|Sub-district||Côte de Beaune|
|Village||Savigny les Beaune|
Great colour depth, and a nose of purple and black fruit. Fresh, but very sombre. Spiky hedgerow fruit gives vivacious edge. All the density it needs but also a lightness of touch and purity. Really good, with the frank translucent quality of a stony terroir. L&S (Dec 2010)
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.
Mild reduction doesn’t completely hide the earthy dark berry fruit nose that is in keeping with the somber and firm middle weight flavors that are supported by very ripe tannins and lovely finishing detail on the lightly mineral-infused finish that offers excellent complexity. 2015+ Rating: 91 Allen Meadows, www.Burghound.com (May 2011)
Good, deep ruby-red. Captivating nose combines black cherry, leather, iron and earth. The palate offers compelling sweetness, but with a spine of acidity giving the wine a downright taut character for the vintage. Chocolate, leather and earth notes linger on the persistent aftertaste. Rating: 88-91 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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