Chablis Grand Cru Les Clos

In the glass

Aroma: citrus, oyster shell, white flower, mineral

Palate: lemon, green apple, flint, saline

The most collected Chablis grand cru: intensely mineral and saline, with citrus, oyster shell and an endless finish.

What it pairs with

• Chablis oysters
  The wine's saline, oyster-shell minerality is the textbook match for raw oysters on ice.
• Roast turbot in beurre blanc
  A rich grand-cru white carries the firm white fish and its buttery sauce without being overwhelmed.
• Quenelle de brochet sauce Nantua Find quenelle de brochet sauce nantua on TableJourney →
  The dumpling's creamy crayfish sauce meets a taut white Burgundy that cuts the richness and lifts the shellfish.

How to serve Chablis Grand Cru Les Clos

Allow 35 minutes from open to pour.

1. Open and decant. Open 30 minutes before serving and pour into a decanter to aerate.
2. Serve at 10-12°C. Cellar temperature (10-12°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a medium-sized white-wine glass: the bowl shape rewards the wine's structure.
4. Pair with. Chablis oysters, Roast turbot in beurre blanc, Quenelle de brochet sauce Nantua. Match the wine's structure to the dish's fat and salt.

History

Domaine Francois Raveneau, established in Chablis in 1948, ages its Les Clos in older oak across a small Grand Cru parcel.

1. 1948: Domaine Raveneau established

Facts

Producer

Domaine Raveneau · visiting guide

Grapes

Chardonnay (100%)

Classification

Grand Cru (Chablis, AOC)

Oak

Aged in older oak barrels

ABV

12.5%

Price

EUR 400 to 900 at retail

Drinking window

10-30 from vintage

Frequently asked about Chablis Grand Cru Les Clos

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