Ta Ta

9.0

Heavy tanins, great nose. One of the best Pinots I’ve had. Thanksgiving Dinner — 15 days ago

Russelton Handleberry

9.3

Touch of jammy raspberry, hint of kirch, and touch of haunting iodine from the sea — 5 months ago

Randy Fuller

9.2

This beautiful white wine also carries with it a whiff of the sea, much like its cousin, Feudi di San Gregorio’s Falanghina. The stone fruit comes across a little stronger on the nose, but the minerality and salinity fall right in line. This wine shows a less sharp acidity and would seem to be better suited to salad than seafood. It is, however, a delicious sipper. — 2 years ago

Sipping Fine Wine

9.1

Pale lemon with aromas of stone fruits, blossom and yeasty notes, fine creamy mousse and tiny rapid bubble flow, full-bodied, ripe apple and pear on the palate, citrus and some spice, nice acidity, well balanced ending with toasty mineral notes. Nice! — 3 years ago

Austin Blackwell

9.4

Super crisp layers of green apple and citrus and some hints of surrounding some fig and tropical fruits. Very long finish and super well integrated oak. — a month ago

with Angelina

David T

Independent Sommelier/Wine Educator

9.5

Yeah, this is really good. From one of the grandest Champagne vintages in a 100 years or so.

The nose is extremely complex. Notes of; mixed orange citrus, overripe golden apple, bruised pear, overripe papaya & mango, stone fruit, just a hint of Meyer lemon, brioche, biscuits, baguette crust, ginger ale to gingerbread, white spice, faint sea fossils, understated saline, limestone marl, soft herbaceous, beautiful, powdery chalkiness, heavy cream, yellow lilies, jasmine and spring flowers in a field of greens.

The palate is gentle, micro lean bubbles, amazingly, soft mousse. Just beautiful, orange citrus, overripe golden apple, bruised pear, overripe papaya & mango, stone fruit, just a hint of Meyer lemon, juicy lime pulp, brioche, biscuits, baguette crust, ginger ale to gingerbread, graham crackers, vanillin, white spice, crushed more pronounced sea fossils, understated saline, limestone marl, soft herbaceous, beautiful, powdery chalkiness, heavy cream, yellow & white lilies, jasmine and spring flowers in a field of greens. The acidity is perfect. The finish is excellent with similarities wire to wire. Lasts minutes.

Photos from my October visit to Billecart and my tasting with Mathieu Roland-Billecart. — 7 months ago

Lee Pitofsky

9.5

I can say for Raveneau I prefer ‘08 over ‘07 but for Dauvissat it’s a much closer race, and this electric ‘07 supports that notion. Intense and ultra complex nose upon the first pour from the decanter. Really raring to go.

It’s a classic vintage for Dauvissat with its oyster shell minerality, sea spray salinity and an attractive algae like savoriness, all backed by a bright lemony acid spine. It has all the elements you’d hope for in this Grand Cru. An incredible combination of power and elegance, elite midpalate depth and a finish that goes on and on. Proving again to be true, I continue to prefer Preuses over Clos in most vintages. — 2 years ago

Ray Vanderhoff

9.1

Bright and deep garnet color. Beautiful aromas of ripe raspberry, violets and rose petals. More red cherry and plum on the pallet with touches of cranberry, baking spices and wet soil. Tannins are present (but not overwhelming) and the acidity is quite lively. Fresh, elegant and well balanced. Thank you for sharing this one, Keith S! — 4 months ago

Haakon Hovde

9.1

A wery nice acquaintance — 8 months ago

Mike Saviage

10

Tasted blind. Light gold color, youthful and heavy in the glass. Notes of citrus, white clay, sea shells, wet river stone, kiwi and some honey. High pitched. Massive fruit and structure. This powered along all night and never slowed down. Easy to guess as the 90 Raveneau Clos as we've had this many times. A debate ensued about what is a perfect white burgundy and where this sits... it would be really hard to get better than this, IMO. Spectacular. — 2 years ago