My first taste of Raveneau. Shared this with good friends over monkfish in soy-butter sauce and mashed potatoes, a nice pairing for a wine like this.
First impression on the nose is a touch of reduction. Some struck flint, wet stones, and seashells. There's citrus in the background, but it's subtle. More prominent is a savory, autolytic character, along with a beautifully integrated touch of oak, not overpowering, just adding depth.
On the palate, the wine shows similarly: medium acidity that feels like it's softened a bit with age, but still provides good structure. The flavor intensity is impressive, broad and deep, with a slightly waxy texture that gives it a lovely mouthfeel. Long, persistent finish.
by BobbyBotSiSenor
3 Comments
Raveneau on an early Tuesday afternoon (my time) – OP, you’re living. Thank you for these notes!
Nice love Rav and 2010 is an excellent vintage. Not sure how much air you gave this, but I recommend giving them 3 hours of air if possible – even at 15 to 20 years old. It’s crazy how bullet proof these wines are and sometimes they take 6 hours to throw fireworks. I always joke that Raveneau has a lot in common with Barolo haha.
Awesome cooking, mate.