Domaine François Raveneau
Forêt Chablis 1er Cru Chardonnay
Chablis, Burgundy, France
Tasty. Quite fleshy for Raveneau. Rounded out but still light and fresh in the company of 2013’s. Cool citrus and stone. Rounded slightly sweet edges. Good.
Tasty. Quite fleshy for Raveneau. Rounded out but still light and fresh in the company of 2013’s. Cool citrus and stone. Rounded slightly sweet edges. Good.
Jan 15th, 2024Tropical notes. Brutal balance and intensity. Melon, grapefruit, lemon, minerals, salt. Very 2013 but exotic and delicious. Very good
Tropical notes. Brutal balance and intensity. Melon, grapefruit, lemon, minerals, salt. Very 2013 but exotic and delicious. Very good
Oct 7th, 2023
I’ve been staring at this vintage in my collection for some time now. Decided it was time even though further benefits would come with more years in bottle. That’s not to say, we are not throughly enjoying this on a lazy sunny evening.
The nose reveals; lemon custard to meringue, green apple, lime zest, pineapple, grapefruit with pith, amazing honeysuckle, fruit blossoms, honey, flinty notes, some dry herbs, nuts, hints of butterscotch & toffee, some very light vanillin, crushed limestone minerals, jasmine and white spring flowers.
The body is round and voluptuous. The mouthfeel is incredible and creamy. Flat out gorgeous and sexy. lemon custard to meringue that falls into lemon sourness, green apple, lime zest, pineapple, grapefruit with pith, stone fruits, amazing honeysuckle, fruit blossoms, honey, steely & flinty notes, some dry herbs, nuts, more butterscotch toffee than the nose, some very light vanillin, more white spice with a little heat than the nose, crushed limestone minerals, powdery chalkiness jasmine and white spring flowers with greens. The acidity is amazing pure and simple. The long, round, voluptuous, gorgeous, elegant, incredibly well balanced and persists several minutes. Such a great producer! Believe the hype.
Excellent with Brie & white crackers with a drizzle of honey. As well, with the dry white Grand Queso which, has some nice nuttiness that plays well into the wine.
Notes on their vinification. Their viticulture is largely natural, with the old vines severely pruned in winter to reduce yields. After hand-harvesting, the fruit is pressed immediately and settled for half a day. Fermentation is largely in cuve, and the malolactic proceeds at its own pace, followed by a year’s aging in small oak barrels called feuillettes.
The feuillettes, about half the size of a barrique, are one of the keys to the expressiveness of Raveneaus wines. Averaging seven to eight years in age, they don’t contribute new oak aromas and flavors, but serve to gently open the wine during the élevage. This enhances the wonderful perfume and creamy texture that are the hallmarks of these wines, particularly when they are mature.
Their Foret Vineyard is only .67 ha. and the vines are roughly 15 years of age.
Photos of; Owner-Son and half of the winemaking team Jean-Marie Raveneau, Isabelle Ravenea in the cellar and the metal work sign that hangs above their facilities. If not for that sign, you would never know they were there on a quiet back street not far from the center of town.
I’ve been staring at this vintage in my collection for some time now. Decided it was time even though further benefits would come with more years in bottle. That’s not to say, we are not throughly enjoying this on a lazy sunny evening.
The nose reveals; lemon custard to meringue, green apple, lime zest, pineapple, grapefruit with pith, amazing honeysuckle, fruit blossoms, honey, flinty notes, some dry herbs, nuts, hints of butterscotch & toffee, some very light vanillin, crushed limestone minerals, jasmine and white spring flowers.
The body is round and voluptuous. The mouthfeel is incredible and creamy. Flat out gorgeous and sexy. lemon custard to meringue that falls into lemon sourness, green apple, lime zest, pineapple, grapefruit with pith, stone fruits, amazing honeysuckle, fruit blossoms, honey, steely & flinty notes, some dry herbs, nuts, more butterscotch toffee than the nose, some very light vanillin, more white spice with a little heat than the nose, crushed limestone minerals, powdery chalkiness jasmine and white spring flowers with greens. The acidity is amazing pure and simple. The long, round, voluptuous, gorgeous, elegant, incredibly well balanced and persists several minutes. Such a great producer! Believe the hype.
Excellent with Brie & white crackers with a drizzle of honey. As well, with the dry white Grand Queso which, has some nice nuttiness that plays well into the wine.
Notes on their vinification. Their viticulture is largely natural, with the old vines severely pruned in winter to reduce yields. After hand-harvesting, the fruit is pressed immediately and settled for half a day. Fermentation is largely in cuve, and the malolactic proceeds at its own pace, followed by a year’s aging in small oak barrels called feuillettes.
The feuillettes, about half the size of a barrique, are one of the keys to the expressiveness of Raveneaus wines. Averaging seven to eight years in age, they don’t contribute new oak aromas and flavors, but serve to gently open the wine during the élevage. This enhances the wonderful perfume and creamy texture that are the hallmarks of these wines, particularly when they are mature.
Their Foret Vineyard is only .67 ha. and the vines are roughly 15 years of age.
Photos of; Owner-Son and half of the winemaking team Jean-Marie Raveneau, Isabelle Ravenea in the cellar and the metal work sign that hangs above their facilities. If not for that sign, you would never know they were there on a quiet back street not far from the center of town.
Because it's the civilized thing to do. #winewithlunch
Because it's the civilized thing to do. #winewithlunch
Jul 25th, 2016
Blossomed into something really quite incredible. Makes you think.
Blossomed into something really quite incredible. Makes you think.
Jul 15th, 2016
Delicious. Prefer the VD expression of Foret, but also a great thing to find out for myself.
Delicious. Prefer the VD expression of Foret, but also a great thing to find out for myself.
Nov 17th, 2017