2017 | Domaine Raveneau | Chablis Les Clos

The brilliant bouquet delivers a refined aromatic constellation of lemon, apple, pear, limestone minerality, beeswax, just a whisper of vanillin oak and a beautiful floral top note of white lilies. On the palate the wine is pure, full-bodied and shows off lovely mid-palate depth, with a racy girdle of acidity, great focus and cut and a very, very long, vibrant and utterly seamless finish. This is a brilliant young example of Clos.

Reviews:

• James Suckling: The primary complexity is impressive. Fruits across the full array of stone fruits with some hazelnuts and fresh white flowers. The palate has a powerful, layered texture. Very smooth, dense and concentrated with a bold mineral core. A thrilling finish, bolted in deep. A great Les Clos with plenty of power. It finishes fresh and energetic.

• Decanter: One of the very best wines of the vintage, as it often is, this is a wine to cellar and cherish. It would be a crime to drink it young. It's focussed and chiselled but with layers of underlying richness and concentration.

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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