2017 | Domaine Raveneau | Chablis Blanchot

The pure, refined and nascently complex nose jumps from the glass in a blend of apple, lemon, tangerine, chalky minerality, beeswax, dried flowers and a topnote of citrus zest. On the palate the wine is deep, full-bodied, focused and nicely solid at the core, with beautiful transparency and grip, bright, zesty acids, great focus and bounce and impressive mineral drive on the very long and intensely flavored finish.

Reviews:

• Decanter: The higher part of the Blanchot grand cru gets more sunshine, but this isn't a powerful wine as you might expect. It's elegant and restrained, with seashore aromas of kelp and rock pools, and a bracing, stony finish.

• Vinous: The 2017 Chablis Blanchot Grand Cru is a dense, powerful wine that reflects the natural concentration of yields that were just 13 hectoliters per hectare as opposed to the more typical 50 or so. Lemon confit, white flower and orchard fruit notes are packed into an explosive Chablis that will only truly blossom with quite a bit of time in the cellar. The 2017 is so deep, so vivid and so striking.

Producer Information

Domaine François Raveneau is a noted producer based in the Burgundy subregion of Chablis, where the small plots of Chardonnay produce some of the appellation's most sought-after wines. The domaine was founded in 1948, when François Raveneau and his wife combined their families' vineyard holdings. He was the first of his family to bottle wines made from the grapes from his vineyards – prior to this the grapes had been sold off to other producers. Today the domaine has eight hectares (20 acres) of land spread across three grand cru and six premier cru sites in Chablis. It is run by François' sons: Bernard and Jean-Marie. Domaine François Raveneau has small plots in grand cru sites Blanchot, Les Clos and Valmur and premier cru sites Montée de Tonnerre, Les Vaillons, Butteaux, Chapelot, Montmains, and Forêt. Most of these sites are planted on southwest-facing valley slopes, which allow for maximum sun exposure and ripening. These vineyards are planted Kimmeridgian clay and limestone soils, which are typical of the region. The vines are on average 30 years old, with those in the Montée de Tonnerre Premier Cru having an average age of 50. The grapes are all harvested by hand and then fermented with indigenous yeasts. This is followed by malolactic fermentation in barrels, and then the wines are aged for an extended period of time.

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