At a glance

Producer

Domaine François Raveneau

Region

Chablis, Burgundy, France

Grape variety

Chardonnay

Wine type

White

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$200-$300 per bottle (retail, secondary market may vary)

Tasting profile

Bright citrus, green apple, white flower, pronounced chalky minerality, underlying saline notes, with refined texture and freshness.

Evolution: Expect gradual rounding of acidity, development of honeyed and toasty brioche notes with extended aeration over coming years.

At peak: Complex layers of mineral depth, toasted almonds, creamy texture balanced by vibrant freshness and lingering finish.

Structure

Acidity

High, characteristic of top Chablis vineyards

Tannins

N/A for white wine

Alcohol

Approx. 13%

Aging potential

20-25+ years given top vineyard, vintage, and producer reputation

Drinking window

Peak drinking

2028 to 2055

Optimal window

2023 to 2058

Current status

Approaching early maturity, still youthful with excellent aging potential

Current condition

The 2018 Les Clos shows vibrant acidity and tension, typical of a youthful Les Clos vineyard expression, with primary citrus and mineral notes beginning to integrate.

Les Clos is considered one of the greatest grand cru climats in Chablis with naturally high acidity and minerality, combined with François Raveneau's meticulous biodynamic viticulture and winemaking. These factors give the 2018 vintage outstanding longevity and complexity, allowing long-term cellaring for peak expression during 2028-2035.

Food pairing

Excellent with seafood (scallops, oysters), white fish (sole, turbot), shellfish, light poultry dishes, and creamy cheeses like Comté or aged Gruyère.

Serving

Serving temperature

10-12°C / 50-54°F

Decant

Not required

Sustainability

Sustainability score: 8/10

Hand-harvesting, minimal intervention winemaking, sustainable viticulture focusing on soil health and biodiversity, reduced use of chemicals and synthetic products

Domaine François Raveneau is widely recognized for biodynamic practices which promote ecosystem health and sustainability. The estate’s approach to viticulture prioritizes long-term soil vitality and biodiversity, significantly reducing chemical inputs. Energy use is optimized through natural cellar conditions and efficient winery management. While glass bottle weight and global export contribute to carbon emissions, these are balanced by the producer’s sustainable farming and responsible resource use.