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Description
Tasting notes

Reviewed by: Neal Martin
The 2014 Chablis Butteaux 1er Cru from Domaine François Raveneau is drinking beautifully, even though I am fully aware of committing infanticide. It is one of my favorite vineyards – and in my view, an underrated one – from a benchmark Chablis growing season. A stunning, razor-sharp bouquet offers limestone and petrichor aromas, and hints of walnut and shucked oyster shells develop with aeration. That fresh marine influence translates into a palate that displays exquisite balance and just a hint of toffee apple, closing in slightly toward the finish. There is so much tension and grace here. Brilliant.

Reviewed by: Stephen Tanzer
Crushed-rock minerality dominates grapefruit and menthol on the nose. Penetrating acidity gives this rather powerful wine a youthfully clenched quality, with its tactile grapefruit, white pepper and mineral flavors rather austere in the early going. Impressively large-scaled for premier cru but more backward than the Monteé de Tonnerre. The Raveneaus normally present their Butteaux before their Montée de Tonnerre but not in this vintage.

Reviewed by: Stephen Tanzer
Bright, pale yellow. Lovely subtle floral perfume lifts the aromas of lemon, lime, grapefruit pith and crushed stone. Thicker than the Vaillons and showing more inner-mouth perfume but this wine will still need at least a couple more years in bottle to absorb its bracing acidity. The long finish conveys and impression of finesse.
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.