2018 | Domaine Raveneau | Chablis Montee de Tonnerre

Elegant and floral-infused wine in the range with its array of various white flower scents, especially acacia that are nuanced by wisps of ocean breeze, iodine and algae. On the palate the wine is full-bodied, beautifully-balanced and shows off great purity, with a rock solid core, snappy acids and laser-like focus and excellent grip on the very, very long and complex finish.

Reviews:

• Decanter: Taut and pithy, with stony aromas and flavours that are almost Riesling-like, this is intensely stony, tangy and chiselled with mouth-watering acidity and hints of saffron and lime.

• Vinous: The 2018 Chablis Montée de Tonnerre is bright and finely cut, with tremendous energy, as the best wines from this site tend to be. Citrus peel, crushed rocks mint and white pepper add striking layers of nuance and tension.

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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