View analysis



Description
Tasting notes

Reviewed by: Neal Martin
The 2019 Chablis Blanchots Grand Cru is fragrant on the floral nose, where scents of yellow flowers filter through the citrus fruit, accompanied by hints of white peach and pink grapefruit. The palate is well balanced with a lightly honeyed texture on the opening and a fine bead of acidity. Taut and fresh yet powerful and dense on the finish. Have a cellar handy.

Reviewed by: Neal Martin
The 2019 Chablis Blanchots Grand Cru makes an immediate impression with scents of dried honey and touches of quince and melted candle wax. The palate is well balanced with a slight viscous entry, then the acidity kicks in and keeps this Blanchots on a tight rein. Very fine salinity here, and great length. An outstanding Blanchots from Raveneau.

Reviewed by: William Kelley
The 2019 Chablis Grand Cru Blanchot is a suave, sensual wine, wafting from the glass with aromas of pear, mandarin orange and peach mingled with notions of iodine and freshly baked bread. Full-bodied, satiny and enveloping, it's seamless and elegant, with racy acids, terrific depth at the core and a long, penetrating finish.
About the Producer
Domaine Raveneau is Chablis's finest producer. Jean Raveneau has 7 hectares of vines and produces beautifully crafted wines from three Grands Crus (Blanchot, les Clos and Valmur and four Premiers Crus (Montée de Tonnerres, les Vaillons, Butteaux and Chapelot) All the grapes are hand harvested (one of the very few remaining growers in Chablis to do so) and Jean Marie prefers to pick early rather than late, with the aim of preserving the grapes' acidities. The grapes are fermented in stainless steel vats and the wine are then aged in large oak feuilletes (the barrels have an average age of 7-8 years) for 18 months. Very low yields allied to meticulous wine making techniques are what make these wines so highly prized. They are renowned for their pure, racy minerality and rich, honeyed fruit, as well as for their ageworthiness - it would be a pity not to let them have the five to ten years in the cellar that they need to reach their sublime best.