2007 1er Cru Clos de la Mouchère Domaine Henri Boillot
|Sub-district||Côte de Beaune|
|Vineyard||Clos de la Mouchère|
Surprisingly rich colour, dumb on the nose, but the palate is another thing again, rich nearly exotic, full of citrus and ripe white fruits, fleshy and powerful, a real surprise in style in the vintage. As usual it is extraordinary how this Clos, which is entirely within Perrières, is different from the cuvée from without. Brilliant wine. L&S (Dec 2008)
*Case price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
Absolutely yummy! (Feb 2011) (Feb 2011)
(from 60+ year old vines and the vineyard is a whopping 4 ha monopole within Perrières). An almost invisible touch of wood influence allows the elegant, ripe and ultra pure aromas of citrus blossom, spice and orchard fruit to have center stage while the focused, textured and almost painfully intense flavors culminate in a bone dry, silky and seriously long finish. As good as the Perrières is, and it’s indeed very good, there is simply another dimension present here. Along with the Pucelles, this is highly recommended. 2013+ Rating: 94-94 Allen Meadows, www.Burghound.com (Jun 2009)
Drink 2011-14 Pretty big and mealy and inexpressive for the moment though there is no shortage of mass here! Rich and explosive – should be pretty good eventually. Rating: 17 Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2009)
(these 68-year-old vines produced just 35 hectoliters per hectare in 2007) Peach, spices and minerals on the nose. Dense and creamy but quite dry in the mouth, with deep, nuanced flavors of yellow peach, apple and spices. Rating: 89-92 Stephen Tanzer's International Wine Cellar (Dec 2008)
Domaine Henri Boillot
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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