Drinking very well at 19yrs! — 21 days ago
Very good value for money. Tribut learned winemaking from one of the best winemakers in Chablis. — a month ago
This vintage is drinking so well right now while you wait for 12 and 14. After a multi hour decant Dauvissat’s 2013 Clos radiates with power and intensity showing tremendous volume, textural weight and layers of oyster shell minerality, racy lemony acids and a massively long, vibrant, saline finish. Still many years to go on this one. — 2 months ago
Buttery aromas and flavors up front, lemon, sea salt, just amazing cut, acidity and depth, super long, lingering finish, yet still very youthful overall, this is why we all buy Raveneau Chablis (Les Clos being the pinnacle), well, for me, “used to buy” (LOL)!! Amazing, a true WOW wine!! — 12 days ago
Lightly mineral with stone, pear, and lime. Gentle but with good flavor. — 19 days ago
Nice but not quite at the level I was hoping. Maybe a bit past its prime? Quite a deep yellow in the glass. Lots of body. Has a bit of a pronounced lanolin quality. Would not have guessed Chablis, doesn’t have the acid or cut. Was hoping it would come together more on day 2 but never quite got to where I was hoping. — a month ago
The newest project to their line this wine is incredible. Speechless. The wines can hit astronomical prices in the U.S. but if you absolutely love wine, Chardonnay or Chablis you must try anything Francois Raveneau. — 4 days ago
Structured and what a length! — a month ago
Willie Carter
I absolutely adore this wine. Probably one of the best Premier Cru Chablis bottles I can remember tasting. A lovely medium straw color in the glass with faint tinges of green flecks. The bouquet is a tour de force of chalk, salinity, and citrus. Herbs and honey with just the right amount of oak.
It’s always fun when producers offer late releases which helps with potential cellaring. Developed but still on the young side, this is ready to drink now. The acid is just now beginning to develop into something beautiful. Emotional and thrilling on the tongue honey roasted nuts, lemons and limes, and seashells. A long persistent finish leaves you hoping you have a few more left. — 15 days ago