2009 1er Cru Chevrets Domaine Henri Boillot
|Sub-district||Côte de Beaune|
Lovely fresh, mineral style. Cut and definition, not at all soupy. Lovely rich fruit, but it is because of the crystalline definition that it all works. L&S (May 2017)
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This Volnay has an adorable bouquet, so pure and well defined, lending it a Vosne-like allure. The palate is smooth and silky on the entry, very finely balanced with a subtle, almost understated finish that has a wonderful citric edge. Very fine. Rating: 91-93 Neal Martin, www.robertparker.com
The 2009 Volnay Les Chevrets bursts from the glass with racy dark red fruit, flowers, minerals and graphite. The 2009 caresses the palate with tons of radiance yet there is an underlying tension and vibrancy that is compelling. An intense, palate-staining finish rounds things out in style. This is a very, very young 2009. Rating: 91 Antonio Galloni, www.vinous.com
(from 25+ year old vines). Moderate reduction is strong enough to completely hide the fruit though the beautifully detailed, fresh and vibrant middle weight flavors don’t lack for energy or punch on the almost pungently mineral-infused finish that possesses a velvety and seductive texture. There is good power but there is also a delicate side to this effort. 2017+ Rating: 91 Allen Meadows, www.Burghound.com
Good deep red-ruby. Wild aromas of redcurrant, coffee, game, chocolate and leather; smells like maturing Bordeaux. Deep, sappy and extroverted, with plenty of tension and ripe acidity to its chewy dark fruit and chocolate flavors. In a distinctly warm, ripe style but with superb energy today. Finishes with big tannins and excellent length. Rating: 92 Stephen Tanzer's International Wine Cellar
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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