2018 | Domaine François Raveneau | Chablis

Detailed Description

This shows some exotic fruit with apricots and green mangoes, as well as peaches. The palate is super sturdy, very fleshy and very rich with such plush, peach and nectarine flavors and a very drinkable feel already.

Reviews:

• Vinous: The 2018 Chablis offers a super-appealing combination of the richness and the vibrancy of the vintage, with striking perfume and tons of elegance. Clean mineral notes extend the finish effortlessly in this super-expressive and nuanced village-level Chablis

• James Suckling: This shows some exotic fruit with apricots and green mangoes, as well as peaches. The palate is super sturdy, very fleshy and very rich with such plush, peach and nectarine flavors and a very drinkable feel already.

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.