|Sub-district||Côte de Beaune|
Such purity: texture suave and silky, sweet and 'obvious' in the most attractive way. Crunchy, juicy blackberry and cassis. Lovely harmonious texture and suavity. Finish still complex mix of little berry fruit. L&S (Dec 2009)
Currently out of stock in our warehouse.
Alternatively we may well have some bottles in one of our shops - why not give one of them a call?
|Chelsea||020 7244 0522|
|Kensington||020 7221 1982|
|Barnes||020 8878 8643|
|Chiswick||020 8995 7355|
Or, check the related products below for different vintages or wines of a similar style. You can also send an email to: firstname.lastname@example.org.
Bright ruby-red. Expressive, very ripe nose combines black cherry, wild herbs, leather, smoke and earth. Wonderfully sweet and silky but bright, with a creamy small-berry character to the intense flavors of black cherry, iron, dark chocolate and minerals. For all its density, this conveys a juicy quality and considerable elegance. Rating: 91-94 Stephen Tanzer's International Wine Cellar (Mar 2010)
Very pure and refined on the nose, with some lovely tertiary/animal fur accents developing with aeration, then later, blueberry and a touch of apricot puree. The palate is well balanced with fine tannins, sappy red-berried fruit, cohesive, hints of lime freshening the aftertaste. Very good length. 2011-2020. Rating: 89-91 Neal Martin, www.robertparker.com (Feb 2010)
Bright crimson. Smudgy cherry fruit with real vitality. Punchy. Clean, if very slightly simple. 2012-2017 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2010)
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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