hours for the wine to flesh out its full potential. Hazelnut, peach, corn and coffee beans. The acidity bursted out with more time in the glass. Still fresh and vibrant. Drank like an aged Chevalier Montrachet.
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From a bottle purchased on release, this wine had a deep yellow center and clear rims. There was quite a bit of sediment in the bottle which is something I love to see. The high- intensity nose put forth pear, lemon, almond paste, honey, and white stone.
In the mouth, this wine was rich and ripe in the attack but finished with a huge wall of acidity. The finish hung around forever. It was best after 5 hours of air.
This bottle was just coming into the zone (unlike other bottles I have had) and was fantastic. It was clearly of Grand Gru quality.
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Tasted blind, this wine had a deep yellow center and clear rims. The medium intensity nose emanated apples, macaroons, pears, lemons, and white stone.
In the mouth, this wine got better and better in the glass. It did not start showing the trademark Raveneau honey note until about 40 minutes into the tasting despite being open for a couple hours prior. It was quite ripe and rich with nice acidity and excellent length.
This bottle must have been in excellent shape because it was getting better after 5 hours of air. While some might claim this wine is a bit exotic for a Chablis, it would be hard to argue against its charms as a wine. Drink in the next 5-10 years with substantial air.
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From a bottle purchased on release, this wine had a bright yellow center and clear rims. The medium+ intensity emanated honeysuckle flowers, marzipan, lemons, and white stone. The flavor intensity got better and better with air.
In the mouth, this wine was very good but a bit watery at first. It was very well balanced and classic Raveneau from the start. However, as with the nose, it improved with air. After 5+ hours the favor impact and intensity were impressive. The balance was perfect and the length was excellent.
This bottle was top notch and very close to Grand Cru level quality. While drinking now, this bottle would have lasted a decade.
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Acker Merrall Pre-Auction Tasting (Le Cirque - New York NY): Tasting, brief note. Starts off ripe and almost tropical, very "1990" but not particularly "Chablis," but the power and richness beginning transforms into a minerally finish that is more elegant and classic. Well stored bottles, such as this one, should easily drink well for another decade.
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First bottle advanced. Second was elegant, pure Chablis. Minerals, body, nutty, and that soft texture of older Chablis. Drink these now. Held its own over 1+ hour open as any good wine should. Really top class.
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From a bottle purchased on release, this wine had a 1 cm fill. It had a yellow center and clear rims. The high- intensity nose displayed lemons, honey, and white stone. It was classic Raveneau.
In the mouth, it was rich and ripe but the "wall" of acidity was so powerful, the ripeness seemed like almost an afterthought. The class of this wine is a good argument for people who feel MdT should be a Grand Cru
This appears to be in the middle of the zone but should last for 5-10 years. Enjoy!
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The third time was not a charm for this wine. Golden. Immediately, sherried tones. While I thought it was completely dead, it then made a valiant effort to regain some salty Chablis aromas. Was it really oxidation or just the distinctive truffled honey nose of some old Raveneau? Great texture and still unbelievable acidity, but alas, after a brief period of deceptive resuscitation, it quickly fell apart and died an oxidized death. It almost seems churlish to check off that it is flawed-it is a 22 year old Chablis, after all. More to the point, the flaw is in the owner of the bottle, who chose to hold it this long.
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I've been lucky enough to have this wine 3 times since 2008. Not only was this one the best of the bunch, but curiously, it was the youngest as well. Scents of lemon oil just poured out of the glass. Perhaps a bit weightier than other bottles with phenomenal balance of Grand Cru richness and underlying acidity and saltiness. No sulfur as in one bottle from 2008 and very little of the Raveneau hazelnut/wax so often found in mature bottles. This just kept improving over the 2 hours we drank it and was clearly the wine of the evening. Immortal Chablis and my most exciting dry white wine in quite some time. Thank you, David, for sharing so many of these great bottles with us.
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Chablis and Red Burgundy (Nopa, San Francisco): Medium golden color. Not nearly as floral and aromatic as the Butteaux, this took its time to unfold and show its Chablisen aromas of lemon peel. Less exotic, rich, and full than its stablemate, and also less marked by sulfur than the bottle we had earlier this month. This ultimately developed some of the hazelnut qualities I associate with Raveneau, while retaining its briskly acidic core. Tonight, almost a synthesis of the Dauvissat Forest and the Raveneau Butteaux in its weight and its equipoise between crystalline acidity and development of mature, secondary tones. What a privilege to drink this again-amazing staying power (the wine, that is!).
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Light gold, healthy looking for its age. Prominent, deeply embedded sulfur-I'd say 90% of it blew off with about 20 minutes in the decanter, but traces remained throughout a good portion of the bottle. Beneath this, very slowly unfurling nose that manages to strike an amazing balance between briny, youthful Chablis tones and gently honeyed notes of maturity without the least bit of oxidation. Medium weight (not as big a wine as the 2002, for example), fantastic acidity, long salty and mineral-laced finish. After trying this wine 3 years ago and recently acquiring a bottle, I eagerly anticipated drinking this bottle, and it more than lived up to my expectations. In the end, both the heavy dose of sulfur and the great underlying acidity allowed its remarkable development and vigor, but I don't think there is anything to be gained by holding this longer. Personally, I am fine with the trade off of some residual sulfur for the ageworthiness this imparted, but this element might be offputting to those who are really sensitive to this type of bottle stink.
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From archive tasting 7/7/1995. No detailed notes taken but the description by CSteefel fits. Penetrating, unforgettable bouquet. Laser focused and an unbelievable pure expression of fruit for a wine that was in its infancy at the time. Incredibly long finish upwards of a minute. Classic chablis from an outstanding vintage, and the best I ever tasted. Naturally my score is based on memory, but there is no question this one lives in the sublime realm of 95 or higher. It can only have gained complexity in the last thirteen years.
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Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): My Wine of the Night, this wine initially showed some prominent sulfur notes on the nose, as did all the 1990 Chablis. This blew off with time to reveal an exquisitely detailed and delicate nose of finely crushed stone, white flowers, honey, and hazelnuts. In the mouth, equally brilliantly delineated, this wine was surprisingly feminine in its style. Certainly less fat and full in the mouth than the 1990 Dauvissat Preuses, still the ripeness of the fruit from this vintage seem to provide a perfect balance to the other notes in the wine, conveying an impression of great complexity and nuance. I thought this wine was drinking a point right now, but it is so fresh and lively that I don’t see much chance of it fading any time soon. A brilliant effort.
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Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Pale yellow, looks about the same as a 2002. Initially reticent but evolving nose, outstanding depth and cut, great finish. Like flower-and-honey-infused water filtered through crushed stone. Incredible juice, gets better and better in the glass. This baby is young and has miles to go. This was probably the best wine of the night, but sadly I was getting a little stuffed up and couldn't appreciate the nose on this or the next few wines after the first few minutes. Runaway favorite wine of the flight. (9 votes for 1st; 4 votes for 2d).
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2/16/2022 - fclarity wrote: 94 Points
Tasted blind, this wine had a medium deep yellow center and clear rims. The medium intensity nose was tight at first and eventually revealed apples, oyster shell, honey, and dried apricot notes.
In the mouth, this wine was rich and ripe with lovely balance and great acidity. It had a sauvignon blanc type demeanor.
I have had a lot of variation with this wine and it is unclear as to why. This bottle still tasted quite young and undeveloped. It would have improved with more are or another 5 years in the cellar. The average bottle is probably in the 95 point range.
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10/10/2020 - tinybubbles Likes this wine: 92 Points
From magnum. Still holding in there with rounded citrus notes and some salinity. However, losing some of its definition even in this format.
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8/13/2019 - fclarity wrote: 96 Points
From a bottle purchased on release, this wine had a deep yellow center and clear rims. The high- intensity nose blasted honey suckle, marzipan, white stone, and lemon.
In the mouth, this was rich and ripe with huge acidity and outstanding length.
This was clearly of Grand Cru quality. While arguably 95 points, this was perfectly ready and so good, I am going to go 96. There are not a lot of wines more pleasurable than a perfectly stored bottle of this 1990. Enjoy!
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7/16/2019 - Burgnick Likes this wine: 94 Points
While an experienced Raveneau taster believed that the wine was advanced due to the darker colour and the muted nose, it tasted fine to me. Initially fat and oily but it bursted out with corn, coffee beans, marpizan, and grilled nuts while emerging acidity flowed through. Good complexity and depth with the precise amount of secondary note for my palate. It really took a few hours of air to come around.
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5/31/2019 - Burgnick Likes this wine: 94 Points
It took a good 2 hours for the wine to flesh out its full potential. Hazelnut, peach, corn and coffee beans. The acidity bursted out with more time in the glass. Still fresh and vibrant. Drank like an aged Chevalier Montrachet.
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2/16/2019 - fclarity wrote: 95 Points
From a bottle purchased on release, this wine had a deep yellow center and clear rims. There was quite a bit of sediment in the bottle which is something I love to see. The high- intensity nose put forth pear, lemon, almond paste, honey, and white stone.
In the mouth, this wine was rich and ripe in the attack but finished with a huge wall of acidity. The finish hung around forever. It was best after 5 hours of air.
This bottle was just coming into the zone (unlike other bottles I have had) and was fantastic. It was clearly of Grand Gru quality.
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2/3/2019 - fclarity wrote: 95 Points
Tasted blind, this wine had a deep yellow center and clear rims. The medium intensity nose emanated apples, macaroons, pears, lemons, and white stone.
In the mouth, this wine got better and better in the glass. It did not start showing the trademark Raveneau honey note until about 40 minutes into the tasting despite being open for a couple hours prior. It was quite ripe and rich with nice acidity and excellent length.
This bottle must have been in excellent shape because it was getting better after 5 hours of air. While some might claim this wine is a bit exotic for a Chablis, it would be hard to argue against its charms as a wine. Drink in the next 5-10 years with substantial air.
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12/25/2017 - fclarity wrote: 94 Points
From a bottle purchased on release, this wine had a bright yellow center and clear rims. The medium+ intensity emanated honeysuckle flowers, marzipan, lemons, and white stone. The flavor intensity got better and better with air.
In the mouth, this wine was very good but a bit watery at first. It was very well balanced and classic Raveneau from the start. However, as with the nose, it improved with air. After 5+ hours the favor impact and intensity were impressive. The balance was perfect and the length was excellent.
This bottle was top notch and very close to Grand Cru level quality. While drinking now, this bottle would have lasted a decade.
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4/6/2017 - Burgundy Al wrote: 92 Points
Acker Merrall Pre-Auction Tasting (Le Cirque - New York NY): Tasting, brief note. Starts off ripe and almost tropical, very "1990" but not particularly "Chablis," but the power and richness beginning transforms into a minerally finish that is more elegant and classic. Well stored bottles, such as this one, should easily drink well for another decade.
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9/21/2016 - LW31 Likes this wine: 91 Points
First bottle advanced. Second was elegant, pure Chablis. Minerals, body, nutty, and that soft texture of older Chablis. Drink these now. Held its own over 1+ hour open as any good wine should. Really top class.
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3/8/2014 - fclarity wrote: 94 Points
From a bottle purchased on release, this wine had a 1 cm fill. It had a yellow center and clear rims. The high- intensity nose displayed lemons, honey, and white stone. It was classic Raveneau.
In the mouth, it was rich and ripe but the "wall" of acidity was so powerful, the ripeness seemed like almost an afterthought. The class of this wine is a good argument for people who feel MdT should be a Grand Cru
This appears to be in the middle of the zone but should last for 5-10 years. Enjoy!
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10/14/2012 - drwine2001 wrote: flawed
The third time was not a charm for this wine. Golden. Immediately, sherried tones. While I thought it was completely dead, it then made a valiant effort to regain some salty Chablis aromas. Was it really oxidation or just the distinctive truffled honey nose of some old Raveneau? Great texture and still unbelievable acidity, but alas, after a brief period of deceptive resuscitation, it quickly fell apart and died an oxidized death. It almost seems churlish to check off that it is flawed-it is a 22 year old Chablis, after all. More to the point, the flaw is in the owner of the bottle, who chose to hold it this long.
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6/18/2011 - drwine2001 wrote:
I've been lucky enough to have this wine 3 times since 2008. Not only was this one the best of the bunch, but curiously, it was the youngest as well. Scents of lemon oil just poured out of the glass. Perhaps a bit weightier than other bottles with phenomenal balance of Grand Cru richness and underlying acidity and saltiness. No sulfur as in one bottle from 2008 and very little of the Raveneau hazelnut/wax so often found in mature bottles. This just kept improving over the 2 hours we drank it and was clearly the wine of the evening. Immortal Chablis and my most exciting dry white wine in quite some time. Thank you, David, for sharing so many of these great bottles with us.
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5/19/2011 - aagrawal wrote: 95 Points
Aged Raveneau- Blind: Blanchot Vertical, 1990 Horizontal (Tom's House, Palo Alto): Nose has sweat, spice, ripe fruit like apricot on the nose; palate shows nervy acidity, good fruit, medium-long finish. My #2, Group's #4.
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12/27/2008 - sjwshiraz wrote:
The second oxidised bottle from the case in the past 4 months. Luckily only 2 to go, the earlier ones being fantastic
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8/26/2008 - drwine2001 wrote:
Chablis and Red Burgundy (Nopa, San Francisco): Medium golden color. Not nearly as floral and aromatic as the Butteaux, this took its time to unfold and show its Chablisen aromas of lemon peel. Less exotic, rich, and full than its stablemate, and also less marked by sulfur than the bottle we had earlier this month. This ultimately developed some of the hazelnut qualities I associate with Raveneau, while retaining its briskly acidic core. Tonight, almost a synthesis of the Dauvissat Forest and the Raveneau Butteaux in its weight and its equipoise between crystalline acidity and development of mature, secondary tones. What a privilege to drink this again-amazing staying power (the wine, that is!).
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8/9/2008 - drwine2001 wrote:
Light gold, healthy looking for its age. Prominent, deeply embedded sulfur-I'd say 90% of it blew off with about 20 minutes in the decanter, but traces remained throughout a good portion of the bottle. Beneath this, very slowly unfurling nose that manages to strike an amazing balance between briny, youthful Chablis tones and gently honeyed notes of maturity without the least bit of oxidation. Medium weight (not as big a wine as the 2002, for example), fantastic acidity, long salty and mineral-laced finish. After trying this wine 3 years ago and recently acquiring a bottle, I eagerly anticipated drinking this bottle, and it more than lived up to my expectations. In the end, both the heavy dose of sulfur and the great underlying acidity allowed its remarkable development and vigor, but I don't think there is anything to be gained by holding this longer. Personally, I am fine with the trade off of some residual sulfur for the ageworthiness this imparted, but this element might be offputting to those who are really sensitive to this type of bottle stink.
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6/11/2008 - Vinacull wrote: 95 Points
From archive tasting 7/7/1995. No detailed notes taken but the description by CSteefel fits. Penetrating, unforgettable bouquet. Laser focused and an unbelievable pure expression of fruit for a wine that was in its infancy at the time. Incredibly long finish upwards of a minute. Classic chablis from an outstanding vintage, and the best I ever tasted. Naturally my score is based on memory, but there is no question this one lives in the sublime realm of 95 or higher. It can only have gained complexity in the last thirteen years.
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4/17/2007 - Rupert wrote:
A Dozen Chablis From Domaine Raveneau, Institute of Directors, Pall Mall, London: Yeasty nose. But again, marred by sulphury dampness. Underneath was a powerful poised wine, but still raw, even after sixteen years.
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2/24/2006 - jamiekutch wrote:
Vertical: François Raveneau Montée de Tonnerre 1983-2001; 2/22/2006-2/24/2006: Group 3rd Place. My 2nd. Spring acidity like a french pressed shirt. Lazer sharp flavors. River rocks and screams for oysters. Long focused finish. Great bite with a zesty lemon that stays with you for a long time.
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4/28/2005 - CSteefel wrote:
Chablis Tasting, Rubicon Restaurant (Rubicon restaurant, San Francisco): My Wine of the Night, this wine initially showed some prominent sulfur notes on the nose, as did all the 1990 Chablis. This blew off with time to reveal an exquisitely detailed and delicate nose of finely crushed stone, white flowers, honey, and hazelnuts. In the mouth, equally brilliantly delineated, this wine was surprisingly feminine in its style. Certainly less fat and full in the mouth than the 1990 Dauvissat Preuses, still the ripeness of the fruit from this vintage seem to provide a perfect balance to the other notes in the wine, conveying an impression of great complexity and nuance. I thought this wine was drinking a point right now, but it is so fresh and lively that I don’t see much chance of it fading any time soon. A brilliant effort.
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4/28/2005 - jfloren wrote:
Chablis Dinner in San Francisco (Rubicon Restaurant, San Francisco): Pale yellow, looks about the same as a 2002. Initially reticent but evolving nose, outstanding depth and cut, great finish. Like flower-and-honey-infused water filtered through crushed stone. Incredible juice, gets better and better in the glass. This baby is young and has miles to go. This was probably the best wine of the night, but sadly I was getting a little stuffed up and couldn't appreciate the nose on this or the next few wines after the first few minutes. Runaway favorite wine of the flight. (9 votes for 1st; 4 votes for 2d).
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