Lee Pitofsky

9.5

A typical tale of Raveneau. Best after 3 hours in the decanter. I really do love Raveneau’s 13’s. It’s an early drinking vintage (by Raveneau standards) while you wait for the surrounding ones. There’s immense richness and depth of waxy yellow fruit and stony minerals on the palate with créme fraîche, spices and a touch of botrytis influenced saffron in its layered aromatics. Superb cut and racy lemony acids provide a seamless balance to its power and richness. No surprise, beautiful wine. — 9 days ago

Tom Garland

9.2

From mag

Pop and pour. A wondrous medium gold color. On the nose: Asian pear, oyster shells, lemon, floral, toasted nuts. Taste: great creamy-chalky mouthfeel with lemon, minerals, tart green apple, honey, cider. YUM! Still delicious at 27 years. — 15 days ago

with Brenda

Delectable Wine

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9.0

The NV Brut 7 Crus is a very pretty, entry-level wine in this range. Bright, mineral and intensely vibrant, the 7 Crus is all energy. All the elements are so well proportioned. A blend of 90% Chardonnay and 10% Pinot Noir, this captures all the house signatures with tons of energy and better overall balance than in some previous editions. White flowers, chalk and citrus linger. Dosage is 6 grams per liter. Disgorged: June, 2023. (Antonio Galloni, Vinous, November 2023)
— 12 days ago

Charlie Tapp

9.4

Toasted marshmallow / marzipan / meringue driven by the toasty oak. Tangerine, orchard fruit, candied ginger, pear, honeydew and green fig. Dense, concentrated and decadent.

And yet not flabby.

Plenty of good years left. — 10 days ago

Scott@Mister A’s-San Diego

9.4

2013 vintage. Overtly decadent, überripe and spent when tasting just after decanting. No sediment. Initial temp tasted was at about 60 degrees F. Rated an 8.8. Beyond golden color in the decanter. Prepared an ice bucket ice bath with double linen napkins atop the remaining ice and placed the decanter roughly 25% into the ice bath. Let sit for 20-25 mins. Retasted. Wine temp was closer to 45 degrees F. Completely different wine. Tasted like a top-notch, 10 year old Meursault with ridiculous amounts of vanilla bean and crème brûlée. Slight undercurrent of acidity wove the entire endeavor together. Now? A 9.4. Not my style but it didn't suck. 11.15.23. — 18 days ago

Alan Weinberg

9.6

what can I say about a champagne I find near perfect and ageless every time?
So amazing and classy. — 15 days ago

Conrad Green

9.5

A touch of honey. Some oyster shells, cool stone. Some of the syrupy tang of 2010. Great balance and long. — a day ago

with Tony and David

John Bratincevic

8.9

Someone else said “perfectly representative of the stereotype” and they were right … great big gobs of butter and oak. 89. — 8 days ago

Ed Chin

9.3

A nice balance of fruit a touch of bread and zippy acidity — 10 days ago

Carolyn patrone

9.6

Wonderful nose, toasted almond, sherry, lemon, ripe pear. Oxidation is just right- not overwhelming, but adds to complexity and character. Slightly orange color, full bodied. Would love to know actual alcohol, label says 11-14%, but tears indicated higher alcohol, but very well balanced. Disgorged 14 November 2019. — 10 days ago