My .02 - a 1er cru Raveneau is likely to be better than the base Coche Bourgogne Blanc.
In general I find the difference between the 1ere crus and grands pretty small for Raveneau. Especially in a recent vintage.
On the other hand Coche BB has disappointed, because it doesn’t come with any fireworks and the Meursault village is so good. On a good European restaurant list, that’s the better play
I don’t think either of these is going to provide an especially thrilling experience; 23 Chablis isn’t a great vintage and Coche Bourgogne Blanc is a significant step down from the Meursault. If you’re looking for a genuinely great experience I would spring for a Coche Meursault village or a cooler vintage Raveneau 1er cru (2019 or 2020), particularly the Montee de Tonnere.
On CC, that would be great but triple the price…
On Chablis in general, ok I’ll look for cooler vintage options
The elixir you want doesn’t come guaranteed by the label, or even the label plus vintage. I personally think it doesn’t come at all on the great wines (good 1er and GCs) until they have some age. Raveneau can certainly be delicious young, bit what makes it Raveneau, to me, takes time.
Not WB, but just tasted the '25 Perry Colin lineup from tank samples and they are banging. Great reduction with verve and acid spine. The new Worden Hill has a laser like focus and intensity. The Oregon Blanc at $35 is a great WB substitute for any night of the week.
It’s said you can’t be “a little pregnant”.
But can you be “a little pre-moxed”? Because this was…
The 20’ Fevre Chablis, however, sang
Sounds a lot like Walter Scott. How do they differ stylistically? Been wanting to try them.
I’ve been enjoying Jadot’s domaine-owned whites over the last few years. This was enjoyable and approachable already. I’m not crazy about '23 as a vintage yet though. The wines often lack the acid spine necessary to frame the palate and bring out the dry extract.
I did think this was high quality and I’m glad I have more. It has the usual Jadot Charmes ripe orchard fruit profile with some underlying minerality. What stood out though was a citric streak much like many '19 white burgs had. I’m not sure what drives this, especially when the wines don’t have a lemon/lemon oil type flavor profile. Does anyone know what causes this climatically or viticulturally?
Separately, I’ve really come to love the Nervi Conterno Rosato. It’s a fantastic, concentrated rose that stands up well to richer foods. This and Tempier’s Bandol rose are my house favorites, and stylistically they line up. I’d have no hesitation putting these to rest for a few years.
A pair of premoxed whites tonight, so disappointing. The 15 Boillot Batard has been so good the last 3 times, but tonight it was butterscotch apple cider. Not a ton of Lamy experience, but this was golden colored and lifeless. Oh well. . . I had some great Raveneau over the weekend and was due for a letdown.
Dang. Rough sledding for Boillot owners here in the last few posts
I hope my Chambertin is okay💪
Go for the Raveneau, The Coche BB gives no sense whatever of what makes that Domaine special.
thank you
I absolutely love the Nervi Rosato!
Every time I have one I’m surprised, delighted, and think “What a perfect wine for sharing, for pairing, for just about anything in the summer.”
2024 was very good, 2025 have been great and will certainly improve with time, and with x4 left I’ll probably buy at least a few more. Cheers.
I am not who you were replying to/asking, but at a high level I’d say WS tends to show a bit more overt oak and a bit more concentrated and tropical toned fruit. If I could only have one I’d probably prefer the WS, purely as a personal preference type stylistic matter, but agree with most folks on here who have tried them that Perry Colin’s initial efforts are vv good (albeit very young/coiled/tight).
Raveneau MDT Flight spanning 33 years. All bought on release and stored professionally. Perfect specimens, and a very rare treat.
93 - The 93 was incredibly complex but maybe a touch mor tertiary than I prefer. That said, this did that Raveneau thing where it continued to open up over 4 hours getting younger in the glass still showing impeccable acidity and tipicity.
99 - Star of the show. Honey, iodine, and oyster shell on the nose. Similar to the 93 in that sense, but it had a wonderful touch of reduction reminiscent of the 04’s that provided some lift and tightened everything up. The 99 really stole the show on the palate with integrated acidity and a core of compact citrus diamonds - like sucking on a lemon stone before it fans out across the palate. Wow.
22 - Shows the terroir, and family resemblance. This was an aromatic power house just exploding from the glass with white flowers, oyster shell, and a touch of tropical fruit that does not detract. Has the Raveneau density and finish that one would expect, but I wouldn’t be looking to open this for at least a decade. That said the nose on this wine is really a show stopper.
A good reminder to sit on Raveneau though. My oldest bottles are 2008s which will probably start to peak in another 5 years or so…
Just tasted with Ken this morning. Stylistically similar. High reduction, strong crush on the grapes, lots of fruit in the barrel. Full malo. Ken has worked with his growers for several years now so he’s really getting dialed in with pruning for low yields and early ripening with low pH and low malo. So that really gives him unique fruit in the valley to work with. But they both students of the same masters and are doing similar things in the winery.
Here is a winner
Light white peach fruit, low-medium acidity. Has some of that Meursault voluptuous richness but all in balance. Delicious.
Agree 100% with previous comments in CT. This is wonderful, full stop, but drink em’ if you got em. H. Boillot is prone to pre-mox and my fail rate the last 2 months out of six different bottles 2015’-18’ has been 50% duds.
I’ve seen multiple people say the are done with such and such producer because the wines are basically a coin flip. Does anyone think there’s a point where demand will fall enough to force a change at the producer level?
Pre-mox has been going on since about 1995. I think we have our answer.
