Cake, peach, dried tropical extract and spice on the nose. Palate is sweet and deep with sizzling acidity. The baby fat fades with aeration and the fruit purity becomes more transperent and precise. The grip and layers of this wine are truly impressive. Raveneau grand cru needs at least 30 years to show its best. 94+
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I am not sure how well the bottles of previous writers were stored or how much air they received. However, this bottle was gorgeous (see photo) with a deep yellow center and clear rims. Even when old, a white wine that has a color like this can handle noteworthy decanter time and will likely need at least an hour to show its best. This bottle opened with a bit of stone and funk. After an hour, it showed white stone, ginger, apple, lemons, and some honeysuckle.
In the mouth, this wine was quite crisp at first without much richness. As it aired, it lost its funk, gained huge glycerol richness, but also maintained its great length. The acidity was very fine-grained. It was best AFTER 2 hours of air.
This was classic Chablis with huge minerality, crispness and length. It was not necessarily typical of Raveneau which tends to have more honey and less ginger. While clearly ready to drink, it will last at this level for 5+ years if the bottle is in outstanding condition. Amazing!
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Ageing apple and pear notes, well rounded. Abrupt finish initially, but improved with air time, eventually showing moderately sweet orchard fruits. Drink now
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Decanted and consumed over the next 90 minutes. A rapid 3 part evolution. Medium yellow that lightened a shade after decanting. First, an ominous hint of full blown maderization. Then, it collected itself and transformed into old Chablis with truffled honey and then more typical sea breeze notes. At this point, medium to lighter weight for a Valmur but admirable backbone of minerality. Finally and quite suddenly, it collapsed into a toasty, oxidized ball of flames. The middle phase which lasted about 30 minutes was well worth it, though. Incredible show of liveliness for a 28 year old Chablis, at least for a while, but even I will admit that the wine is too old.
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11/4/2021 - Burgnick Likes this wine: 94 Points
Cake, peach, dried tropical extract and spice on the nose. Palate is sweet and deep with sizzling acidity. The baby fat fades with aeration and the fruit purity becomes more transperent and precise. The grip and layers of this wine are truly impressive. Raveneau grand cru needs at least 30 years to show its best. 94+
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3/5/2021 - fclarity wrote: 96 Points
I am not sure how well the bottles of previous writers were stored or how much air they received. However, this bottle was gorgeous (see photo) with a deep yellow center and clear rims. Even when old, a white wine that has a color like this can handle noteworthy decanter time and will likely need at least an hour to show its best. This bottle opened with a bit of stone and funk. After an hour, it showed white stone, ginger, apple, lemons, and some honeysuckle.
In the mouth, this wine was quite crisp at first without much richness. As it aired, it lost its funk, gained huge glycerol richness, but also maintained its great length. The acidity was very fine-grained. It was best AFTER 2 hours of air.
This was classic Chablis with huge minerality, crispness and length. It was not necessarily typical of Raveneau which tends to have more honey and less ginger. While clearly ready to drink, it will last at this level for 5+ years if the bottle is in outstanding condition. Amazing!
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7/18/2018 - tinybubbles Likes this wine: 92 Points
Showing its age. More of a residual sweet fruit note to the finish of this bottle vs others that have been drier and showing more oxidation. 92-
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10/25/2017 - tinybubbles Likes this wine: 92 Points
Taught midpalate, but otherwise somewhat fading and with a shorter finish.
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4/8/2017 - tinybubbles Likes this wine: 91 Points
Ageing apple and pear notes, well rounded. Abrupt finish initially, but improved with air time, eventually showing moderately sweet orchard fruits. Drink now
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4/8/2017 - Burgundy Al wrote:
Wine Tasted at Acker Auction (Le Bernardin Prive - New York NY): Small glass, brief note. Caramelized apple with moderate intensity, ending with a trace of sweetness that is somewhat balanced by good minerality. Good+ overall.
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5/23/2010 - drwine2001 wrote:
Decanted and consumed over the next 90 minutes. A rapid 3 part evolution. Medium yellow that lightened a shade after decanting. First, an ominous hint of full blown maderization. Then, it collected itself and transformed into old Chablis with truffled honey and then more typical sea breeze notes. At this point, medium to lighter weight for a Valmur but admirable backbone of minerality. Finally and quite suddenly, it collapsed into a toasty, oxidized ball of flames. The middle phase which lasted about 30 minutes was well worth it, though. Incredible show of liveliness for a 28 year old Chablis, at least for a while, but even I will admit that the wine is too old.
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