2018 | Domaine Raveneau | Chablis Les Clos

The wine has turned out beautifully in 2018, mirroring the greater purity of the Blanchot, rather than the slightly riper fruit tones of the Valmur this year. The bouquet is a fine blend of pear, apple, flinty minerality, anise, citrus peel and just a bit of vanillin oak. On the palate the wine is deep, full-bodied and again, rock solid at the core, with great focus and grip, snappy acids and laser-like focus on the very, very long and very pure finish.

Reviews:

• Vinous: A Chablis of eternal beauty, the 2018 Chablis Les Clos possesses extraordinary aromatic intensity and soft, silky contours that are so wonderfully inviting. As always, Clos is a wine of textural beauty matched to a sense of elusiveness that makes it hard to describe. From barrel, the 2018 is mesmerizing and haunting in its profoundness. I can't wait to taste it from bottle.

• Decanter: The best wine in the Raveneau line up in 2018, as it often is, comes from their four parcels of the Grand Cru, all of which are picked together and located in the middle of the slope. Leesy, waxy and effortlessly complex, this has notes of green herbs and white flowers, lots of understated power, incredible minerality and palate length, and a savoury, umami undertone.

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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