Well, Alan, I tried this. And it SUCKED with my Raveneau Le Clos!
1)I don't own, and have never owned, any Raveneau GC. I'm poor.
2) It was delicious with a '99 NSG from a producer I've never heard of (Chauvenet, pretty good actually).
My variations - I had about 1.3 lbs of ground veal that needed to be used, used that. Used panko. Used the rest of a can of diced tomatoes with a lot of mustard and a tiny amount of brown sugar to make a variation on the original sauce (poured over loaf for last 10 minutes of baking). Very good recipe, thanks.