Viniou Reviews
Domaine François Raveneau's Chablis Premier Cru "Butteaux" is an iconic white Burgundy, celebrated among connoisseurs for its remarkable expression of terroir. Crafted exclusively from Chardonnay, as is tradition in Chablis, this Premier Cru hails from a distinct parcel within the Butteaux climat. The vineyard's Kimmeridgian limestone soils, rich with marine fossils, impart a marked mineral character and finesse to the wine. Although the vintage is not specified, Raveneau's meticulous craftsmanship is evident in every release, combining gentle pressing, natural fermentation, and careful maturation, often in used oak barrels, to preserve purity and depth. The result is a refined, structured wine with intense citrus and green apple notes, subtle white flowers, and a signature saline finish—a testament to both the singularity of the site and the talent of the vigneron.
Chablis is situated at the northernmost edge of Burgundy, where the cool continental climate shapes the region's unique style. Warm summers and cold winters are tempered by the Serein river, allowing for a long, gradual ripening of grapes that helps retain their celebrated acidity. The region’s soils set it apart from other Burgundian areas: layers of Kimmeridgian limestone interlaced with clay impart penetrating minerality and freshness, especially pronounced in Premier Cru climats like Butteaux. Chablis’s lineage of vine-growing reaches back to Roman times, but it was the Cistercian monks who fine-tuned the craft over centuries, setting the groundwork for today’s internationally acclaimed wines.
With its vibrant acidity and stony backbone, Butteaux shines alongside seafood—think oysters, scallops, or Dover sole in beurre blanc. Poultry in a light cream sauce, or a regional specialty like jambon persillé, would likewise be beautifully complemented. For a classic Bourgogne pairing, try gougères, the region’s famed cheese puffs, to echo the wine’s lively character without overpowering its elegance.
For optimal enjoyment, serve this Chablis Premier Cru chilled but not overly cold, ideally between 10-12°C. Allow the wine a few minutes to breathe after opening, so that its complexity and nuance fully reveal themselves in the glass.
