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Domaine Francois Raveneau

2016 Domaine Francois Raveneau, Chablis Premier Cru, Forets

France Chardonnay Burgundy Chablis Forets 750ML

Vinous

89-92
/
2016 Domaine Francois Raveneau, Chablis Premier Cru, Forets
Domaine Francois Raveneau

2016 Domaine Francois Raveneau, Chablis Premier Cru, Forets

France Chardonnay Burgundy Chablis Forets 750ML

Vinous

89-92
/

0.67 hectare plot of 15-year old vines on average. Hand-harvested, fermented in used oak barrels and aged in feuillettes for about 1 year.

PRE-ARRIVAL
12+ To Come

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These wines are currently on the way to Thatcher’s Wine. We have sourced them from some of our clients' private cellars, our friends in Europe, direct from the domaine or through our other trusted networks. On each product you will note an estimated time of arrival. Understand that these are only estimates, and to ensure that your wine arrives safely it may be longer. Utilizing this method allows us to offer some amazing wines and gives you the opportunity to secure them earlier. Upon arrival at TWC you will receive a notification and we will ship the wines to you.

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A true legend of Burgundy, not just Chablis, Raveneau has made their name on whip-smart farming, hand-harvesting, but the house will cease at nothing to achieve perfection. The yields are microscopic as the vines are kept neatly trimmed to limit the number of clusters. In the cellar, all fermentation occurs in barrels and the wines are kept on the lees for a longer elevage. The old vines of Raveneau reward great patience, as with time these bottles only increase in greatness; follow the Aubert de Villaine rule of thumb here: drink within the first 5 years or don't touch them for another fifteen!

Domaine Francois Raveneau

In the mid-20th century, Francois Raveneau quietly assembled what became the backbone of the most legendary Chablis house we've ever known. What Francois realized and his children, Bernard and Jean-Marie have come to know is that the old vines should be preserved at all costs, as they are what sets this great domaine apart. Every winter, the vines are cut back greatly to reduce the amount of clusters per vine, so that the vines may concentrate all energy on fewer berries, thereby increasing the complexity further. Treatments are all natural in the vineyard, and the fruit hand-harvested to allow the finest grapes making it to the press without any damage.

In the winery, Bernard's daughter Isabelle oversees the winemaking; after pressing, the juice is allowerd to settle for 24 hours. From there, the fermentations will occur in barrel, where the resulting wine is allowed to remain on its lees and go through malo-lactic conversion. A year in feuillettes, barrels half the size of a barrique, will follow; these are not new at all (6-8 years' average age), as it is not to impart a wood flavor but a texture and allow better oxygen interchange.

All told, Raveneau is very much in the camp of DRC, Lafon, or any other producer whose reputation is bulletproof as a certified A-Lister beyond reproach. The only problem is that we can never get enough of these delicious wines that are splendid with food, and just as special to sit and ponder over.

Meet the Producer

Domaine Francois Raveneau

A true legend of Burgundy, not just Chablis, Raveneau has made their name on whip-smart farming, hand-harvesting, but the house will cease at nothing to achieve perfection. The yields are microscopic as the vines are kept neatly trimmed to limit the number of clusters. In the cellar, all fermentation occurs in barrels and the wines are kept on the lees for a longer elevage. The old vines of Raveneau reward great patience, as with time these bottles only increase in greatness; follow the Aubert de Villaine rule of thumb here: drink within the first 5 years or don't touch them for another fifteen!

In the mid-20th century, Francois Raveneau quietly assembled what became the backbone of the most legendary Chablis house we've ever known. What Francois realized and his children, Bernard and Jean-Marie have come to know is that the old vines should be preserved at all costs, as they are what sets this great domaine apart. Every winter, the vines are cut back greatly to reduce the amount of clusters per vine, so that the vines may concentrate all energy on fewer berries, thereby increasing the complexity further. Treatments are all natural in the vineyard, and the fruit hand-harvested to allow the finest grapes making it to the press without any damage.

In the winery, Bernard's daughter Isabelle oversees the winemaking; after pressing, the juice is allowerd to settle for 24 hours. From there, the fermentations will occur in barrel, where the resulting wine is allowed to remain on its lees and go through malo-lactic conversion. A year in feuillettes, barrels half the size of a barrique, will follow; these are not new at all (6-8 years' average age), as it is not to impart a wood flavor but a texture and allow better oxygen interchange.

All told, Raveneau is very much in the camp of DRC, Lafon, or any other producer whose reputation is bulletproof as a certified A-Lister beyond reproach. The only problem is that we can never get enough of these delicious wines that are splendid with food, and just as special to sit and ponder over.

Vinous

Vinous

89-92

(the yield from these roughly 35-year-old vines was in the normal range of 45 to 50 hectoliters per hectare, according to Isabelle Raveneau): Pale yellow. Classic Chablis notes of citrus fruits, menthol and white flowers, with an attractive cold aspect that I did not find in the previous wines. Then gentle on the palate in spite of its freshness, offering flavors of soft citrus fruits, menthol and powdered stone. Not a particularly fruity style but pliant. Isabelle noted that these vines, like those in the family's Butteaux holding, are very healthy.

What the Critics are Saying

Vinous

Vinous

89-92

(the yield from these roughly 35-year-old vines was in the normal range of 45 to 50 hectoliters per hectare, according to Isabelle Raveneau): Pale yellow. Classic Chablis notes of citrus fruits, menthol and white flowers, with an attractive cold aspect that I did not find in the previous wines. Then gentle on the palate in spite of its freshness, offering flavors of soft citrus fruits, menthol and powdered stone. Not a particularly fruity style but pliant. Isabelle noted that these vines, like those in the family's Butteaux holding, are very healthy.