2019 | Domaine Raveneau | Chablis les Butteaux

An interesting and beautifully layered nose reflects notes of soft wood, white orchard fruit, citrus confit, iodine, tidal pool and shellfish. The rich, concentrated and quite serious larger-scaled flavors flash plenty of minerality on the muscular and saline-suffused finish that goes on and on.

Reviews:

• Wine Advocate: The 2019 Chablis les Butteaux has turned out beautifully, unwinding in the glass with notions of pear, orange oil, wheat toast, confit lemon and petrol. Medium to full-bodied, textural and satiny, it's racy and concentrated, with a deep, multidimensional profile and a long, saline finish.

• Somm Journal: Domaine François Raveneau’s holding of, butteaux is at the open end of the valley and near the top of the slope. There is a little clay, but not much topsoil. The vines date back to the 1950s. Pale in colour, with a lean and tense nose that belies the gorgeous weight of fruit, which follows.This 2019, butteaux is enjoying its time in barrel. Huge length here, with a good thread of acidity that sits really well alongside the weight of fruit.

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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