|Sub-district||Côte de Beaune|
|Vineyard||Clos de la Mouchère|
Again some very green reflections. Wonderful harmony on the nose - great purity of aroma, and on the palate it is fine, collected and composed - seems to know exactly where it's going. Complete, with lovely balance, perfect Puligny.
L&S (Nov 2015)
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Edgy, very aromatic, nasal-decongestant-like. Solid start to the palate though less seductive than the J M Boillot version used to be. Just a tad stolid.
16.5- Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2016)
The 2014 Puligny-Montrachet 1er Cru Clos de la Mouchère has a taut and linear, but intense bouquet with attractive apple blossom, flint and orange zest aromas that open with a sense of confidence in the glass. The palate is well balanced with quite a piercing citric entry. There is very good weight in the mouth here, feisty and spicy with a dab of fresh ginger perking up the finish. Give this a couple of years and you should have a fine Puligny-Montrachet.
91 Neal Martin, www.erobertparker.com (Jan 2016)
Pale, green-tinged yellow. Musky lemon and lime on the nose. Very rich and sweet but juicy too, conveying an impression of sappiness without excess weight. Perhaps more charming in the early going than the Pucelles owing to its creamy depth. Fresh flavors of lemon, lime and peach carry impressively on the extract-rich finish. The acidity here is also around 5 grams per liter.
93-95 Stephen Tanzer, www.vinousmedia.com (Sep 2015)
Domaine Henri Boillot: Full Wine List and Profile
A top producer for red and white alike. Henri and his son Guillaume have now moved all the vinification and élevage out of Volnay entirely in order to have all the wine in one place (down on the plain in Meursault). Not so 'folklorique', but a better tool to reach even higher quality levels. After six years working alongside Henri, Guillaume has been entirely responsible for the vinification of the reds since 2013 - Henri's contribution is henceforth entirely on the whites, but one senses this is really Guillaume's show now. Guillaume's major input on the reds was to end the practice of autmatically de-stemming everything - there is now some use of whole bunches and the wines have gained in definition and energy as a result, without losing the luxurious velvety richness and fruit depth that they have always had.
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