2009 1er Cru Clos de la Mouchère Domaine Henri Boillot
|Sub-district||Côte de Beaune|
|Vineyard||Clos de la Mouchère|
Even deeper colour than the Pucelles. Ripe, rich, all with great purity. A subtle touch of sweetness, but tantalisingly, evanescent. Lovely mineral middle, lots of volume and roundness. 'Buttery' says Guillaume, but it is a very subtle richness, and whistle clean. L&S (Dec 2010)
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The nose has some herbal vegetal taints that tend to override the fruit. There is more depth of fruit on the palate but towards the back the herbal character shows itself rather letting down the finish. 2012-16 Rating: 88 Derek Smedley MW, www.dereksmedleymw.co.uk (Dec 2013)
Light yellow-tinged straw color. Even more Burgundian funk here, and we love it! There are notes that suggest horses, eggs and rotting peaches. There's some toasty oak as well, with some sulfur. Follows through in a similar fashion on the palate, with flavors of fermented egg yolks. It's a very rich wine, hugely proportioned, with a forest of oak. Some find the wood too dominant, but most participants consider #5 to be a great young Burgundy. Rating: 94+ Stephen Tanzer's International Wine Cellar (Nov 2013)
The 2009 Puligny-Montrachet Clos de la Mouchere is hugely impressive. It bursts from the glass with layers of mineral-infused finish, showing tremendous energy and focus. Words can only fail in capturing the sheer beauty and completeness of the wine. The striking, pointed finish leaves a lasting impression. Rating: 94 Antonio Galloni, www.vinous.com (Nov 2013)
(from 60+ year old vines and the vineyard is a whopping 4 ha monopole within Perrières). There is also a trace of reduction and sulfur remnants present on the nose though there is a brilliant purity to the refined and penetratingly mineral-driven flavors that possess outstanding precision and cut on the powerful finish that is quite dry for the vintage with almost painful intensity. A real stunner. 2016+ Rating: 95 Allen Meadows, www.Burghound.com (Jun 2011)
A really well chosen négociant wine, with classic Puligny sap and minerality, this is beautifully balanced, with nuanced oak, tangy acidity and a smoky undertone. 2-7 years. Rating: 94 Tim Atkin MW, www.timatkin.com (Feb 2011)
Fine intense nose, delicately toasty and leesy, very complex and rich; lovely rich and intensely concentrated Chardonnay fruit with voluptuous stonefruit flavours etched with sweet butterscotch and toasty vanillin oak and framed by fine acidity and mineral finesse. A beautiful, intense and complex white Burgundy. Rating: 94-94 www.thewinegang.com (Feb 2011)
Wonderful mineralité on the nose...feel those crushed stones! The palate is surfeit with ripe, nutty fruit, a touch of smoke, good acidity with a very precise, controlled finish that lingers with a hazelnut tang. Very fine. Rating: 94 Neal Martin, www.robertparker.com (Feb 2011)
Ye olde drama and struck match that I remember from olden days. Lots to get your teeth into here though a little more restrained on the finish than some earlier vintages. (I remember when – a much earlier vintage of - this was served on Concorde...) 2014-2021 Rating: 17.5 Jancis Robinson MW OBE - www.JancisRobinson.com (Jan 2011)
Bright yellow. Yellow peach and clove on the nose. Spicy, pure and sharply delineated but with less obvious structure today than the Pucelles. Delivers a compelling combination of sweetness and energy, saturating the palate with sweet peach and spice flavors while conveying an impression of weightlessness. Finishes with superb fruit and classically dry flavor. Boasts the same dynamism in 2009 as Boillot's outstanding Batard. This is from 75-year-old vines: Boillot refers to the vineyard as "une vieille dame." Rating: 93-95 Stephen Tanzer's International Wine Cellar (Jan 2011)
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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