🏰 The 2007 François Raveneau Chablis Blanchot Grand Cru is a testament to the exceptional aging potential of fine Chablis, hailing from a legendary producer. This wine, now 17 years old, is a rare and highly sought-after expression. The 2007 vintage in Chablis, despite being a cooler year, saw the Blanchot site perform remarkably well. Tasting notes reveal an incredibly pure, layered, and airy nose with perfumed notes of dried white roses, salt water, oyster shell, and iodine. On the palate, it offers classy, refined, and textured flavors brimming with minerality and dry extract, supported by a firm acid spine that leads to a strikingly long finish. Some describe it as having notes of lemon oil, fresh pastry, honeycomb, and dried white flowers, with a full-bodied, layered, and textural core. While some recent notes suggest it's at full maturity with hints of butter/caramel or lanolin, indicating it should be enjoyed soon, others still praise its vibrant character. 【A rare and highly sought-after Chablis Grand Cru from a legendary producer, showcasing exceptional aging potential and complex minerality.】 🥂 This aged Chablis Grand Cru is ideal for very special occasions, intimate tastings with fellow connoisseurs, or moments when you wish to savor a truly unique and evolved white wine. It's a wine for contemplation and appreciation of its journey. **Serving Advice for Older Vintages:** For a wine of this age, expect the cork to be fragile; a Durand or Ah-So opener is highly recommended. The capsule might also be delicate. Stand the bottle upright for at least 24-48 hours before serving to allow any sediment to settle. While some older Chablis can benefit from a gentle decant to remove sediment and allow it to open up, be cautious as too much air can cause delicate older wines to fade quickly. A brief decant (30 minutes to an hour) or simply opening the bottle well in advance and pouring carefully might be best. Serve slightly chilled, around 12-14°C (54-57°F), to allow its complex aromas to unfold without being dulled by excessive cold. 🍴 This Chablis, with its intense minerality and evolving complexity, is a superb match for seafood. Think seafood platters, fresh scallops, or oysters. It also pairs beautifully with richer, oily fish like salmon, where its acidity cuts through the richness. Consider marinated salmon or smoked eel for a truly memorable pairing.