2005 | Domaine François Raveneau | Chablis Blanchot

A background note of pain grille frames a high-toned and airy white flower nose of dazzling purity and this transparency characterizes the delicious, complex and wonderfully deep flavors that are also blessed with superb dry extract on the opulent and citrus-infused finish.

Reviews:

• Burghound: A background note of pain grille frames a high-toned and airy white flower nose of dazzling purity and this transparency characterizes the delicious, complex and wonderfully deep flavors that are also blessed with superb dry extract on the opulent and citrus-infused finish. While the '05 Blanchot is clearly a lovely wine, it simply can't match the sheer power of the MdT and interestingly, it lacks the same class as well. It's possible that this suffered a bit more from the very recent bottling but at the moment, it's not really a contest between the two.

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. François Raveneau's wines see at least 12 months in oak but can spend as much as eight years in barrel or feuillette (a small barrel). Only a very small portion of these barrels are new oak, and the wines are fined and only occasionally filtered.

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