Brought to Matia Kitchen on Orcas Island where we enjoyed a fantastic meal. Incredible food and incredible service. We shared half a glass with the Somm and he returned the favor by providing some awesome bonus pairings throughout the meal and waving corkage.
Nose started out shy with those classic tidal pool and caramel notes that are the standard Raveneau affair. Wow though, once the bouquet got going it became endlessly complex: sea breeze, menthol, iodine, karosene, caramel, umami, sesame, miso, and crushed oysters galore. The palate is incredibly broad and spherical with Grand Cru intensity. It’s brimming with salty acids that build with layers upon layers and layers of glacier fed river rocks and chalky limestone that simmers on the finish and sublimates into an extraordinarily spicy finale that fills your mouth and continues to build and tingle on the palate long after your last sip.
Final thoughts: Raveneau eats oxygen for breakfast. Last sip was the best at 3 hours in. Wow this wine presents young. Looks like a 5 year old wine in the glass. Decant and drink now or hold for 20.
When I drink Rav at home I usually give them a 3 hour decant, but restaurants aren’t always thrilled when you show up with an already opened bottle. Luckily we were staying in town and I managed to drop this off an hour before our reservation so they could give it a quick double decant.
Noted on 8 hours later though - I’ll definitely savor the next one at home so I can try it the next day.
I’ve never tried the Clos, but heard that opinion a lot. I have a few bottles, but my oldest vintage is 2017 and it seems a little criminal to open now given the glacial pace these wines age at.
Best of the stable in terms of truest to Chablis form maybe.
But in terms of pure best wine? Man the Clos when they are on, are pretty excellent. I think they hit a higher high … so maybe a higher theoretical ceiling?
