Notes of dried shiitake mushroom, ginger and preserved lemon. Fading remnants of orchard and stone fruits that may not be with us anymore. Citrus layers of acidity are still there. Very savory, like some sort of cheese crackers or Jura's Sous Voile Chardonnay.
Other tasters thought this was 'gone and beyond'. I still enjoyed its tertiary complexities and savory profile.
Aged raveneau's show huge bottle variations. Some palates don't accept deeply tertiary characters. Your mileage may vary a lot.
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Kul nese. Tydelig utvikling. Moden ost, gule blomster, mineraler. Kanskje litt begrenset kompleksitet? Uansett veldig pent. I munn er frukten litt skinny, og syren ganske potent enda. Ikke en toppårgang (eller topp flaske?), men en kul vin og en interessant opplevelse.
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A total stunner on the pnp, which for Raveneau I consider unusual, as a typical prep is often a multi hour decant. This was so in the zone, with a nose that was just to die for. Palate is deep and tense and showing a seamless balance of crushed seashells, orchard fruit and a secondary honeyed character. A perfect showing.
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Color is a light goldenrod. Showing some signs of age, but still stunning for 20 years old. The nose is fresh with oyster shells, seaweed, and a hint of honey. Some chamomile as it warms. The honey shows a bit more prominently with air, and the wine fleshes out on the nose with pear, while still retaining an awesome salinity. Mushrooms and hazelnuts also appear with time. The palate follows suit and the evolution of the nose, but showing more of a walnut on the finish. My only gripe with this wine is that vintage leaves it wanting for acidity. A complete wine now. Drink up.
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My last bottle....I've loved this wine in the past...this one not so much. When initially opened, some pineapple and beeswax...but after putting it in the decanter ( mistake...I wanted to serve blind along with some other wines). it quickly advanced to a dark gold color, and oxidative aromas...I've never seen a wine deteriorate so rapidly..
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Somewhat slow to open, but then yielded chalk and lemon notes in a light body. Plenty of finesse but also good acidity. Would not guess that it was anywhere near 17-1/2 years old. Cellared since original release.
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Amy's Semicentennial Birthday "Season"; 7/21/2017-7/23/2017 (La Jolla, California): From a well-cellared bottle, this medium yellow Chablis flaunts aromas of wet stones, lime zest, peach, soft petrol and subtle oak. Medium-bodied, freshly acidic and with nicely integrated alcohol, it deliver flavors mirroring the nose and shows no sign of premature oxidation. Gaining traction in the middle and closing with length and vibrancy, this aged Raveneau has a fair amount of life remaining. Drink now-2022.
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A beautiful wine drinking a point, the 2000 Raveneau Butteaux opens in the glass with notes of petrol, honeysuckle, chalky soil tones and a touch of creamy citrus. On the palate the wine is glossy and textural, with a deep but open-knit core and lovely grip on the finish, especially after some exposure to the air. While the wine is quite supple and approachable its pH is 3.1: the magic of mature Chablis.
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An excelant wine,lots of secondary 'toast' but also plenty of acid, at its peak but can hold for a while ,it's still hanging off my palate, needs to be on the chilled side to subdue the ' toast ' a touch.
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Decanted for 1/2 hour. Overall, it was not as solid an experience as other Raveneau. The nose only gave up some citrus, and a touch of stone. The palate expanded on these by splitting the citrus into mostly lemon, some lime, and a bit of orange, plus a touch of honey. The mouthfeel was smooth, and medium to plus. The acidity was superb, as it cut through the mac and cheese dinner. Concerned that it may be fading, however, so drink up.
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Wow. I think back to this wine and remember so fondly the mouth feel. So smooth. So dreamy. From the bottle poured an old timey pitcher of buttermilk and black tea. I had to force myself to remember this was in fact Chablis. 15 minutes later, it was Chablis. The stone came out clanking on the side of the glass. A perfect amount of green apple skin surrounding ripe pear meat made for one beautifully balanced beverage. I grew silent as it continued to evolve in the glass.
A sensationally long finish. Too long to time.
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Showed very well paired against the 04 Butteaux and 99 Valmur..I preferred the 00 in the long run. Closed at first, but developed beautifully with air. Typical aged Raveneau nose....honey, beeswax, citrus....Very fresh. Lovely.
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Taught, elegant, minerally, and youthful...still at 15yrs old? Classic Chablis! I really like this producer and this wine, just not, the top of market price these sell for. You can drink this well for much less from other producers like Billaud Simon. The 2010 version of Raveneau Butteaux, selling for $150+, is a poor value these days. I paid $60 for the 2000 Raveneau MdT, a few years after release, those we're the good old days :) I've stopped buying Dauvissat too.
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Wow this bottle was singing. The nose has that sea salt buttery caramel note that I love from these wines. The palate is just crystalline pure with a mineral backbone. This wine has a nice roundness to it without being heavy at all. A real treat.
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Simply delicious. Still an adolescent, but certainly within a very nice drinking window. It appears the one maturing bottle I had a few years back was an anomaly. Beginning to round out and to get that particular flavor profile recognizable only as Raveneau. A treat that is great now, but appears to have plenty of life left.
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My first crack at the 00 Butteaux, and I really liked it. But like lots of the Raveneau, it seems like two to three hours of decanting is insufficient.
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Excellent Chablis, definitely my favorite of the whites today. On the first taste it was so expansive and enveloping i thought it might be one of the grand crus. It quickly got tauter and more spinal, which went along well with the bright streamwater-pure fruit and laserlike acidity. Awesome pairing with the lobster carpaccio which really brought out the Chablis seashell element in this, which on its own had been more subtle.
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Light color - initially tight nose opened beautifully after an hour with a mix of white fruits and stony freshness. Nice weight, texture and length with a palate of white peach and citrus brightness. Good acidity and balance. Clearly in a good place with room to evolve further over the next several years.
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I've had variable experiences with this wine over the past couple of years, but this was a glorious way to finish my small stash. Light yellow with flickers of green. Amazing Chablis aromatic display-brine, lime, jasmine tea and other flowers. Similar complexity on the palate-green fruit, vanilla and salt tang. To give you some idea, I'd say approximately a 70/30 split between stone and ripe fruit. Yes, the fruit plays a supporting role to the spine of the wine. Medium weight, gorgeous texture and driving acidity and minerality at the end. Truly one of the best bottles of Chablis this year, bar none.
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Love this wine, but takes time for it to open…Would be better with decant. Matchstick which blew off. Great chalky minerality. Very fresh. Not the depth of the Clos but for a 1er, drinking above it's pedigree
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La Paulee 2.0 S.F.: Had next to the Clos...big sulfur funk at first...but gave way to some really nice lemon blossom, chalk dust, fresh citrus.....the funk integrated nicely for me later on in the night, but slightly preferred the Les Clos.
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I'm surprised by how light in color this wine is. Fine spicy aromatics with a touch of...mint(?)...allied to citrus are all about Chablis. At first very delicate on the palate (too cold?) but with air and time it adds weight though never loses its finesse-ful character. Zero flab; bountiful acidity. Trying to think of a word to describe the experience here the one that keeps coming to mind is 'pretty.' I'm experiencing elegance and delicacy but with real substance. There is a tiny bit of hollowness right in the middle of the palate leading me to think I'd better drink my other bottle soon, but that's a bottle I will look forward to. Ah, back in the days when Raveneau was $44.
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Same comments as my note on 4/12/12. Again quite tight initially, but opened up beautifully after about an hour. I would decant this if one wants to drink immediately. It has the classic Raveneau profile that I love.My only fault if there is one, is that I would like to see a bit more acid on the backend...but still a lovely wine.
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Notes from day 1, bottle open about an hour. Still light gold in color. Nose of citrus fruit, herb, iodine, little honey, and minerals. Palate of lemon peel, white grapefruit, herb, minerals, little of the white truffle comming out, some nuts. The finish is above average in length and the acidity is still kicking pretty good for its age, and a nice mouthfeel. Overall a fantastic bottle of wine, don't know if it will improve too much at this point. Drink: 50+5+12+19+7
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The nose was very closed for the first hour, then blossomed beautifully with time in the glass into the typical Raveneau citrus, waxy, truffle tropical aromas. Rich, fresh, and again very classic Raveneau flavors. This wine needs more time in the cellar providing the pox doesn't get it.
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Medium yellow. While very good, this was softer and less focused than a bottle last month with less noticeable acidity. Gentle, mature and harmonious, just less exciting and dynamic than the earlier bottle.
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Full yellow. Its initial signature of honey, truffle and wax made me wonder for a moment about whether it was butting up against frank oxidation, but this did not prove to be the case. With air, it became more and more Chablisien, with terrific salinity and iodine qualities, while retaining the hallmark Raveneau richness and nuttiness. Fantastic harmony and texture, very strong core of acidity. Mature and at Grand Cru level.
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Pristine bottle with just a couple mm air between wine and cork. Opens with creamy lemon/lime. Needs three hours to develop fully with yeasty, complex aroma and that Raveneau trademark earthy/garlic/white truffle note. Iodine notes more towards sea breeze than pure oyster. Intense but not overpowering with amazing drive from acidity and good length. A fresh but bitter grapefruit note on the finish. Super fresh bottle that could easily have lasted a decade more.
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Splendid. Screams Raveneau from the get-go: unmistakeable. What struck me particularly was the density on the palate: it was almost like holding some kind of gel in my mouth rather than just liquid. This seems to be in as fine a place as it could possibly get. Textbook Butteaux.
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Classic chablis nose of oyster shell, stone, and lemon. Almost electric acidity that is rounded out by nice sap in the mouth. long finish. Not as complex as the best chablis ive had, but very good nonetheless.
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The colour seems a slightly less intense version of the previous wine, without the golden hue. Here too, the nose is medium-plus intense but less complex. Yet, this noble south-bank 1er Cru conveys medium-plus intense notes of ripe pears and pit fruits, some hazelnut, again a hint of butter candy and a slight Serein clay mineral touch. Medium-plus bodied, this wine does sport pronounced acidity, which is nonetheless largely buffered by the mid-palate flavours and glycerine-laden texture. Intense, albeit still relatively simple flavours of lemon sherbet are lifted by a pronounced cretaceous mineral infusion. There’s seems a slight oxidative hint present, but given an excellent line of pronounced acidity paired with impressive concentration, this puppy may yet surprise us in the future. The minerally driven finish adds an extra jolt of intensity, but is otherwise an exercise in balance, which is maintained even beyond the 35 second mark. I’ll give 92 points for this showing with two for potential, but my next bottle (I have none) would be slated for 2015. Having said that, there seem to be some reports of advanced bottles floating around the web….......TN Mike de Lange
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Quite mature, especially compared to my prior bottle from the same case. Not ready to pull the O-trigger, but this is certainly a drink soon candidate.
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As Rav's Butteaux goes, this is a lovely, elegant vintage that's quite balanced and restrained and still in need of a few more years of aging. There is a wonderful lemon flavor to the wine and the finish is tingly on the tip of the tongue with lovely sea-shell and chalk notes. A finely concentrated, finesse wine that pairs well with food (Portugese "old clothes" to be exact).
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Light yellow. Aromatics that could only be Chablis-lemon, oyster shell, and herbs. Lighter weight, but oh, what intensity! Compared to a 2000 Dauvissat Clos tasted a few days ago, this is younger, less evolved, lighter, and altogether more the essence of Chablis, not that that wine wasn't fantastic too. This is by far the best and most pristine of 4 bottles of this that I've had since 2007. I hope the remaining ones are as thrilling.
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EWG Celebrates Y2K (Conrad Green's Abode): This was clearly the most open of the three and also the most rich. Expressive smokey caramel with a lengthy mineral finish. There is still room for improvement in my estimation but I really enjoyed it already. Very good.
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Dinner with Yaacov, Mike and John (New York City, New York, USA): A really fun nose, seashell and snap, some mineral stink. The palate is soft at perhaps, JohnG thinks too soft and maybe on its way to premox, but as the evening waxes I thought this gained in grip and acidity on the finish and was only getting more vigorous with time.
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I brought this along in a hopeful mindset, not only was there the very real risk that it was prematurely oxidised but also Raveneau wines can often be distinctly, and not entirely pleasantly, weird. As soon as I bring this to my nose I know we have done well. This does not smell like a typical Chablis nose. Sure, there is some lemon fruit, a gunflint character (and quite a lot of sulphur if you want the unvarnished truth) but there is one hell of a lot more than that. It has a slightly damp character which is more than a tad reminiscent of Savennieres but I’m also getting a broad white fruit aroma which I could easily mistake for white Hermitage. It is incredibly complex and has a real nervous energy to it, this nose is asking as many questions of me as I am asking of it. The palate is stunning with a star-bright intensity that is blazing its personality across my palate. Its acute concentration may be totally arresting but it is also strikes me as being completely elegant and refined. There are fascinating tensions between the different facets of this wine, and I’m getting one hell of a lot of different facets, but they ultimately work together in a totally convincing style. It may not be the cleanest bottle of Chablis I’ve ever tried but I utterly adore it; it throbs with dimension and clearly has the ability to age and improve even further. Not this bottle, though, we are inhaling its dazzling sophistication and getting through the bottle rather quickly. I bet it would have been even better if I’d have decanted it an hour or so before drinking.
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Decanted and poured this wine is showing well from the beginning. The wine retains a lot of youthful energy with the aromatics displaying citrus zest, floral, sea shell, mineral, slate, chalk and subtle white truffle notes. The color is a light yellow that appears youthful. The color at this point is lighter than expected. The medium bodied palate shows chalk, slate, minerals and acidity on a medium length finish where the acidity lingers. This remains youthful and shows outstanding balance. This wine drinks well now and may even benefit from a couple more years of bottle age.
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Burgundy dinner with multiple villages wine and food pairing. Bottle, fill, cork and color all excellent. Beautiful chablis and ready now, but no hurry. Mineral, citrus zest, excellent weight paired well with escargot. Elegant and multi-dimensional. This wine was well ahead of the 2004 Fevre Les Clos.
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Stunning purity and energy. Chock full of razor sharp geological and citrus things with a hint of fennel bulb and a little toasty development. Great shape in the mouth with ripe fruits fanning out from a high tensile spine. Nice chalky snap to the finish.
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Raveneau Butteaux Vertical at Vin, Vino Wine, Palo Alto, CA (Palo Alto, CA): VVW Butteaux vertical with Iron Chevsky --A big step up from the '01 in freshness and balance. Toasted hazelnut oil, exotic spices, classic white truffle oil. Good honeyed notes on the palate, good acidity and a wonderfully toasted parmesan note.
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Raveneau Butteaux Vertical (Vin Vino, Palo Alto): Lactic aromas with pineapple fruit. Some truffle and other secondary tones emerged with air. Not as fruity as the '02, but again orange is there. Acidity is better than the '02, and the weight is more like the '04. This continued to grow on me over the tasting and in the end was just behind the '04 in my personal ranking of the wines. It is just beginning to develop into an adolescent stage, and I can see the '04 evolving in a similar way temporally and stylistically.
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This was very enjoyable but showed a slight edge from the acidity which I found detracted from it a bit. It got better as it opened up and is starting to show some development. Not disappointing but doesn't hit the high's of other vintages.
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Tasted at the CT Weekend event. Light yellow color. Nose of tart fruits and minerals. Tart apple, lemon, and amazing minerality made this wine razor sharp. My first taste of a Raveneau.
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Mine must have been an improperly aged bottle, I guess. The wine tasted ancient. All the acidity was gone, as were most other attributes that I normally associate with chablis. No brightness, no lemon, no oyster shell, and minimal acidity. Just a deep, intense butteriness that quite surprised me, but was actually quite interesting.
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Light to medium yellow with just a hint of green. This wine feigned maturity right out of the bottle, with honey, grilled nuts, and a distinctive truffly flourish, but then it proved itself to be a vigorous and overall very young Chablis. As it opened, it involuted and showed subtle sea shell, then more iodine and lemon zest. Medium bodied with ravishing layers of texture and great length. Even fresher than the last bottle tasted. Decant this one and do not be fooled by its initial impression of mildly oxidative qualities. Fantastic!
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Fantastic bottle. Lemon interplaying with mineral and a hint of smoke. Unreal precision. Utterly mouthwatering. A surprisingly good match with potato latke.
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Light yellow. This started out lean and lemony with a note of black truffle that Meadows sometimes notes but I have never really picked up in Chablis before. While the truffle persisted, the wine gained weight and developed honey and hazelnut tones that seem so typical of Raveneau's wines. This was more delicate and less weighty than recent examples of Chapelot and Montee de Tonnerre, but the subtlety and precision were really great here. Definitely has time in hand, but more than approachable now.
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Wow! First taste it was a little closed with some lemon rind flavors getting through but very tight on the finish. As we enjoyed this bottle over two hours the wine began to really open up and the finish just went on an on with the minerality of a great chablis showing through. A classic Raveneau; chablis just doesn't get much better than this. I would not have been able to spit out this wine at a tasting!
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More evolved than expected, but since I was drinking it too early, probably a good thing. Much less acidic than expected with classic paraffin and wet stones on the nose. Lots of complexity on the palate, with no tropical Chard flavors but solid fruit and a solid mid-palate and finish. I don't think this will make old bones, but drinking well right now.
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Still in short trousers. Young Butteaux that really shows the purity and classical nature of the 2000 vintage. One for the acid -heads, compared to the fruitier freaks of 2001 and 2002. But hey hey why drink Chablis if your afraid of a little zing! Excellent minerality and a lemony depth that surprises.
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8/18/2022 - Ruminator Likes this wine: 92 Points
Notes of dried shiitake mushroom, ginger and preserved lemon. Fading remnants of orchard and stone fruits that may not be with us anymore. Citrus layers of acidity are still there. Very savory, like some sort of cheese crackers or Jura's Sous Voile Chardonnay.
Other tasters thought this was 'gone and beyond'. I still enjoyed its tertiary complexities and savory profile.
Aged raveneau's show huge bottle variations. Some palates don't accept deeply tertiary characters. Your mileage may vary a lot.
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12/11/2021 - vinkeger wrote: 92 Points
Kul nese. Tydelig utvikling. Moden ost, gule blomster, mineraler. Kanskje litt begrenset kompleksitet? Uansett veldig pent. I munn er frukten litt skinny, og syren ganske potent enda. Ikke en toppårgang (eller topp flaske?), men en kul vin og en interessant opplevelse.
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7/9/2021 - finediningnyc Likes this wine: 95 Points
A total stunner on the pnp, which for Raveneau I consider unusual, as a typical prep is often a multi hour decant. This was so in the zone, with a nose that was just to die for. Palate is deep and tense and showing a seamless balance of crushed seashells, orchard fruit and a secondary honeyed character. A perfect showing.
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9/15/2020 - cfk49 wrote: 92 Points
Intense, lemony, creamy texture, saline, medium weight. Cellared since original release.
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7/3/2020 - cfrances33 wrote: 91 Points
Served in a Zalto Universal. Leaf / 1016 hPa
Color is a light goldenrod. Showing some signs of age, but still stunning for 20 years old. The nose is fresh with oyster shells, seaweed, and a hint of honey. Some chamomile as it warms. The honey shows a bit more prominently with air, and the wine fleshes out on the nose with pear, while still retaining an awesome salinity. Mushrooms and hazelnuts also appear with time. The palate follows suit and the evolution of the nose, but showing more of a walnut on the finish. My only gripe with this wine is that vintage leaves it wanting for acidity. A complete wine now. Drink up.
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1/18/2020 - rnellans wrote: flawed
My last bottle....I've loved this wine in the past...this one not so much. When initially opened, some pineapple and beeswax...but after putting it in the decanter ( mistake...I wanted to serve blind along with some other wines). it quickly advanced to a dark gold color, and oxidative aromas...I've never seen a wine deteriorate so rapidly..
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8/21/2019 - paul195 wrote: 94 Points
Drinking very well indeed.....
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8/9/2019 - fcxj wrote: 80 Points
Modestly advanced, needs to be drunk.
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7/31/2018 - Pknut wrote: flawed
Seriously damaged bottle. TCA on the nose and a really bad, sharp palate. Defective Raveneau is a tragedy. Estela with Ray.
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3/10/2018 - cfk49 wrote: 93 Points
Somewhat slow to open, but then yielded chalk and lemon notes in a light body. Plenty of finesse but also good acidity. Would not guess that it was anywhere near 17-1/2 years old. Cellared since original release.
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7/22/2017 - La Cave d'Argent wrote: 92 Points
Amy's Semicentennial Birthday "Season"; 7/21/2017-7/23/2017 (La Jolla, California): From a well-cellared bottle, this medium yellow Chablis flaunts aromas of wet stones, lime zest, peach, soft petrol and subtle oak. Medium-bodied, freshly acidic and with nicely integrated alcohol, it deliver flavors mirroring the nose and shows no sign of premature oxidation. Gaining traction in the middle and closing with length and vibrancy, this aged Raveneau has a fair amount of life remaining. Drink now-2022.
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6/23/2017 - rlove wrote: flawed
Oxidized.
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3/23/2017 - William Kelley Likes this wine: 92 Points
A beautiful wine drinking a point, the 2000 Raveneau Butteaux opens in the glass with notes of petrol, honeysuckle, chalky soil tones and a touch of creamy citrus. On the palate the wine is glossy and textural, with a deep but open-knit core and lovely grip on the finish, especially after some exposure to the air. While the wine is quite supple and approachable its pH is 3.1: the magic of mature Chablis.
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1/13/2017 - robferguson1 wrote: 92 Points
An excelant wine,lots of secondary 'toast' but also plenty of acid, at its peak but can hold for a while ,it's still hanging off my palate, needs to be on the chilled side to subdue the ' toast ' a touch.
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1/12/2017 - slanum wrote: flawed
Oxidized.
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1/2/2017 - rlove wrote: flawed
Oxidized.
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12/3/2016 - VlgJeff wrote: 90 Points
Decanted for 1/2 hour. Overall, it was not as solid an experience as other Raveneau. The nose only gave up some citrus, and a touch of stone. The palate expanded on these by splitting the citrus into mostly lemon, some lime, and a bit of orange, plus a touch of honey. The mouthfeel was smooth, and medium to plus. The acidity was superb, as it cut through the mac and cheese dinner. Concerned that it may be fading, however, so drink up.
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10/19/2016 - bthatton Likes this wine: 95 Points
Wow. I think back to this wine and remember so fondly the mouth feel. So smooth. So dreamy. From the bottle poured an old timey pitcher of buttermilk and black tea. I had to force myself to remember this was in fact Chablis. 15 minutes later, it was Chablis. The stone came out clanking on the side of the glass. A perfect amount of green apple skin surrounding ripe pear meat made for one beautifully balanced beverage. I grew silent as it continued to evolve in the glass.
A sensationally long finish. Too long to time.
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9/12/2016 - rnellans wrote: 93 Points
Showed very well paired against the 04 Butteaux and 99 Valmur..I preferred the 00 in the long run. Closed at first, but developed beautifully with air. Typical aged Raveneau nose....honey, beeswax, citrus....Very fresh. Lovely.
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9/8/2016 - BradE wrote:
Paired the 04 and the 00. Both were excellent, and the group was split. My vote went to the 00. A nice kickoff to the weekend.
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2/27/2016 - Vstalam wrote: 92 Points
Co ravines bottle. Still youthful, with delicious salinity, lemon, and hints of stone fruit and apple as it warmed up. Long life ahead.
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6/10/2015 - chablis28 wrote: 92 Points
Taught, elegant, minerally, and youthful...still at 15yrs old? Classic Chablis! I really like this producer and this wine, just not, the top of market price these sell for. You can drink this well for much less from other producers like Billaud Simon. The 2010 version of Raveneau Butteaux, selling for $150+, is a poor value these days. I paid $60 for the 2000 Raveneau MdT, a few years after release, those we're the good old days :) I've stopped buying Dauvissat too.
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4/16/2015 - Sennma wrote: 93 Points
Wow this bottle was singing. The nose has that sea salt buttery caramel note that I love from these wines. The palate is just crystalline pure with a mineral backbone. This wine has a nice roundness to it without being heavy at all. A real treat.
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4/13/2015 - gblacave wrote: 92 Points
Rich, elegant, but still showing a touch of reduction. Excellent balance. Quite good overall.
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3/4/2015 - Jason wrote: 93 Points
fantastic wine. Hints of tropical fruit on the nose. Full, complex palate. Long finish. Wonderful spot now. May not improve more but not fading
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2/21/2015 - jerhardt wrote: 93 Points
Simply delicious. Still an adolescent, but certainly within a very nice drinking window. It appears the one maturing bottle I had a few years back was an anomaly. Beginning to round out and to get that particular flavor profile recognizable only as Raveneau. A treat that is great now, but appears to have plenty of life left.
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2/18/2015 - BradE wrote:
My first crack at the 00 Butteaux, and I really liked it. But like lots of the Raveneau, it seems like two to three hours of decanting is insufficient.
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2/18/2015 - rnellans wrote: 94 Points
Always a favorite of mine. Needs time to open up. Citrus, wax, and some tropical notes. Excellent and a favorite by many.
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9/29/2014 - rnellans wrote: 94 Points
Complex honey, bees wax, citrus and mineral notes. Very good acidity and very long. Love this wine.
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7/29/2014 - Burgundy Al wrote: flawed
Blind White Tasting with Top 2000 White Burgundy (Les Nomades - Chicago IL): Sadly corked.
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6/8/2014 - Keith Levenberg Likes this wine: 92 Points
Excellent Chablis, definitely my favorite of the whites today. On the first taste it was so expansive and enveloping i thought it might be one of the grand crus. It quickly got tauter and more spinal, which went along well with the bright streamwater-pure fruit and laserlike acidity. Awesome pairing with the lobster carpaccio which really brought out the Chablis seashell element in this, which on its own had been more subtle.
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5/17/2014 - Lilja Likes this wine: 93 Points
When first opened a bit of a disappointment, felt like it had gone over. After a few hours in the decanter it really starts to come back though.
Lots of oak. Butter, corn, mushrooms and yellow apples. This is the meatiest white wine I've tried, full of sausage and liver.
High, sharp acidity. Plenty of fruit and medium bodied. Long finish.
Nothing stunning and a bit too much oak for me, but nevertheless a good, solid wine!
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10/28/2013 - paul195 wrote: 93 Points
Light color - initially tight nose opened beautifully after an hour with a mix of white fruits and stony freshness. Nice weight, texture and length with a palate of white peach and citrus brightness. Good acidity and balance. Clearly in a good place with room to evolve further over the next several years.
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8/4/2013 - drwine2001 wrote:
I've had variable experiences with this wine over the past couple of years, but this was a glorious way to finish my small stash. Light yellow with flickers of green. Amazing Chablis aromatic display-brine, lime, jasmine tea and other flowers. Similar complexity on the palate-green fruit, vanilla and salt tang. To give you some idea, I'd say approximately a 70/30 split between stone and ripe fruit. Yes, the fruit plays a supporting role to the spine of the wine. Medium weight, gorgeous texture and driving acidity and minerality at the end. Truly one of the best bottles of Chablis this year, bar none.
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6/26/2013 - rnellans wrote: 93 Points
Love this wine, but takes time for it to open…Would be better with decant. Matchstick which blew off. Great chalky minerality. Very fresh. Not the depth of the Clos but for a 1er, drinking above it's pedigree
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6/23/2013 - Mrbuzz Likes this wine: 92 Points
La Paulee 2.0 S.F.: Had next to the Clos...big sulfur funk at first...but gave way to some really nice lemon blossom, chalk dust, fresh citrus.....the funk integrated nicely for me later on in the night, but slightly preferred the Les Clos.
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5/29/2013 - slanum wrote:
I'm surprised by how light in color this wine is. Fine spicy aromatics with a touch of...mint(?)...allied to citrus are all about Chablis. At first very delicate on the palate (too cold?) but with air and time it adds weight though never loses its finesse-ful character. Zero flab; bountiful acidity. Trying to think of a word to describe the experience here the one that keeps coming to mind is 'pretty.' I'm experiencing elegance and delicacy but with real substance. There is a tiny bit of hollowness right in the middle of the palate leading me to think I'd better drink my other bottle soon, but that's a bottle I will look forward to. Ah, back in the days when Raveneau was $44.
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4/8/2013 - rnellans wrote: 93 Points
Same comments as my note on 4/12/12. Again quite tight initially, but opened up beautifully after about an hour. I would decant this if one wants to drink immediately. It has the classic Raveneau profile that I love.My only fault if there is one, is that I would like to see a bit more acid on the backend...but still a lovely wine.
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3/23/2013 - Burgundy Al wrote: flawed
A (Mostly) Burgundy Dinner after HDH Burgundy Auction (Naha - Chicago IL): A rare oxidized Raveneau.
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9/24/2012 - Burgundy Al wrote: 90 Points
2000 Vintage Great White Burgundy Dinner (Boka - Chicago IL): Single blind in a (mostly) Raveneau 2000 1er flight. Ripe fruit with modest spice start. Big scaled to start on palate with good minerality support. Moderate length.
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6/27/2012 - manonthemoon wrote: 93 Points
Notes from day 1, bottle open about an hour.
Still light gold in color.
Nose of citrus fruit, herb, iodine, little honey, and minerals.
Palate of lemon peel, white grapefruit, herb, minerals, little of the white truffle comming out, some nuts.
The finish is above average in length and the acidity is still kicking pretty good for its age, and a nice mouthfeel.
Overall a fantastic bottle of wine, don't know if it will improve too much at this point.
Drink: 50+5+12+19+7
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4/3/2012 - rnellans wrote: 93 Points
The nose was very closed for the first hour, then blossomed beautifully with time in the glass into the typical Raveneau citrus, waxy, truffle tropical aromas. Rich, fresh, and again very classic Raveneau flavors. This wine needs more time in the cellar providing the pox doesn't get it.
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3/29/2012 - drwine2001 wrote:
Medium yellow. While very good, this was softer and less focused than a bottle last month with less noticeable acidity. Gentle, mature and harmonious, just less exciting and dynamic than the earlier bottle.
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2/18/2012 - drwine2001 wrote:
Full yellow. Its initial signature of honey, truffle and wax made me wonder for a moment about whether it was butting up against frank oxidation, but this did not prove to be the case. With air, it became more and more Chablisien, with terrific salinity and iodine qualities, while retaining the hallmark Raveneau richness and nuttiness. Fantastic harmony and texture, very strong core of acidity. Mature and at Grand Cru level.
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11/25/2011 - cinnamon Likes this wine:
Pristine bottle with just a couple mm air between wine and cork. Opens with creamy lemon/lime. Needs three hours to develop fully with yeasty, complex aroma and that Raveneau trademark earthy/garlic/white truffle note. Iodine notes more towards sea breeze than pure oyster. Intense but not overpowering with amazing drive from acidity and good length. A fresh but bitter grapefruit note on the finish. Super fresh bottle that could easily have lasted a decade more.
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10/14/2011 - slanum wrote:
Splendid. Screams Raveneau from the get-go: unmistakeable. What struck me particularly was the density on the palate: it was almost like holding some kind of gel in my mouth rather than just liquid. This seems to be in as fine a place as it could possibly get. Textbook Butteaux.
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7/23/2011 - drwine2001 wrote: flawed
Meadowood Dinner (St. Helena, California): Corked
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7/17/2011 - jerhardt wrote: 92 Points
Drinking perfectly and exactly as it should be. A bit more acidity would make this a truly superb wine. Ready to go now.
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7/2/2011 - jlemerond wrote: 89 Points
Classic chablis nose of oyster shell, stone, and lemon. Almost electric acidity that is rounded out by nice sap in the mouth. long finish. Not as complex as the best chablis ive had, but very good nonetheless.
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6/28/2011 - BarbaraW wrote:
Lovely! Not oxidized at all.
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4/21/2011 - Barry Rothof wrote: 92 Points
The colour seems a slightly less intense version of the previous wine, without the golden hue. Here too, the nose is medium-plus intense but less complex. Yet, this noble south-bank 1er Cru conveys medium-plus intense notes of ripe pears and pit fruits, some hazelnut, again a hint of butter candy and a slight Serein clay mineral touch. Medium-plus bodied, this wine does sport pronounced acidity, which is nonetheless largely buffered by the mid-palate flavours and glycerine-laden texture. Intense, albeit still relatively simple flavours of lemon sherbet are lifted by a pronounced cretaceous mineral infusion. There’s seems a slight oxidative hint present, but given an excellent line of pronounced acidity paired with impressive concentration, this puppy may yet surprise us in the future. The minerally driven finish adds an extra jolt of intensity, but is otherwise an exercise in balance, which is maintained even beyond the 35 second mark. I’ll give 92 points for this showing with two for potential, but my next bottle (I have none) would be slated for 2015. Having said that, there seem to be some reports of advanced bottles floating around the web….......TN Mike de Lange
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2/5/2011 - jerhardt wrote: 91 Points
Quite mature, especially compared to my prior bottle from the same case. Not ready to pull the O-trigger, but this is certainly a drink soon candidate.
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1/24/2011 - BarbaraW wrote: flawed
Oxidized. Hope my other bottles aren't like this.
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1/12/2011 - dream wrote: 92 Points
As Rav's Butteaux goes, this is a lovely, elegant vintage that's quite balanced and restrained and still in need of a few more years of aging. There is a wonderful lemon flavor to the wine and the finish is tingly on the tip of the tongue with lovely sea-shell and chalk notes. A finely concentrated, finesse wine that pairs well with food (Portugese "old clothes" to be exact).
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1/8/2011 - drwine2001 wrote:
Light yellow. Aromatics that could only be Chablis-lemon, oyster shell, and herbs. Lighter weight, but oh, what intensity! Compared to a 2000 Dauvissat Clos tasted a few days ago, this is younger, less evolved, lighter, and altogether more the essence of Chablis, not that that wine wasn't fantastic too. This is by far the best and most pristine of 4 bottles of this that I've had since 2007. I hope the remaining ones are as thrilling.
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12/19/2010 - WetRock wrote:
EWG Celebrates Y2K (Conrad Green's Abode): This was clearly the most open of the three and also the most rich. Expressive smokey caramel with a lengthy mineral finish. There is still room for improvement in my estimation but I really enjoyed it already. Very good.
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10/11/2010 - Eric wrote:
Dinner with Yaacov, Mike and John (New York City, New York, USA): A really fun nose, seashell and snap, some mineral stink. The palate is soft at perhaps, JohnG thinks too soft and maybe on its way to premox, but as the evening waxes I thought this gained in grip and acidity on the finish and was only getting more vigorous with time.
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8/18/2010 - David Strange Likes this wine:
I brought this along in a hopeful mindset, not only was there the very real risk that it was prematurely oxidised but also Raveneau wines can often be distinctly, and not entirely pleasantly, weird. As soon as I bring this to my nose I know we have done well. This does not smell like a typical Chablis nose. Sure, there is some lemon fruit, a gunflint character (and quite a lot of sulphur if you want the unvarnished truth) but there is one hell of a lot more than that. It has a slightly damp character which is more than a tad reminiscent of Savennieres but I’m also getting a broad white fruit aroma which I could easily mistake for white Hermitage. It is incredibly complex and has a real nervous energy to it, this nose is asking as many questions of me as I am asking of it. The palate is stunning with a star-bright intensity that is blazing its personality across my palate. Its acute concentration may be totally arresting but it is also strikes me as being completely elegant and refined. There are fascinating tensions between the different facets of this wine, and I’m getting one hell of a lot of different facets, but they ultimately work together in a totally convincing style. It may not be the cleanest bottle of Chablis I’ve ever tried but I utterly adore it; it throbs with dimension and clearly has the ability to age and improve even further. Not this bottle, though, we are inhaling its dazzling sophistication and getting through the bottle rather quickly. I bet it would have been even better if I’d have decanted it an hour or so before drinking.
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4/18/2010 - jerhardt wrote: 92 Points
Side by side with '92 MdT and '00 MdT. The Butteaux was a great contrast: finesse and delicacy vs the power and density of the MdT. Very good.
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4/10/2010 - sehill Likes this wine: 92 Points
Decanted and poured this wine is showing well from the beginning. The wine retains a lot of youthful energy with the aromatics displaying citrus zest, floral, sea shell, mineral, slate, chalk and subtle white truffle notes. The color is a light yellow that appears youthful. The color at this point is lighter than expected. The medium bodied palate shows chalk, slate, minerals and acidity on a medium length finish where the acidity lingers. This remains youthful and shows outstanding balance. This wine drinks well now and may even benefit from a couple more years of bottle age.
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2/20/2010 - vindictive wrote:
Burgundy dinner with multiple villages wine and food pairing. Bottle, fill, cork and color all excellent. Beautiful chablis and ready now, but no hurry. Mineral, citrus zest, excellent weight paired well with escargot. Elegant and multi-dimensional. This wine was well ahead of the 2004 Fevre Les Clos.
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7/18/2009 - Jeremy Holmes wrote:
Stunning purity and energy. Chock full of razor sharp geological and citrus things with a hint of fennel bulb and a little toasty development. Great shape in the mouth with ripe fruits fanning out from a high tensile spine. Nice chalky snap to the finish.
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6/25/2009 - danstrings wrote: 92 Points
Raveneau Butteaux Vertical at Vin, Vino Wine, Palo Alto, CA (Palo Alto, CA): VVW Butteaux vertical with Iron Chevsky --A big step up from the '01 in freshness and balance. Toasted hazelnut oil, exotic spices, classic white truffle oil. Good honeyed notes on the palate, good acidity and a wonderfully toasted parmesan note.
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6/25/2009 - drwine2001 wrote:
Raveneau Butteaux Vertical (Vin Vino, Palo Alto): Lactic aromas with pineapple fruit. Some truffle and other secondary tones emerged with air. Not as fruity as the '02, but again orange is there. Acidity is better than the '02, and the weight is more like the '04. This continued to grow on me over the tasting and in the end was just behind the '04 in my personal ranking of the wines. It is just beginning to develop into an adolescent stage, and I can see the '04 evolving in a similar way temporally and stylistically.
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1/20/2009 - AJ72 wrote: 87 Points
This was very enjoyable but showed a slight edge from the acidity which I found detracted from it a bit. It got better as it opened up and is starting to show some development. Not disappointing but doesn't hit the high's of other vintages.
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12/25/2008 - 60ouvrees wrote:
Still young and tight but this shows great promise. Would love to taste again in 5 years.
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9/10/2008 - Diane (LI) wrote:
Silky and delicate. The only disappointment was an abrupt finish, but still lovely.
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9/6/2008 - cgrimes wrote: 93 Points
Tasted at the CT Weekend event. Light yellow color. Nose of tart fruits and minerals. Tart apple, lemon, and amazing minerality made this wine razor sharp. My first taste of a Raveneau.
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8/5/2008 - RiedelBeagle wrote:
Mine must have been an improperly aged bottle, I guess. The wine tasted ancient. All the acidity was gone, as were most other attributes that I normally associate with chablis. No brightness, no lemon, no oyster shell, and minimal acidity. Just a deep, intense butteriness that quite surprised me, but was actually quite interesting.
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6/24/2008 - drwine2001 wrote:
Light to medium yellow with just a hint of green. This wine feigned maturity right out of the bottle, with honey, grilled nuts, and a distinctive truffly flourish, but then it proved itself to be a vigorous and overall very young Chablis. As it opened, it involuted and showed subtle sea shell, then more iodine and lemon zest. Medium bodied with ravishing layers of texture and great length. Even fresher than the last bottle tasted. Decant this one and do not be fooled by its initial impression of mildly oxidative qualities. Fantastic!
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12/9/2007 - Eric wrote:
Fantastic bottle. Lemon interplaying with mineral and a hint of smoke. Unreal precision. Utterly mouthwatering. A surprisingly good match with potato latke.
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12/2/2007 - drwine2001 wrote:
Light yellow. This started out lean and lemony with a note of black truffle that Meadows sometimes notes but I have never really picked up in Chablis before. While the truffle persisted, the wine gained weight and developed honey and hazelnut tones that seem so typical of Raveneau's wines. This was more delicate and less weighty than recent examples of Chapelot and Montee de Tonnerre, but the subtlety and precision were really great here. Definitely has time in hand, but more than approachable now.
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2/4/2007 - gbs wrote:
Wow! First taste it was a little closed with some lemon rind flavors getting through but very tight on the finish. As we enjoyed this bottle over two hours the wine began to really open up and the finish just went on an on with the minerality of a great chablis showing through. A classic Raveneau; chablis just doesn't get much better than this. I would not have been able to spit out this wine at a tasting!
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8/5/2006 - Tree512 wrote: 92 Points
More evolved than expected, but since I was drinking it too early, probably a good thing. Much less acidic than expected with classic paraffin and wet stones on the nose. Lots of complexity on the palate, with no tropical Chard flavors but solid fruit and a solid mid-palate and finish. I don't think this will make old bones, but drinking well right now.
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10/10/2005 - The Wine Bum wrote:
Still in short trousers. Young Butteaux that really shows the purity and classical nature of the 2000 vintage. One for the acid -heads, compared to the fruitier freaks of 2001 and 2002. But hey hey why drink Chablis if your afraid of a little zing! Excellent minerality and a lemony depth that surprises.
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